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.
Write a review
Print
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/

Mama Up Front- Marin’s Mama

 

Marin Mama

I am a big fan of this woman and everything she cooks! She has been a friend of mine since primary school and is still one of my nearest and dearest buddies. With Chinese and Italian roots the recipes she has in her database are amazing. She is a natural homemaker and nourishes her kids with her homemade food everyday. This recipe looks delicious and I can see our family really enjoying it. We love her family like our own and I hope you love her recipe too.

MarinPork

Soft Tofu with Minced Pork and ‘suet choi’ (Chinese pickled veggie)

Ingredients:

2 packets of Tofu
1 tablespoon cooking oil
1 pound pork, shredded or minced
1 clove garlic, very finely minced
1 teaspoon grated fresh ginger
1 cup chicken broth
2 to 3 bunches of Suet Choi – chopped (it’s salty preserved vegetable which needs to be presoaked for 1/2 at least to wash off the salt) if you can’t find this, use 2 tablespoons oyster sauce and 1 tablespoon soy sauce to replace the flavour that this vegetable offers.
1/4 cup cool water
1 teaspoon cornstarch

1/2 stalk green onion, chopped

Directions;

1. Marinade the pork with a pinch of salt, tsp of sugar, tsp of sesame oil, tsp of sherry. Leave for at least 30mins.

2. Heat a wok or large saute pan over medium-high heat. When hot, swirl in the cooking oil and add in the garlic and stir fry for 30 seconds.
Add in the pork. Saute until browned, about 2 minutes.

3. Add in the chicken broth and bring to boil then add the suet choi OR oyster sauce and soy sauce. Then add the diced soft tofu.
In a small bowl, whisk together the water and the cornstarch. In the wok, stir in the water and cornstarch mixture and bring everything to a simmer. Be careful not to mash the tofu whilst stirring. Lower the heat to medium-low. Let simmer for 5 minutes, until thickened. Sprinkle green onion before serving with rice.

Coconut and Ginger Chicken Soup

Chicken soup

I love chicken soup it is not just for the soul but such an amazing all round nutritious and healing meal. Combine it with ginger and coconut, cooked in stock you are on to a real winner both in nutrients and taste! I also add turmeric, garlic and onion to this to further boost its immune boosting punch.

Ingredients

1tbs coconut oil

1 onion chopped

1-3 cloves of garlic chopped

1 Knuckle sized piece of ginger

1 Chicken breast (ours was left over meat from our roast chicken the night before)

2 cups of Cocnut Meat (from 2-3 coconuts) or 1-2 cans of coconut milk

1 litre of chicken stock (or any stock made from bones)

1tsp of turmeric

1 tsp cumin

1 sprig of rosemary (fresh or 1-2 tsp dried)

1-4 stems of thyme (fresh or 1-2 tsp dried)

1 good bunch of oregano (fresh or 1-2 tsp of dried)

Salt and Pepper.

In a big pan on a med-high heat add the coconut oil. Saute the onions, garlic and ginger in coconut oil. When softened add cooked chicken meat. Then add coconut meat and stock. Add the other ingredients and season to taste and allow to come to the boil and turn the heat down to simmer for 10-15 minutes. Use a hand held blender or add to a high speed blender to  make it nice and smooth. Season if necessary and serve.

Soup in blender

X