Super Booster Parsnip and Garlic Soup
Hey guys,
One of the topics I wanted to cover for Issue Two of my work series was health, and when it came to the recipes I knew I was going to be doing some of the fast food stuff that was being popularised throughout Veganuary, I wanted to also go back to my core and create some simple vegan recipes that can help people if they’re sick.
One of the staples in most peoples repertoires when it comes to cooking something to make you feel better when you have a particularly bad flu is chicken soup. Now… chicken soup? Not at all something that I think would do anything for your overall wellbeing, but alas..? I’ve seen some research when it comes to bone broth which is outside of my realm of experimentation, but the basics of a vegetable broth is a powerhouse of vitamins and minerals that can only aid you when you’re needing a boost. Here’s a suped up soup that’s basically an excuse to get garlic in you. It’s not too far out of the ballpark in terms of how hard it is to prepare, it’s a great one so let’s get into it.
Ingredients
White Onion x 3
Parsnips x 3
Garlic Cloves x 10
Celery x 3
Turmeric Root
Rosemary (Fresh)
Thyme (Fresh or Dried)
Vegetable Stock
White Wine Vinegar
Salt
Pepper
Chop up as much of the onion, garlic, celery as you feel you are capable, throw it in a pan. Grate some parsnips in, they’re easier to cook alongside the other veg if you grate them so just make life easier. Let this simmer down and add salt, pepper and a splash of white wine vinegar. Cook out the vinegar and let the base of the veg soften, add in as much turmeric as you can throw in without it staining your fingers yellow. Fresh is awesome but if you can’t get it, throw in about 4tbsp of dried turmeric. This shit was used with honey in so many old recipes and it’s amazingly potent with the garlic.
Add in some rosemary, chop it up and some time. Fresh works way better as they have astringent and antibacterial properties in the stem oils, so chop it up because we’re gonna throw a lid on with some stock and blend it. Keep seasoning and you should start to see a change of texture where the moisture in the dish has evaporated through cooking. Mix up some fresh vegetable stock, used store bought if you don’t have it and pour in about 600ml of water. Bring to the boil and let it cook out at a simmer for as long as you want.
When this has reduced down to about two thirds, take off the heat, when cooled enough use a hand blender to blast as much of that into a smooth texture as you like. This is optional but I think it helps when you have any type of sore throats to keep the texture as simple as possible. Serve with some olive based butter, I had some garlic infused for some extra pow and get better!
