mushroom and parsnip soup

Mushroom and Parsnip Soup

Vegan | Vegetarian | Plant Based

Soups are a great way of helping you get a couple of your 5-a-day as well as being tasty and fulfilling. I love this Mushroom and Parsnip soup because its not only really quick and easy to make, its ideal to pack in a flask to drink whilst I’m at work and need a quick food fix.

Its totally plant based, using a small amount of Alpro Single Soya Cream to give it a surprisingly rich taste. Its low carb, low fat and high in essential vitamins. The mushrooms giving you a hit of Vitamins A, D and B12 and the Parsnips are high in Vitamin C.

All in all this recipe will provide you with around 4 servings of healthy loveliness.

Mushroom & Parsnip Soup

A delicious nutritious easy to make soup that is ideal for taking to work in a flask.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Lunch, Snack, Starter
Keyword: Mushroom and Parsnip, Mushroom Recipe, Parsnip Recipe, Soup
Servings: 4

Ingredients

  • 200 – 250 g Chestnut Mushroom Peeled and sliced
  • 3 small Parsnips Peeled and sliced
  • 1 small Onion Sliced
  • 2 cloves Garlic Crushed
  • 1/4 cup Alpro Single Soya Cream
  • 1 tsp Marigold vegan Bouillon
  • 1 Pinch Dried Tarragon
  • 1 Tsp Dried Parsley
  • Salt & Pepper to taste
  • Glug of Olive Oil

Instructions

  • Fry the onions until they soften and become translucent
  • Add the mushrooms and garlic and fry until the mixture starts to take on a little colour
  • Add the Parsnips and cream along with the bouillon, dried herbs, and enough water to bring the pan up to 2 pints.
    Bring to a gentle boil, then turn down and cook for 15  mins or until the parsnips are cooked. 
  • Take the pan off the heat and blend with a stick blender until nice and smooth. At this stage add a little more water if needed. 
    Salt and Pepper to taste
    mushroom and parsnip soup

Notes

Cut your veg thin and it will not only cook quicker you will retain flavour, colour and fibre.

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