From our family kitchen
Smokey Mexican Spiced Root Vegetable Soup
Published
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Serves: 4 - 6
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 500g pumpkin
- 200g onions
- 500g sweet potato
- 400g parsnips
- 3 garlic cloves
- 2tbsp. chipotle sauce
- 1/2 to 1 jalapeño (seeds removed)
- 1 litre vegetable stock
- A pinch of Himalayan Salt and Whole Black Peppercorns, ground
Method
- Peel and chop the vegetables.
- Add everything to saucepan and bring to the boil.
- Simmer for 40 minutes until vegetables are soft.
- Blend in food processor. Taste and add more chipotle sauce if required.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story