Spicy parsnip soup


2 large parsnips, peeled and sliced

½ leek, sliced

½ tsp turmeric

1 tsp cinnamon

½ tsp nutmeg

1 tsp dried coriander

½ tsp cayenne pepper or chilli powder

1 tbsp coconut oil

750 ml reduced salt chicken or vegetable stock

1. Heat the coconut oil in a large saucepan and add the leeks.

2. Reduce heat and sweat for around 5 minutes. Add the spices, stir and heat for a minute or so.

3. Next add the parsnips, stirring to cover in the spices. Add around half of the stock and cook over a medium heat for around 5 minutes.

4. Then add the rest of the stock, cover with a lid and cook over a low-medium heat for around 10-15 minutes until parsnips are tender.

5. Leave to cool and then blend.

6. Gently reheat when ready to serve.

Serves 2