I’m not really one for new year resolutions, particularly not health related ones. The very idea of abstinence at a time of year when our bodies are programmed to crave rich, satisfying calories is frankly unrealistic. And don’t even get me started on the fact that the British new year was actually in March – until we adopted the Gregorian calender in 1752. (A much better time of year to be coming back out into the open, guns blazing and goals set.)

Anyway, I digress. I do my best to eat well all year round and food must enrich our bodies and our souls equally if it is to do the job. Regular readers will know how much I love making and eating soup in winter. I find the preperation, frying of base veg and stirring very comforting and a great example of how our food can remind us to slow down. I made this using leftover veg that was looking a little limp after the Christmas break so not only do I get to enjoy a delicious, healthy soup – I can feel good about it to.

Parsnip, Cauliflower and Potato Soup

  • Two medium brown onions
  • One tbsp cumin seeds
  • Half tsp ground cumin
  • Half tsp ground turmeric
  • One tbsp vegetable bouillon powder
  • 500g parsnips
  • Half a medium cauliflower
  • Two medium potatoes

Method

Peel and slice the onions before setting aside.

Peel the potatoes and roughly chop, along with the cauliflower.

Put a little fat (rapeseed oil, lard, ghee – your choice) into a large saucepan and heat gently before frying the onions and cumin seeds together for about five minutes. Stir in the ground cumin, turmeric and bouillon powder.

Tip the chopped cauliflower and potato into your pan before pouring over just enough water to cover the vegetables. Give everything a good stir before bringing to the boil and simmering gently for 45 minutes.

(Have a cup of tea and a biscuit, read the paper or a chapter of your favourite book.)

I decided to whiz this particular soup to a velvety soft puree and serve with fine oatcakes and strong cheddar. I’m finding that it lasts really well in the fridge, and makes an inexpensive lunch option while waiting for the arrival of the first wage packet after Christmas.

 

 

 

 

Advertisements

2 thoughts on “A healthy soup with leftover veg

  1. I totally agree that January is far too cold and dreary to start denying our bodies the food it craves.
    Everything in moderation is my motto.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s