I think colour and texture are very important when making #soup and the best colour of all is that orange creamy colour which can be made with pumpkin, butternut squash or sweet potato. Here we have used #turnips and #carrots which will make this a low calorie, hearty warming meal. Cumin not only adds a bit of exotica but also helps digestion. Nutritional yeast gives the soup that salty cheesy taste without using diary. The recipe can now be found on my website (linked in profile) Hope you’re staying cozy and warm! Are you ready for the holidays? #epjhealth #recipeoftheday #cookyourselfyoung #eatyourselfyoung #howiholiday #thisiswinter #foodieflatlays
Carrot & Turnip Soup
(Serves 4)
1 Tbsp coconut oil
1 small onion, peeled and diced
1 celery stalk, finely chopped
1 large turnip (200g), peeled and diced
2 large carrots (250g), diced
1 tsp cumin
750 ml filtered water
3 Tbsp nutritional yeast
In a large stock pot, melt the coconut oil and sauté the onion and celery for 5 minutes until softened. Add the turnip, carrots, and cumin and cook for a further minute. Pour in the water, bring this to a boil, then turn the heat down and cover and simmer for 20 minutes. Sprinkle in the nutritional yeast and then blend until smooth.
