I love soup! It’s easy to make, good for hiding veg that’s slightly past its prime, offers infinite variety and it’s really good for you. Research has shown that if you’re trying to lose weight, you should eat soup because the exact same meal blended with some water or stock will keep you fuller for longer than if you ate it solid with a glass of water. If you make soup with home-made stock made from bones, you will also get the kick of a whole load of minerals (particularly calcium) and the satisfaction that you’ve got an extra meal from your roast dinner.
Carrots are great for soup – they’re cheap, they cook pretty quickly and they go with lots of other flavours. I chucked in the parsnips too, as they were reduced and are tasty with some good strong spices.
Carrot and Parsnip Soup
Stock (I used chicken stock, obviously use veg stock if you want a veggie soup!)
- Warm some olive oil in a pan. Peel the veg and chop into small dice. Fry in the olive oil for a few minutes.
- Add spices in quantities to taste. I used lots of ground cumin for this soup, but use your own favourites. Fry the spices for a couple of minutes.
- Add stock a little at a time to cover the vegetables. Simmer the soup until the veg is soft.
- You can serve the soup lumpy if you like. I blended using a hand blender until smooth (add some more liquid if necessary). You can also stir through some cream or herbs and season to taste. Serve with some crusty bread or rolls.