I was sick last week, and basically lived off of fruits, vegetables and ginger until I started feeling better. Instead of taking medicine, I gave my body rest and healthy food and that was all it needed to fight the cold.
And ginger tea. Lots of ginger tea.
Apart from ginger tea, I had smoothies for breakfast and soups for lunch – including this ultra creamy parsnip and sweet potato soup, which is rich and nourishing. The ginger and chili make it just spicy enough to make your nose run and your immune system shift into second gear.
This week I made the sweet potato & parsnip soup again, as an easy work lunch. It’s so quick and easy to make, perfect for meal prepping, and provides me work meals for about 3 days. If you don’t want to eat parsnip soup for multiple days in a row, you can freeze single portions to have them on hand for later.
Ingredients (serves 3 – 4):
- 3 parsnips
- 1 sweet potato
- 1 onion
- 2 cloves garlic
- 1 – 2 cm piece ginger
- 900 – 1000 ml veggie broth (depending on how thick you like the soup)
- 2 Tbsp olive oil
- 1 tsp paprika spice
- 2 tsp turmeric
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.25 tsp cumin
- 0.5 tsp chili flakes
- 2 tsp lemon juice (optional)
- Mix all the spices in a small bowl.
- Peel and chop onion, garlic and ginger and heat it in a big pot, together with the olive oil, on low – medium heat until the onion turns transparent.
- Peel and chop parsnips and sweet potato and add them to the pot, together with the spices. Mix and let it sautee for 3 – 5 minutes.
- Add the veggie broth and bring to a boil. Simmer on low – medium heat for about 25 minutes, or until veggies are tender.
- Blend everything with an immersion blender, add the lemon juice and salt & pepper to taste.
Inspired by Heavenlynhealthy.