Sweet Chestnut and Parsnip Soup
This veggie-packed soup is filled with sweeter-tasting vegetables, so it's an ideal way to get fussy children to eat more veg.
4 people
15 minutes
10 minutes
Ingredients
- 1 pinch Black Pepper
- 100 g Chestnuts (vacuum-packed)
- 1 handfull Fresh Cranberries to garnish
- 3 cloves Garlic finely sliced
- 2 tbsp Olive Oil
- 3 small Onions finely sliced
- 350 g Parsnips
- 1 pinch Salt
- 10 sprigs SuperValu Fresh Thyme leaves stripped
- 350 g Sweet Potatoes
- 1.5 litre Vegan Vegetable Stock
Method
1. Add the oil to a medium-sized pot and put on a high heat. Add the onions and garlic and cook for about 5 minutes, stirring occasionally, until softened.
2. There’s no need to peel the parsnip or sweet potato, as most of the goodness in these root veg is in the skin. Just give them a good scrub. While the onion is cooking, finely
chop the parsnip and sweet potato. Add to the pan with most of the thyme leaves and a pinch of salt and pepper and sweat for 5 minutes.
3. Stir in the vac-packed chestnuts and veg stock. Bring to the boil, then reduce the heat down to a simmer for a further 15 minutes, until the parsnips and sweet potatoes are cooked through.
4. Remove from the heat and blend until smooth. Taste and add more salt and pepper if you think it needs it. Ladle into warmed bowls and garnish with a few fresh cranberries and the remaining thyme leaves.
