Parsnip, carrot soup puree

Looking for an easy and delicious meal? Parsnip, carrot soup puree can be a good option for your lunch or dinner. It is low in calories, packed with minerals/vitamins, fibre and good for people with eating difficulties e.g. during chemotherapy.


? 1 tsp ghee or coconut oil (your choice)
? 1 cup chopped onions
? 2 cups chopped parsnip
? 2 cups chopped carrot
? ½ cup chopped celery (optional)
? 4 cups water
? 2 tsp paprika
? ½ tsp chili powder
? 1 clove of garlic
? Salt and ground black pepper
? Chives or parsley


When I cook vegetables, I always leave them a little crunchy in the end.
1. In a large pot add oil. When the pan and the oil are hot, add the garlic, onions, celery, carrots, and parsnip. Cook them for about 2 minutes.
2. Add 4 cups of water. But you can add less or more water, depending on the consistency of soup, you like.
3. Bring it to a boil, cover, and cook for about 5 minutes. The softness of the vegetables can be controlled according to your preference.
4. Add paprika, chili powder, salt, and pepper.
5. Blend the soup into the puree.
6. Taste and add any extra seasonings, if necessary. You can use more of your favorite spices, which will help you to decrease the amount of salt.

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