Cauliflower and Parsnip soup
I'm not one for leftovers. I absolutely cannot stand eating things for 2, 3 times in a row. But I am thinking about stocking up my freezer because we have about 3months left until this baby is due to pop. I want healthy, nutritious and easy to heat food. Soup is not that for me. Because I don't make my soup in big batches, all my recipes literally take me under 15 minutes to make including prep time. There are also a few tricks to making prep time so easy - 1) pre made stock or Kallo stock cubes, 2) I use spring onions instead of onions because they are so much quicker and cleaner to chop up and still give great flavour and 3) I hardly peel anything because I think the skins are good!
1 largish parsnip, chopped
2 spring onions, chopped
5 florets of cauliflower
1-ish cm of turmeric
salt and pepper
pink peppercorns, rape seed oil and sumac to garnish
Heat pepper and oil in a saucepan, add in the the parsnip, spring onions and cauliflower and cover with oil. Add the stock until covers all the veg, bring to a simmer and cook for 10 mins. Blitz and eat/store.
Similar to broccoli this veggie is yummo. Full of folate (another great thing for pregnant ladies!), fibre, Vitamin B6, Vitamin C, protein (repair and build body tissue) , magnesium (increases energy, calms nerves and anxiety) and more. All of these things are delightful for us and our bodies as we grow and stretch and have a little baby grow in our tummies.
High in fibre, protein and also a ma-husive range of Vitamins (E, B, C and K) and it's also high in magnesium, zinc (helps with skin issues like acne or pimples) and potassium (helps to enhance muscle strength - think tummies ladies!).