Pumpkin & Parsnip Soup

This recipe is a special collaboration with Goldi Garlic-Infused Olive Oil. A perfect and flavoursome base for hearty soups!

Ingredients (serves 2):

• 1 tbsp Goldi Extra Virgin Agrumato (garlic-infused olive oil)
• 200g peeled pumpkin (Japanese or Kent), diced
• 150g parsnip, peeled and diced
• 1 small potato, peeled and diced
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 2 cups low FODMAP vegetable stock

To serve:

• 2 tbsp of canned coconut milk
• Sea salt and freshly cracked black pepper
• Fodbods Rosemary Sea Salt Nibbles, blitzed
• Chives or parsley, diced finely

Method:

1. Heat garlic-infused olive oil in a saucepan over medium heat. Add pumpkin, parsnip, and potato. Sauté for 3–4 minutes to slightly soften.
2. Pour in the vegetable stock and stir in thyme. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes or until the vegetables are very soft.
3. Remove from heat and blend until smooth using a stick blender or food processor.
4. Stir through the coconut milk (if using). Season to taste with salt and pepper.
5. Serve hot with sprinkled Rosemary nibbles and garnishes.