Parsnip, Apple and Cashew Soup

I absolutely love the combination of parsnip and apple together. I make cashew milk every few days and absolutely love how creamy it is. The combination of the cashews in the soup really make this creamier and also pack it full of healthy fats and protein. I soak my cashews first before I add them to help remove irritating phytic acid and cashews can be soaked for at least 30 minutes.

I make this soup on a regular basis and have it for lunch or dinner. If you love soups have a look at my other soup recipe: Coconut and Ginger Chicken Soup and how I make my own homemade stock.

Parsnip, Apple, Cashew Soup
A deliciously warming and nutritious soup. Made with broth and cooked with ghee and cashews makes this dish a balanced meal for lunch or dinner.
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Ingredients
  1. 1 litre Bone Broth (I like to use Chicken)
  2. 3 Parsnips chopped into equal size pieces
  3. 1 Apple, chopped (preferably organic- I have a high powered blender so I don't need to peel it)
  4. 1 sweet potato, cubed
  5. 1/2 cup cashews (preferably soaked for 1 hour)
  6. 1 onion roughly chopped
  7. 4 cloves of garlic
  8. 1-2 tbsp. Ghee (you could also use olive or coconut oil)
  9. 1-2 tbsp. Collagen (optional- add extra nutrients)
  10. 1-2 tbsp. Nutritional Yeast (optional- just adds flavour)
  11. sea salt and pepper to season
Instructions
  1. Add oil to a saucepan and saute onions with garlic. Add parsnips and sweet potato. When a little softer, add apple, drained cashews, collagen and nutritional yeast.
  2. Season with salt and pepper and add broth.
  3. Bring to boil and allow to simmer for 10-15 mins or until parsnips and potatos are soft and cooked through.
  4. Add to blender gradually and blend till smooth.
  5. Taste and add extra salt or pepper as needed.
  6. Serve with a dollup of ghee and sesame seeds.
Notes
  1. This recipe freezes well too
Loula Natural http://loulanatural.com/

Coconut Yoghurt breakfast bowl

I normally have two fried eggs for breakfast, sometimes with Kimchi and bacon and sometimes with my Nacho not Cheese Kale chips. Sometimes I get bored of eggs, rare, but it does happen. I try to stay away from dairy (except ghee) and grains, especially when I am eating whole 30, which I tend to do every couple of months to help me to reset and to feel better. This coconut yogurt breakfast bowl is my other favourite breakfast. Coconut’s are amazing and are packed full of nutrients especially healthy fats. See my fact sheet on coconuts here.

When I am whole 30 I stay away from sugar hence the choco-coco snackaroons however I also use my Choco-orange grain free granola and my salty cinnamon maple raw-olna. Sound good, oh it is I promise. The Choco- Coco snackaroons are super simple to make and I always have a batch made as they are idea kids snacks for after school.

If you want to make your coconut yoghurt (which believe me you should try) here is my recipe, if you do not have coconuts to hand (most of the world does not I understand!) then try the method with coconut milk (see my homemade version here or use canned).

 

Coconut Yoghurt Bowl with fruit and Choco-coco snackaroons
Serves 1
A great grain free and dairy free breakfast. Paleo and Whole 30 compliant, delicious and nutritious
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 4 tbsp Coconut Yoghurt (homemade or if store bought ensure no sugar or cornflour has been added.)
  2. 1 tbsp Collagen (optional)
  3. 6 Raspberries (ideally organic)
  4. 10 Blueberries (ideally organic)
  5. 3-4 Choco-coco Snackaroons (Dates, coconut, raw cacao, salt and vanilla- see adapted link)
Instructions
  1. Add coconut yoghurt and collagen to the bowl and mix well
  2. Add your berries and break up snackaroons to add on top.
  3. Enjoy!
Adapted from http://loulanatural.com/choco-coco-snackaroons/
Adapted from http://loulanatural.com/choco-coco-snackaroons/
Loula Natural http://loulanatural.com/
Nourishment for your body, not punishment…

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