From our family kitchen
Root Vegetable Soup with a Hint of Chilli
Published
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serves: 2 - 4
Allergy Information: Gluten Free, Wheat Free, Lactose Free, Sugar Free, Dairy Free, Vegan, Vegetarian
Ingredients
- 2 parsnips, diced
- 1 red onion, chopped
- 4 carrots, sliced
- 2 leeks, sliced
- 2 sweet potatoes, roughly chopped
- 3 sticks of celery, chopped
- 1 tsp. red chilli, chopped
- 2 garlic cloves, sliced
- 750ml water
- 2 tbsp. Lucy Bee Coconut Oil
- A pinch of Himalayan Salt and Whole Black Peppercorns, ground, to season
Method
- Melt the Lucy Bee Coconut Oil in a large, heavy based pan.
- Add all of the vegetables and sauté for 5 - 10 minutes until soft.
- Add the water, season and bring to the boil then gently simmer for 35 minutes.
- Transfer the contents to a blender and blend together.
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