Michelle's Freefrom Beetroot and Parsnip Soup

Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free

The coconut milk gives this soup a lovely silky consistency – and of course the beetroot gives it a wonderful colour.

Serves 4

IngredientsBeetroot and parnsip soup

  • 3 medium beetroots, scrubbed, topped and tailed and cut into large dice
  • 3 medium parsnips, scrubbed, topped and tailed  cut into large dice
  • 1 medium onion, peeled and chopped
  • 400ml / 12 floz coconut milk
  • 400ml / 12 floz water
  • seas alt and freshly ground black pepper
  • fresh coriander to decorate – optional


  1. Put the vegetables in a pan with the coconut milk and water, bring ot the boil.
  2. Cover and simmer for 30 minutes or until both vegetables are cooked.
  3. Purée in a food processor.
  4. Season to taste with salt and pepper – it will need very little – and serve either along or with a little chopped fresh coriander.

Serves 4 - per portion

250 Calories
5.2g Protein
18g Fat ( 15g Sat fat,0.4g mono, 0.2g poly)
18g Carbohydrate of which 12g Sugar
6g Fibre, 33mg Sodium, 0.09g salt
45mg Calcium

Good Source: B6, Folate

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