By Donncha Fahy
Broccoli, Parsnip & Ginger Soup
8 steps
Cook:40min
This delicious and comforting soup is a great way to get your greens and is packed with goodness and flavour! It goes great with a slice of gluten-free bread!
Serves 6 people | Takes about 40 mins to make | Max low FODMAP portion: 2 portions
Updated at: Thu, 17 Aug 2023 12:09:24 GMT
Nutrition balance score
Unbalanced
Glycemic Index
38
Low
Glycemic Load
7
Low
Nutrition per serving
Calories121.2 kcal (6%)
Total Fat4.3 g (6%)
Carbs19.6 g (8%)
Sugars6 g (7%)
Protein3.1 g (6%)
Sodium1810.4 mg (91%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Roughly chop the greens of the leek/scallions, the carrots, parsnip and celeriac. (No need to peel any of the veg as lots of the nutrition of the veg is in the skin).
Step 2
Roughly chop the whole of the broccoli, both the florets and the stalk.
Step 3
Peel and finely chop the ginger.
Step 4
Add the oil to a large family-sized pot and put on a high heat. Add the all the veg, the ginger and the salt and cook, stirring regularly for 4 minutes.
Step 5
Reduce the heat to low to medium and put a lid on and sweat the veg for 10 minutes stirring occasionally.
Step 6
Add the veg stock/water, along with the black pepper and the cumin. Bring to the boil and then turn the heat down and simmer for 15 minutes.
Step 7
Remove the pot from the heat. Blend until smooth using a stick/immersion blender. If the soup seems a little thick, add a drop of water until it reaches your desired consistency.
Step 8
Season with salt and pepper and enjoy!
Notes
3 liked
0 disliked
Easy
Delicious
Fresh
Go-to
Kid-friendly