Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

Low Disaccharide

This thick, creamy soup has a lovely combination of parsnip with mustard, which work together really well.

Serves: 4-6

Prep time: 15 mins

Cooking time: 40 mins


  • 1 tbsp coconut oil
  • 4 spring onions, finely chopped
  • 500g parsnips, peeled and sliced 1cm pieces
  • 1 cup stock, vegetable or chicken
  • 2 cups water
  • 1 tsp ground tumeric
  • 1 x 400mls can coconut cream/milk
  • 1 tbsp mustard (or 2 if preferred)
  • 2 tbsp parsley, finely chopped to serve
  • 1 tsp salt
  • 6 shakes pepper


  • In saucepan, heat coconut oil and fry onion and tumeric for 5 minutes.
  • Add parsnips and fry for 10 minutes while stirring.
  • Add stock, water, salt and pepper and bring to the boil.
  • Simmer for 20-30 minutes until parsnip is tender.
  • Stir in mustard and coconut cream/milk and reheat.
  • Serve hot, garnished with chopped parsley.


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