Rosemary, Parsnip and Courgette Soup
/Rosemary, Parsnip and Courgette Soup
I love a good warming soup, I like to have some made ready in the fridge for a quick lunch or to bulk out a dinner. I have a very good friend who is the master soup maker, she pretty much always has one on the go and they always taste AMAZING! It seems to take her seconds to whip one up as well, jammie devil. I keep asking her how she gets it to taste so good and she's always said to fry all the veg off good and proper first before adding the stock. Since i've been doing this my soups have improved immensely, although they still haven't reached her dizzy heights. Yes I know i'm getting over excited about soups. But it's such good soup! I also use bone broth in my soup; I love the healing properties of bone broth and for me soups, gravies and sauces are a great way to eat them. I'm not so keen on drinking it like a mug of bovril myself, although I know others who enjoy this.
Rosemary, Parsnip and Courgette Soup
Ingredients
- 1 courgette
- 2 parsnips
- 1 leek
- 500ml of chicken bone broth
- 2 large sprigs of rosemary
- 2 - 3 cloves of garlic
- Salt and pepper to taste (I use Himalayan pink salt as it has a better mineral balance)
Method
- Wash and prep your vegetables. I chop them roughly into chunks, i'm going to blend it all anyway.
- Fry off your leeks, parsnips and courgettes until a little golden.
- Add your chicken broth, rosemary and garlic.
- Let it simmer for 10 minutes.
- Throw in some fresh rosemary (this gives it a nice strong kick of flavour) and blend with a stick blender (this leaves it a little chunky which I prefer)
- Scatter on some walnuts and pumpkin seeds and serve!
Tip: You could drizzle on some cold pressed flaxseed oil to bump up the omega 3's.
