curried parsnip soup

This curried parsnip soup (The Veg Space) is super warming, thanks to whole-roasted garlic and warming spices. An ideal autumn soup dish, with good bread.

Before cooking, read up on food safety for people and pets. Just bin garlic/onion/allium scraps (plus citrus and rhubarb) as the acids can harm compost creatures. 

If you like making soup, invest in a stick blender, as it saves all the faffing around with washing jug blenders. When buying a new electrical appliance, UK says the store has to take the old one back. So take the dusty broken jug blender back to the store you buy a new one from, and it will be recycled on for you.

Also invest in Souper Cubes. Made from silicone, just pour leftover soup in, then freeze and the soup is ready to thaw and cook, whenever you want it.

Have you got leftover parsnips and are unsure what to do with them? These often-overlooked vegetables pack a punch in terms of both flavour and nutrition. Rich in vitamins C and K, parsnips are a versatile ingredient that can be the star of many dishes.

Parsnips (and turnips) were very popular, when people in England had very little money, and would eek out what they could from cheap ingredients. Parsnips grow easily, are naturally sweet and cost very little (they also last quite a long time like all root veggies). So they became a staple during Victorian times.

A Recipe for Vegan Parsnip Hazelnut Cake

parsnip cake with hazelnuts

This recipe for vegan parsnip hazelnut cake (The Veg Space) is something a little different, but naturally sweet, thanks to the parsnips. A quirky twist on carrot cake, this is layered with a vegan cream cheese icing. Use Flora vegan butter (no palm oil). 

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