Just to try something different, on these wild and wet evenings, I have decided to try making a one colour soup.

It just happened that my fridge and cupboard had mainly white ingredients in it . I even had some organic veggies left which were begging me to use them up. And that is how I came up with this wonderful soup.

I was a bit nervous as never used fresh Basil in a non tomato soup before, plus thought the parsnip might add some bitterness, but to my surprise, it turned out quite delicious, hitting just the right spot after a tiring day at work. It was ready in a flash, and then there is the nutritional value of a good home made soup.

I do hope you try this wonderful soup, and you enjoy it as much as we did.

Ingredients:

  • 2 litres of filtered and boiled water (cuts down the cooking time)
  • 2 celery stalks, finally sliced to avoid the stringy effect
  • 5 mushrooms cleaned and roughly chopped
  • a cup of buckwheat pasta or any other healthy alternative
  • 1 can of white beans, rinsed-make sure no sugar added
  • 2 healthy stock cubes or just veggie salt
  • cracked pepper
  • 2 parsnips peeled and chopped into squares
  • A handful of fresh Basil leaves to be added towards the end
  • ¼ tsp of Himalayan salt for its mineral content and yummy flavour

Method:

  1. Place all ingredients in your favourite soup pot, and let simmer until veggies just become tender, being careful not to over cook as this will alter its nutritional value.
  2. Poor into bowls, can be enjoyed with a slice of homemade spelt bread.
  3. Makes enough for the whole family, and you will even have left over for lunch the next day for work.

Bon Appetite!