Spicy Parsnip Soup

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The end of this week has been super cold with snow and frost so I thought making a nice hot soup with a kick to it would be nice for us!

Luckily I can digest parsnips no problem no matter how they are cooked! My partner (Jaimie) however struggles with them. Isn’t it strange how we both have the same illness and stoma but we digest things differently?!

Now, the good thing about this soup is you can add as much spices, as little or none at all depending on what you like. For me, I add in quite a bit as I LOVE spicy foods! This is also a very good soup to have if you are suffering from constipation – it will clear you out! ha ha.

So, let’s get right to what you need to make the Spicy Parsnip Soup –

  • Olive Oil
  • 1 large onion
  • 2 garlic cloves
  • chilli powder
  • chilli flakes
  • smoked paprika
  • butter
  • 675 grams of parsnips (one packet and a big from another)
  • Vegetable stock

Starting the prep, peel the parsnips and cut into chunks. Do the same with the onion and add into the pan with olive oil, put in two garlic cloves, butter and spices.

Add in vegetable stock and boil for two hours.

Blend to a consistency that you like and serve!


Beef Stew



It’s that lovely time of year where the snow is starting to fall,the grass is crisp and you want a good nutritious meal that is easy to make.  Beef stew or ‘casserole’ is a lovely meal and super easy to prepare which includes soft beef chunks and soft cooked vegetables.

As this recipe is done in the slow cooker, it makes everything soft and easier to digest!

For the recipe, you will need :

  • diced beef
  • potatoes
  • carrots
  • parsnips
  • bisto gravy granules
  • beef stock cube
  • vegetable stock cube
  • two garlic cloves
  • one diced onion
  • butter
  • olive oil
  • ground pepper for seasoning

I started firstly by dicing my onion, parsnips, carrots, potatoes and garlic. I put olive oil and onions into the slow cooker to fry first. Then added the other vegetables in.


I then put in the diced beef with the gravy granules, water (thickness of gravy is up to you) beef and vegetable stock with garlic, butter and some ground pepper.

Leave on the stew selection of the menu (or leave on heat mark 4 for 90 minutes) if it is an ordinary slow cooker you have, leave on high for 2 hours.

Serve with whatever you like! For example; bread and butter, white pudding or steam cooked vegetables!

Life With A Stoma, recipes

Cauliflower Cheese Soup

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This week was started of by making Cauliflower cheese soup!

I absolutely love cauliflower cheese but I digest Cauliflower much better when it is in a soup, blended. I know many people with a stoma or Inflammatory Bowel Disease have the same issue so I thought this was a nice recipe to share. Many dietitians recommend a high fibre diet so if you are on a high fibre diet this could benefit you!

This is a lovely comfort food soup if you aren’t enjoying a high fibre diet or have limited foods within that diet that you can eat. It is creamy, cheesy and full of flavour!

For this recipe, you need:

  • 2 peeled potatoes
  • half tub of double cream
  • 2 bags of mature cheddar
  • 700ml (or to your taste) of vegetable stock
  • salt and pepper
  • 2 cauliflowers
  • 1 finely chopped onion
  • butter for cooking the onion
  • 400ml milk

Firstly, cook the onions in butter then add chopped cauliflower, potato, milk and vegetable stock.

Simmer for 30 minutes (or until really soft) then add in cheese, cream and seasoning.

Boil at heat mark 4 for one hour and then blend to how you like!

And that’s it! Simple and prep/cook time is super quick.




Life With A Stoma, Personal Blogs, recipes

Stoma Friendly Bread and Butter Pudding


Having a stoma can be difficult when you can no longer eat the foods that you once loved, if that means either you are unsure about eating them or simply you have found you cannot eat it from your trial and errors food list. Bread and butter pudding is my most favourite dish and has been since I was little as my mum used to make me it on a cold winter day.

I found a new way to still enjoy this dish without having to eat sultanas as they make my stoma terribly sore and give me a blockage. Sultanas are what gives this dish the most flavour complimenting the cinnamon and nutmeg, here’s how:

For this recipe, you need;

  • 1 tub of double cream
  • 25g of caster sugar
  • milk
  • 2 eggs
  • sultanas
  • bread
  • butter
  • nutmeg
  • cinnamon
  • one oven dish

After cutting the bread in half, making triangle shapes, butter just the top and put into the dish. Sprinkle with cinnamon and nutmeg and repeat this process until you are happy with the depth of bread.

When combining the cream, milk, sugar, cinnamon and nutmeg, put in the sultanas and warm on the heat setting 4 for 15 minutes then bring to boil on heat setting 6 for 5-10 minutes. This part sounds a little messy however it isn’t so messy! Take a potato masher and squeeze down the sultanas until they are a mushy consistency.

Mix the two eggs with sugar together and whisk until they are a pale colour. Take a sieve and pour the contents of the pan with your sultanas into the sieve over the egg and sugar mix and squash out all the juices with a spoon until no more comes out, then dispose of the sultanas.

Mix these together and pour over your bread triangles in the oven proof dish and leave to sit for 30 minutes. After 30 minutes put into the oven at 180 degrees for another 30 minutes.


Add some cream or ice cream and enjoy!