Parsnip, Carrot & Ginger Soup

• 3/4 Pint of homemade Bone Broth.
• Bag Carrots, peeled and sliced.
• Bag Parsnips, peeled and sliced.
• Small piece of fresh ginger, peeled and finely chopped.
• Fresh garlic, peeled and chopped.
• Few handfuls of chopped Kale.
• Coconut Oil.

Method

Prepare the carrots and parsnips. Place into a ceramic dish with coconut oil and roast in the oven at 180 degrees for approximately one hour or until soft.

After, approximately, 30 mins melt 1 tbs of coconut oil in a large wok or frying pan. Add the kale, ginger, and garlic and slowly cook until kale is soft.

Once the carrots and parsnips are cooked. Heat the bone broth slowly by bringing to the boil. Transfer cooked parsnips & carrots to a blender, add the kale mix to the blender and pour in the bone broth. Blend until all ingredients are mixed and smooth making a delicious soup.