Crazy Orange Turtle’s Gluten Free Kitchen

During a recent grocery trip, I saw the most lovely parsnips out on display. This led to an impulse purchase of 3 huge parsnips. When I arrived at home I was at a loss — what do I do with parsnips? Normally I only put them in my vegetable stock, but this seemed a waste. I remembered an old recipe for a roasted carrot soup I occasionally make — I decided to improvise and use parsnips and carrots in the soup! The result was delicious! Its a thick, heavy but healthy vegan soup. Some of you may not want soup as its spring, but there is still snow everywhere here, so this hearty meal is still just wonderful!

Carrot and Parsnip soup with Coriander Seed and Thyme

Ingredients:

• 1 lbs (450g) carrots, peeled and cut into small pieces
• 1.5 lbs (680 g) parsnips, peeled and cut into small pieces
• 1 large Spanish onion, quartered
• 4 garlic cloves, peeled
• 1 tsp salt
• 1 tsp fresh ground black pepper
• 2 tsp ground coriander seed
• 1 tsp dried thyme
• 4 tbsp olive oil
• 3 cups water

Directions:

1. Put the parsnips, carrots, onion, garlic, thyme, coriander, pepper salt and oil into a large bowl. Stir until the vegetables are evenly coated in oil.
2. Roast in an oven set to 400F (205C) for 45 minutes. Stir the vegetables a few times during this period.
3. Put roasted veggies in a large pot, add water, using a hand held stick blender puree the vegetables. You can also use a blender or food processor.
4. Serve immediately or keep warm on stove by keeping a burner on low. Be careful not to let the soup boil as it is thick and it will bubble up like lava and splash all over the kitchen. If you look at my kitchen ceiling fan you will know that it gets height.

VOILA! Enjoy! I served mine with a few slices of Glutino cheese bread. I would have preferred homemade, but I was too lazy to make a loaf. Speaking of lazy, I must now go clean my kitchen ceiling fan. I’m not going to enjoy this task.

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