All intolerances Recipes Salty / Salé

Healthy Saturday Lunch

February 20, 2017

Saturday Lunch

I usually start the week-end with a very complete breakfast followed by a lighter lunch around 13h30. This Saturday I made a carrot and parsnip soup with potato waffles as a crispy side dish. Healthy and filling it’s the perfect shot of vitamins to have as a guilt-free yet tasty week-end meal.


Carrot and Parsnip soup:

    • 2 chopped onions
    • 500 gr Carrots
    • 3 Parsnips
    • 2 Medium sized potatoes
  1. First cook the onions in two tablespoons of olive oil in a big saucepan on high heat until gold in color.
  2. Add the the chopped and peeled carrots and parsnips and toast a few minutes
  3. Add some salt and pepper (about 1 tablespoon of salt and a little pinch of pepper. I usually taste a carrot piece then add more if needed)
  4. Add 1,5 l warm water and let simmer on medium heat for about 3/4 h – 1h until the vegetables are tender.
  5. Puree soup in batches in blender or with a hand-held mixer. You may want to add more warm water if the soup is too thick at this stage.
  6. Serve with a splash of cream (or coconut cream for a diary-free version).

Potato waffles (makes 5 small waffles) :

    • 1 medium potato
    • 1 small carrot
    • 2 tablespoons of shredded gruyère cheese
    • salt
    • pepper
    • 1 egg
  1. Shred the potato and carrot, rinse  until water is clear, then drain and squeeze dry in a towel.
  2. Place shreds in a bowl, and mix in the cheese, salt, pepper and egg until evenly distributed.
  3. Pre-heat waffle iron and coat well with olive oil.
  4. Drop a big tablespoon of mixture on each side and cook for about 4 minutes.
  5. Repeat until there’s no mixture left



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