Parsnip and spinach soup

A lovely vibrant soup to give your immune system a jump-start to Autumn. It’s this time of year that we need to be increasing our vital nutrients to protect us against nasty illnesses going around! This soup will help kick-start your system.


2 or 3 large parsnips chopped

2 large carrots chopped

1 large onion chopped

2 garlic cloves chopped

2 sticks of celery chopped

Organic vegetable stock 1.8ltr roughly

About half a bag of spinach or slightly less

Season salt and pepper

Start by gently frying the vegetables in olive oil for about 10 minutes or until they soften and the onion start to brown. Add the stock and bring to the boil, place the lid on and turn the heat down to simmer for about another 10 minutes, add the salt and pepper. Then add the spinach a little at a time and stir in until it has all wilted. Take off the heat leave to cool slightly. Then take a hand blender and carefully blend the soup to your desired consistency. Serve warm with lovely thick fresh bread.


5 responses to “Parsnip and spinach soup

  1. Wow, Natalie – this is such a stunning recipe! We’ve literally just fallen in love with it 🙂

    We’d absolutely love for you to enter this in our Soup of the Month competition…

  2. Pingback: Parsnip soup & potato carrot cakes (using leftovers) « Sweet Pumpkins

  3. Pingback: Homemade french bread with creamy spinach soup «

  4. I made this last week it’s sooooo delicious thank you!!
    Please post more healthy recipes!!

    • abowlfullofharmony

      Hello, Thank you so much for your comment. I unfortunately have very little time these days to update my blog with new recipes but as soon as i do i will post more! Thank youNatalie

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