I had some parsnips in the fridge that I purchased at the farmers market a couple of weeks back and knew I had to use them soon before they went bad …. since it’s about 20 degrees in New York, I figured what better way to use them then to make soup?! I decided to do a little experiment and combine some other ingredients I had on hand to make a tasty little pureed soup. Root vegetables are in season this time of year; parsnips, carrots, turnips, beets, etc…. they are all super healthy and great for roasting and soup making.
2 parsnips, peeled and sliced
2 carrots, peeled and sliced
1 yellow onion, chopped
1 teaspoon of coconut oil
3/4 cup of vegetable broth
1 can of light coconut milk (regular coconut milk is great too)
sea salt and white pepper to taste
In a soup pot, melt the coconut oil over medium-high heat and then add in the chopped onions. Add a bit of salt and pepper and stir. Saute the onions for a few minutes, stirring frequently until they begin to soften and become translucent. Then add the carrots and parsnips, stir thoroughly so that they are coated with coconut oil. Stir frequently until the parsnips and carrots start to soften a bit, about 10 to 15 minutes. Add the vegetable broth and coconut broth and bring to a boil. Add in a bit more salt and pepper. Then cover and simmer on low for about 35 minutes, stirring occasionally, until the vegetables are very soft. Transfer to a blender and blend until pureed.
I garnished it with a bit of parsley, because I had it and it looked pretty 🙂 … chives or spring onions would be great too.
with love and soup making,