Healthy Recipe: Honey Roasted Carrot and Parsnip Soup
I absolutely love making soup throughout the year, it’s great for making a quick simple healthy meal as well as being a great way of turning any left over vegetables you have into something truly delicious. This honey roasted carrot and parsnip soup was so yummy I had to share this recipe and I love how beneficial the ingredients are. The addition of chilli and ginger add a fiery kick that tips you off the food happiness scale!
- Clear Honey
- Olive Oil
- Vegetable Stock
- Chilli Flakes
- Sea Salt
- Coarsely Ground Black Pepper
- Mixed Seeds, to serve
- Extra Virgin Olive Oil, to serve
Carrots for the antioxidant carotenoids which limit skin damage and high in anti-inflammatory beta-carotenes. The body converts beta-carotenes into vitamin A which is essential for healthy eyes and skin.
Parsnips are also rich in antioxidants and a great source of vitamin C, K and folate.
Onion and garlic have been shown to lower blood sugar levels significantly. Garlic has been shown to reduce high cholesterol and balance blood fats.
Olive oil is rich in mono-unsaturates.
Ginger is an anti-inflammatory and metabolism booster.
Mixed seeds for vitamin E and protein.
Preheat oven to 200℃/ 392℉/ Gas Mark 6. Roughly chop the carrot and parsnip, toss in olive oil and season with salt and pepper, roast in the oven for 20mins.
Meanwhile cut an onion into four wedges and add to the roasting tray and roast for a further 20-25mins. During the last 15mins add chopped ginger and crushed garlic sprinkle with chilli flakes and drizzle with honey.
Remove from the oven and transfer to a large pot. Make up your vegetable stock and add it to the pot then blend using a hand blender or blender.
To serve sprinkle with mixed seeds and drizzle with some extra virgin olive oil.