Sweet and creamy soup, perfect for a cosy night in!


  • 400g parsnips 
  • 400g carrots 
  • 1 onion – sliced
  • 2 cloves of garlic – crushed
  • 750ml vegetable stock 
  • Fresh black pepper  
  • 400ml water or dairy-free milk 
  • Salt to taste 
  • 3-4 tbsp Raglan Food Co coconut yoghurt – Natural Greek-Style 
  • Chilli flakes (optional)


  1. Add onion to a large saucepan with olive oil on a low heat. Saute until translucent. 
  2. Chop carrot and parsnips into cubes. Add to pan with the vege stock. Cover, bring to the boil, then simmer for around 20 minutes. Until the veggies are soft. 
  3. Remove from heat and blend using an immersion blender. Add water (or milk) until it’s your desired consistency. 
  4. Add plenty of ground black pepper and salt to taste. 
  5. Stir in coconut yoghurt and sprinkle with chilli flakes to serve.
  6. Enjoy!

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