Green Living Show Exclusive: Winer Parsnip Soup

Dear friends from the Green Living Show, please find this recipe exclusivey for you – ahead of everyone else visiting this site or reading any of my other materials, you get to have this recipe as a gift – I hope you do enjoy it! It is my personal favourite soup creation so far! :)

  • 3 parsnips (small-medium)
  • 1/4 swede (small-med)
  • 1 carrot
  • 1.5 tbs coconut oil or olive oil
  • 1 avocado
  • 1 courgette
  • 1/2 cup fresh parsley (loosely packed)
  • 1 red, yellow or orange capsicum (not green)
  • 1 sun-dried tomato
  • 2 tbs sunflower seeds
  • 1/4 tsp good salt
  • 1 tsp fresh thyme
  • 4-5 leaves basil (optional)
  • 1 tsp dried mixed herbs
  • 2 cups water (see instructions for the temperature of the water)


The Process:

  1. The idea is to have the soup raw, i.e. warm but at a temperature that does not destroy the vital Enzymes and vitamins (at 43 Degrees Celsius or lower). To achieve this, mix 1 cup tepid (room temperature) water and 1 cup of boiling water in the blender. I have found that in winter or any time of the year we use some vegetables directly from the fridge they absorb the heat of the water very quickly and the overall temperature falls below 40 instantly, so unless your veggies are made into a soup in the middle of a summer and come from the warmed up counter and not the fridge, feel free to mix 1.1 cup boiling and 3/4 cup cold water together, then add to the blending jug.
  2. Place the sunflower seeds and a sun-dried tomato with the water as outlined above into the blender and blend until smooth and ‘milky’ in appearance.
  3. Add all the remaining ingredients into a blender and blend. I personally prefer to have some texture to the soup, so I do not blend it until it is completely smooth. (Add a bit more water at this stage if the soup is too thick – this may happen because the vegetables’ water content varies depending on where and how they were grown.)
  4. Pour into bowls and Enjoy! :)