Roasted Parsnip, Carrot and Sweet Potato Soup

Homemade soup is the epitome of heart warming  food and when it’s cold outside on a dreary Monday morning there is nothing better than knowing you’ve got a nice hot bowl of goodness to look forward to at lunchtime. If you’re anything like me and think about lunch as you are finishing breakfast then this is an important factor in your day!

I tend to alternate my lunches at work between salads, leftovers from the night before and soup but at the moment salads just haven’t been cutting it for me. It’s too cold and I want a hug in a mug. Does anyone remember those adverts? With the big purple hairy arms?

Anyway, this sunday as part of our now almost weekly baking/food prepping session, we decided to make some lovely homemade soup.

Soup is really easy to make, I think a lot of people are put off at the thought of whipping up their own but you can make it as easy or as complicated as you like. With this recipe you can do it one of two ways. The first is by roasting the carrots, parsnips and sweet potato in the oven with some olive oil, thyme, honey and mild curry powder. The other and notably easier option is to throw all of that into one big pot with the rest of the ingredients and let it bubble to it’s hearts content. The flavours will be stronger if you roast the veg but if you don’t have loads of thyme on your hands (excuse the pun) then go for the latter.

Soup - Homemade Health“Souping” is said to be the new trendy foodie thing in 2016 (personally I’ve always thought it was great!) and with a variety of different diets and lifestyles, making soup to suit your dietary requirements such as  gluten/dairy free, vegetarian/vegan/paleo couldn’t be easier. Or if you are wanting to adopt a healthier eating style or trying to lose weight then soup is a good choice for lunch as it’s really filling and satisfying.

Using complex carbs in your soup such as sweet potato will help to slowly release the energy too.

Not only is making your own soup much tastier than tinned versions, it’s so much better for your health! You can alter the seasoning and consistency to suit your taste and avoid all the preservatives, salt, sugar and fat  that is often added into the processed kinds.  It’s also freezes well too so if you make a larger than expected batch as I always do then just put the excess into some airtight Tupperware and pop into the freezer.

This recipe makes 8 portions.

  1. 5 Carrots
  2. 500g Parsnips
  3. 3 Medium Sweet Potato’s – peeled
  4. 2 Onions
  5. 2 Garlic Cloves
  6. 2 tbsp Medium Curry Powder
  7. 1 tbsp Honey
  8. 2 tbsp Fresh/Dried Thyme
  9. 2 sticks Celery
  10. 1 litre Vegetable Stock
  11. 2 tbsp Olive Oil
  • Turn the oven to 220°C
  • Roughly chop the parsnips, carrots and sweet potato and season with salt, pepper, olive oil, honey, 1 tbsp fresh or dried thyme and 1 tbsp medium curry power. Roast in the oven for around 30-40 minutes.
  • After 15 minutes of them being in the oven, finely chop the garlic, onion and celery and fry in a large pot over a medium heat with olive oil until soft. If you like some extra heat, you could throw in a chopped chilli or some dried chilli flakes.
  • Once the roasted vegetables are done, add them to the pot with the onions and stock with the remaining curry powder, thyme and a bay leaf (can be dried) if you have any.
  • Leave on a medium-high heat for 20-30 minutes.
  • Finally blend using a hand blender or a food processor to your desired consistency and season to taste!

 

I hope you enjoy this soup as much as I did and that it gives you a bit of confidence to make your own if you never have before!

 

 

 

 

 

 

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Heartwarming Porridge

porridge1

Most mornings, particularly in winter my breakfast comes in the form of creamy porridge topped with anything and everything I have in the cupboards. They are super cheap and so so good for you but they don’t have to be boring!

Oats are one of the best sources of fibre which is so important for your digestive system as it takes a while for your body to break it down and absorbs harmful bacteria that may be lingering in your gut, keeping everything running smoothly.

They are also naturally gluten free and provide slow release energy that is easy on your blood sugar levels and helps you feel fuller for longer.

There are 3 main types of oats, all of which can be used pretty much interchangeably, which are:

  1. Steel Cut (or pin head) – Oats cut into 2/3 smaller pieces with a steel blade
  2. Jumbo – larger oats ideal for thicker porridge
  3. Rolled – steamed and dehusked, then flattened with heavy rollers

Porridge is best done the old fashioned way by combining ½ cup of oats (50g)  and 1 cup (roughly 350ml) of water/milk and microwave for 2 minutes or put on the hob and keep stirring (check the oats packaging if unsure). There are a lot of brands that do sachets which are quite handy if you are on the go but unfortunately most of them are full of added sweeteners and preservatives, so check the labels thoroughly first.

Using seasonal fruit in porridge is a great way to up your fruit intake and reach your five a day.  I often use different berries, bananas and dried fruit but you can also make fruity compotes to stir in too.

Example: peel and core an apple, and chop into bite sized chunks. Add 2-3 tbsp. of water, a squeeze of honey and a dash of cinnamon and put on a low heat for 5-10 minutes until the apples become soft then stir into your porridge!

I love adding sultanas, blueberries, flax seeds and cinnamon to mine or if I’m really feeling like something sweet I will have raw cacao powder and a drizzle of maple syrup!

Flax seeds are getting more and more popular and are a great way of adding fibre and omega 3 fatty acids into your diet, which are great for a healthy heart as they have been found to reduce blood pressure and the “bad” HDL cholesterol. As well as being full of antioxidants and vitamins like magnesium, the omega 3 fatty acids in these tiny seeds can help fight against inflammation in the body which are contributing factors of a number of huge health issues like cancer, heart disease and arthritis.

Being ground into a crumbly texture means it’s a lot easier for your body to digest and also makes it easier to add to many things such as yoghurt parfaits, smoothies, pizza bases, and baking without the flavour or consistency being overpowering.

As for raw cacao powder, it’s AMAZING and I could easily talk about it all day long…

However just to give you a little snippet, raw cacao powder is basically chocolate in its most purest, natural form. Cacao pods contain little white beans inside which are usually roasted at high temperatures and processed over and over to create coco powder which is used to make all things chocolaty. Due to this process all the natural goodness is stripped from the bean and lots of artificial sweeteners and preservatives are added.

With raw cacao powder the beans are unroasted and cold pressed to remove the fat known as cacao butter (amazing for making raw healthy chocolates with!) and ground into a fine powder. This powder is full of extremely potent antioxidants, vitamins and minerals and in particular it’s one of the highest sources of magnesium of all foods on the planet! It really is a brilliant thing and can I just reiterate that this is CHOCOLATE!!

I’ll calm down now.

Just having a tbsp of raw cacao powder in my porridge makes it feel incredibly indulgent and a little bit naughty for breakfast but then I remind myself of how good it is so you really could eat this any time of day and not feel the slightest bit guilty!

Porridge really doesn’t have to be boring and once you have tried a few different toppings you will really enjoy being able to mix it up rather than choosing the same old cereal or toast in the morning. Also I noticed that after a while of eating porridge for breakfast, if I did have something like cereal there was a massive difference in how long I felt full and more importantly satisfied for, never mind the spike in my blood sugar levels!

I know for some people the thought of having a bowl of hot creamy porridge first thing is too much, especially for those who don’t have much of an appetite in the morning but you can have it in the form of overnight oats which is a cold version with yoghurt – click here for my recipe.

Whether you have hot porridge or cold overnight oats, it’s definitely one of the best ways to start the day!