This Roasted Parsnip and Leek Soup is the first recipe in my ‘Plant-based on a budget’ series.
I want to show that healthy eating doesn’t have to be expensive and you can make delicious meals from scratch using fresh ingredients on any budget. The series is run in collaboration with Aldi, who have won multiple awards for the quality of their products despite being a low cost supermarket. All of the ingredients in the recipes will come from Aldi and I will be focusing on fruit and/or vegetables from their ‘super 6’ to make tasty, easy and cheap plant-based recipes.
The ‘super 6’ are six seasonal fruit or vegetables from UK suppliers sold at a really low price- typically 45p per pack!
SUPER 6 (9th-20th October 2016): Parsnip, Leek, Beetroot, Brussels Sprouts, Swede and Onions.
I chose Parsnip and Leeks to make a really thick, creamy and comforting soup (I’ve already made a swede soup on my blog so I thought I’d go for something different). The soup also contains butter beans for protein as well as potato, cauliflower and almond milk to add to the creamy taste and texture of the soup.
I think it is going to be one of my staple recipes for winter. The weather is getting colder and the heating in my office is particularly unreliable, which usually means that I am looking for something warm and filling for lunch. This roasted parsnip and leek soup certainly fulfils that brief. It’s extremely filling so if you’re going to eat it with bread I’d say it makes 3-4 portions. If this is all you’re having I’d suggest it makes 2 portions.
Roasted Parsnip and Leek Soup.
1.5 to 3 of your 5-a-day
- 2 medium parsnips (3 for 45p = 30p)
- 1 baking potato (4 for 45p = 11.25p)
- ½ leek (3 for 45p = 15p)
- ¼ large cauliflower (1 for 79p = 19.75p)
- 400g (240g drained) can butter beans (1 for 33p)
- 2 cups unsweetened almond milk (1 litre (4.2cups) for 99p = 47p)
- ½ -1 ½ cup water
- Mixed herbs (1 for 49p = 5p)
- salt and pepper, chilli flakes to taste (from cupboard)
Total Price= £1.61/ for 2 = 80.5p!
- Heat the oven to 180°C.
- Peirce the potato several times with a knife and place it in the oven – you will need to cook the potato for about 45-50 minutes in total.
- Peel and chop the parsnips into 4 pieces and place them on a lined baking tray. Once the potato has been cooking for about 15 minutes place the parsnips in the oven.
- Chop the cauliflower into 4 pieces and leave the leek as a single piece. Add them to the lined baking tray after the parsnips have been cooking for 20 minutes.
- After 10 minutes take the vegetables out of the oven.
- Drain and rinse the beans then place all of the ingredients in a blender or food processor and blend until the soup reaches your desired consistency. I added half a cup of water, but you can add more if you would like a thinner soup.
- Reheat the soup in a pot on the stove or in the microwave before serving.
DID YOU KNOW
You can eat parsnip raw! Although I don’t really fancy it!
I like to eat roasted parsnips or blend the into soup.
What’s you favourite way to eat parsnip? I think I need some new ideas!