Spicy Parsnip Soup

This quick and easy recipe will warm up any cold winter’s lunch time ☺️  
1kg Parsnips

1 onion

2x stock/bullion cubes 

½ teaspoon of curry powder


½ teaspoon of mixed herbs

Salt and pepper to taste


  • Peel the parsnips and chop into small cubes
  • Peel and finely chop the onion
  • Add the parsnip and onion to the pan, along with the half teaspoon of mixed herbs. 
  • Crumble in the bullion cube and then cover with water
  • Bring this to the boil and then simmer until parsnips are soft
  • Take off the heat and add in the curry powder, salt and pepper to taste, before blending until smooth

Top Tip

For a creamier soup, but still keeping it healthy, when the soup has cooled down or before serving, mix in some crème fraiche.


Sweet Potato and Red Pepper Soup 

Now that it’s coming into soup season, here is the recipe for one of my favourite flavours. You will need;

500g sweet potato
2 red peppers

2-3 bouillon chicken or vegetable cubes

Boiling water – enough to cover the potatoes and some spare to thin out soup when cooking 

Salt and pepper to taste


1. Peel the sweet potatoes and then chop into chunks, probably into eighths would be fine!

2. De-seed and chop the red peppers and add to the pot with the sweet potato.

3. Crumble into the pot your bouillon cubes into the pan and then cover with boiling water and mix all together.

4. Bring to the boil and then cover the pan and simmer for an hour (or until the potatoes are soft)

5. Season with salt and pepper to taste and then blend before cooling.

6. If you’re feeling adventurous or like me you like a bit of heat, chop up one fresh chilli (de-seeded) and add in before blending. Or use a pinch of two of chilli powder instead. 👌🏼
Serving tip: 

For a creamier soup, but still being healthy, try adding some creme fraiche when the soup has cooled.

Try adding some homemade wholemeal croutons – just toast a slice of wholemeal bread, chop into cubes and sprinkle on top of the soup for a healthy crunch ☺️