Two of my favourite winter soups are spicy parsnip and carrot and coriander. This soup combines those flavours and is perfect and enjoyable.
This is another easy dish to cook. Add chopped parsnips, carrots and onions to a large pan. To serve 6 I used 4 large parsnips, 4 large carrots and a white onion.
Add chopped garlic, red chilli and coriander. Then cover with stock and bring to the boil. Using gluten free vegan stock cubes like the Kallo brand means this meal is perfect for my coeliac needs and vegan dietary choices.
Once boiling turn down the heat and cook on a low setting for about an hour so the soup simmers slowly.
Once cooked blend and enjoy the heat of the chilli with the aromatic coriander. Soups like this make me happy to be a coeliac vegan.
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