Christmas Menu – Spiced Parsnip Soup

November 22, 2015Christmas Menu – Spiced Parsnip Soup

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!

Spiced Parsnip Soup

Serves: 4

Spiced Parsnip Soup


  • 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

to garnish

  • drizzle of walnut oil
  • small handful of fresh thyme or coriander


for the coconut yogurt crème

  1. 4 tbsp coconut yoghurt (I used Coyo)
  2. juice of ½ a lemon

  1. Heat oven to 200°c. In a bowl, mix together the oil, spices and sea salt.
  2. Transfer the vegetables into an overproof dish. Drizzle with the spiced oil mix, then roast for 30 mins until soft and tender.
  3. Meanwhile, combine the coconut yoghurt and lemon juice in a small bowl. Stir well, and set aside for later.
  4. Once the vegetables have finished roasting, spoon into a food processor or liquidiser with half the stock, and process until smooth.
  5. 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.
  6. Serve each bowl with a tbsp of coconut crème. Garnish with a drizzle of walnut oil + a handful of fresh thyme or coriander.
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