Steve Haywood Health & Fitness

Use up those seasonal vegetables with a warming soup. Great in a flask on long walks or as a snack after going outside, soup freezes well and can be served for any occassion. Parsnips have more fibre and less calories than potatoes and are a natural source of folic acid (good for pregnant ladies).

Carrot and Parsnip Soup

Ingredients

• 1 tbsp olive oil
• 1 onion – diced
• 2 or 3 parsnips – diced
• 3 carrots – diced
• 2 pints vegetable stock (you can use vegetable stock cubes for this)
• 2 tbsp natural yoghur
• Black pepper
• 1/2 tsp cumin

Method

1. Heat the oil in a large pan. Simmer the onion and cumin with the lid on for five minutes.
2. Add the carrots, parsnips, stock and simmer for about 30 minutes.
3. Blend using a hand blender, food processor or masher.
4. Stir in the yoghurt, crack some black pepper and serve with crusty sourdough bread.