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Hi all,

How’s your Friday treating you? I got up at a nice hour of the morning and went for a short run in the unexpectedly warm sunshine. I was sweating very quickly…in Winter! Got to love that! Then less than an hour later there was a sudden downpour. Has Perth gone tropical?

I have a delicious raw recipe to share with you today, but also wanted to let you know that I have a guest blog over on the wonderful Robyn’s (aka Girl On Raw) blog sharing my tips and advice for making dietary and lifestyle changes that last for the long term. You can check out the blog and Robyn’s awesome website here.

Now the foodie love. I had some parsnips on hand this week that I needed to use up. Parsnips are a favourite veggie of mine, although I don’t pick them up every week. I like to make raw parsnip rice, shred them into salads, or lightly steam them and blend them into soups, or bake them in the oven with sea salt and maybe some cayenne pepper. This week I really didn’t feel like any of these options but didn’t want my beloved parsnips to go to waste. In fact, what I really felt like was a creamy raw soup, so I jumped online and got some inspiration from this recipe.

I used some of the basics in this recipe and then adapted it to what I had in hand and to my personal tastes. I also wanted something much more simple, with less ingredients and no oil. What I came up with was so delicious and creamy and thick. It was so delicious and totally hit the spot! I’m already looking forward to picking up some more parsnips next week and making it again!

Raw Cream of Parsnip Soup (no cream necessary!)

2 medium parsnips, chopped
2 stalks celery, chopped
1/2 cup water
6 drops of liquid stevia (or use a teaspoon of agave)
1 teaspoon cumin
1/2 teaspoon sweet paprika
1 bird’s eye chilli
2 rounds of red onion, chopped
1 tablespoon finely chopped fresh ginger
Sea salt and black pepper

Blend all the ingredients together in a high speed blender. If you don’t have a powerful blender, then add some more water and make sure you cut the parsnip up into very small pieces before blending. It won’t be quite as thick but it will still be creamy and lovely.

This soup is beautiful on its own, or you can do what I did and add a half a small avocado and some chopped red onion and stir into the soup for some crunch factor. It’s hard to see my avocado and onion pieces under the sweet paprika I garnished the soup with, but they are there!

This recipe could also be enjoyed as a raw mash, as a dip, or spooned into baby cos leaves. Yum!

Let me know what you think if you try this soup!

Parsnip love,
Casey