Roasted Sweet Potato & Parsnip Soup

The time has come for onesies, box sets & comforting healthy food. I love soup as it’s so easy to make and can be frozen – perfect for lazy dinners or packed lunches. I put this recipe together last week as I’ve been asked a few times recently for suggestions for a dairy-free diet so this recipe is gluten-free, dairy-free and vegan…and absolutely delicious!!


Ingredients (serves 5);

4 parsnips

2 medium sized sweet potatoes

1 large white onion

1 tin coconut milk

750ml vegetable stock

1tsp nutmeg

Salt & pepper

2 tbsp olive oil/coconut oil


  1. Peel & cube the parsnips & sweet potatoes, throw into a bowl & mix with 2 tbsp olive oil.
  2. Pour the cube veg onto a lined baking tray, making sure they’re spread out equally in a single layer. Cook on 180 for 30 minutes.
  3. Fry the onion in a tsp coconut oil until soft then add the 750ml vegetable stock. Bring to the boil then simmer for 2-3 minutes.
  4. Add the coconut oil and bring to the boil again.
  5. Once the cubed veg is cooked, carefully tip them into the pan with the onions & stock.
  6. Remove from the heat & blitz using a hand blender or a food processor.
  7. Add boiling water or almond milk if the soup is thicker than you would like.

Serve & enjoy!

Jane x


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