It’s my recipe for vegan fudge.
I had a few parnsips and sweet potatoes in the fridge and decided to combine the two for a simple soup.
Parsnip and Sweet Potato Soup
- 1 large sweet potato (chopped into cubes)
- 1 large parsnip (chopped into cubes)
- 2 tablespoons coconut oil
- 2 cups low sodium vegetable stock
- 1 cup cannellini beans
- 1/2 teaspoon cinnamon
- 1 teaspoon curry spice
- a dash of salt and pepper (to your preferred taste)
Roast the sweet potato in the coconut oil at 400 for 40 minutes, half way through mix around and add the parsnips.
While the veggies are roasting, add the broth to a pot and bring to a boil, add the cannellini beans and spices.
Once the veggies are done, combine the veggies into the broth mixture and allow to cool for about 5-10 minutes.
To finalize, simply process or blend the soup ingredients together and serve!
This was perfect for the cold evening and let’s face it soup is the perfect comfort food!
Before the event, I received a package of goodies from them that contained:
- peanut butter
- animal crackers
- black beans
- cayenne pepper
- apple sauce
- and a coupon for eggs
They are offering one of my readers the perfect opportunity to snag one of the boxes for yourself!
I’ll give you 4 different ways to win this!
1. Mandatory – leave a comment here and tell me your favorite item in this box and how you’d use it
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