I don’t know if you’ve noticed lately, but Christmas Day is rapidly approaching! As much as I love pretty much everything about this festive season, it can be a bit of a fiasco when you have a food allergy or intolerance.
Living with allergies anytime of year can prove difficult, but throw a few mince pies and yule logs into the mix, and it gets even harder. So I decided to create a free-from Christmas menu plan, for anyone who needs a little inspiration this winter. I also know it’s a nightmare to get a reservation somewhere decent in December (unless you book months in advance!) So for anyone stuck without a booking, or just looking to save pennies and entertain at home – this menu is for you!
While Christmas tends to be about over-indulging, I’ve tried to create a menu that’s healthy and wholesome, but still feels like a treat. I wanted the recipes to be accessible to lots of people, so all dishes will be gluten, dairy and refined sugar free, with vegetarian options. I’m going to release a recipe every week for the next 3 weeks, until you have a 3-course dinner for entertaining.
So, without further ado, my first recipe is this Spiced Parnsip Soup! This is an easy one-pot starter, and can be prepped in advance, so all you have to do is re-heat when your guests arrive.
The parsnips pair so well with cumin and turmeric, adding a beautiful hint of warming spice. I’ve kept the spices quite mild in this soup, in order to accommodate everyone. But if you prefer more of a kick, why not try adding ½ fresh red chilli?
To add a rich creaminess, I’ve made a little coconut crème to garnish the soup. This really helps to balance all of those spices, and gives it that extra special touch.
I hope you enjoy this Spiced Parsnip Soup – remember to use the #heartandbowl hashtag if you make this!
Plus, stay tuned for next week’s Christmas Menu recipe, where I will revealing the main event!
- 3 tbsp olive oil
- 1 tsp ground coriander
- 3 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp sea salt
- 1 large onion, cut into chunks
- 3 garlic cloves
- 675g parsnips, peeled and diced
- 2 plum tomatoes, quartered
- 1.2 litres, organic vegetable stock
- salt and pepper, to season
- 4 tbsp coconut yoghurt (I used Coyo)
- juice of ½ a lemon
- drizzle of walnut oil
- small handful of fresh thyme or coriander
- Heat oven to 200°c. In a bowl, mix together the oil, spices and sea salt.
- Transfer the vegetables into an overproof dish. Drizzle with the spiced oil mix, then roast for 30 mins until soft and tender.
- Meanwhile, combine the coconut yoghurt and lemon juice in a small bowl. Stir well, and set aside for later.
- Once the vegetables have finished roasting, spoon into a food processor or liquidiser with half the stock, and process until smooth.
- Pour into a pan with the remaining stock, season if needed, and heat until simmering. Once warmed through, remove from the heat and ladle into bowls.
- Serve each bowl with a tbsp of coconut crème. Garnish with a drizzle of walnut oil + a handful of fresh thyme or coriander.