Dairy Free Warming Parsnip Soup

Thick and hearty, without the cream to weigh down your liver. Delicious served as an appetizer.

Serves 4

Ingredients

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 3 garlic cloves, crushed
• 2 medium carrots, chopped
• 4 medium parsnips, chopped
• ½ cup chopped pumpkin
• 5 cups stock or broth
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper, to taste

Method

1. Heat the oil in a large pot over medium heat. Sauté the garlic and onion until slightly softened. Stir in all remaining ingredients except the broth or stock. Cook, stirring for 2 minutes.
2. Add broth or stock, bring the mixture to the boil and then reduce heat and simmer until all the vegetables are soft. Puree the soup and serve.