Even though a few years ago I didn’t like soup, now I like it and I have a soup almost every day. As I had sweet veggies, I though of making a sweet soup and condiment it with cardamom to give it the savoury taste. It worked great and I enjoyed the soup. I think the cardamom works really great in both sweet and savoury dishes. As I plan to make this sweet potato and parsnip soup recipe, again and again, I though is better to share it on my blog, so I will remember it next time I’m looking through my recipes for things to cook. The recipe is vegan and low in fat, as I didn’t add any type of oil, I didn’t think it needs any.

Ingredients for 6 bowls of Sweet potato and parsnip soup:

– 300g sweet potato
– 300g parsnip
– 1.5l vegetable stock
– 1 medium potato
– 1 tsp sea salt
– 1/4 tsp white pepper
– 1tsp cardamom

Wash and cut the vegetables into small cubes. The smaller they are, the easier it will be to cook. If you don’t have the time for chopping, leave them bigger and longer on the hob. Meanwhile, bring the vegetable stock to boil. Toss in the chopped vegetables, add the spices and stir. Boil for around 25 minutes on the hob over medium heat. Prick the vegetables with a fork to make sure they are cooked.

Transfer the whole soup into a blender and whizz until the soup is smooth and it doesn’t have any lumps. Taste and add more spices to suit your taste or leave it as it is. Transfer it back in the pan and leave it for a couple more minutes over medium heat.

Take the soup off the heat and it’s ready to be served.

I hope you like my recipe for sweet potato and parsnip soup.