Parsnip Soup

Parsnips are a root vegetable that belong to the same family as carrots and parsley. They have a sweet and nutty flavor, making them a delicious ingredient for soups.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Parsnip Soup

Cooking Method: Blending, Boiling Cuisine: International Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 30 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Parsnips
• 1 medium-sized Onion
• 2 clove Garlic cloves
• 4 cup Vegetable broth
• 1 cup Coconut milk
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh parsley
• 4 tablespoon Toasted pumpkin seeds

Instructions

1. Peel and chop the parsnips, onion, and garlic cloves.
2. In a large pot, heat olive oil over medium heat.
3. Add the chopped onion and garlic cloves, sauté until translucent.
4. Add the parsnips and cook for a few minutes.
5. Pour in the vegetable broth and bring to a boil.
6. Reduce heat, cover the pot, and simmer for about 20 minutes until the parsnips are tender.
7. Remove from heat and let it cool slightly.
8. Using a blender, puree the soup until smooth.
9. Return the soup to the pot, stir in the coconut milk, salt, and black pepper.
10. Heat the soup over low heat until warmed through.
11. Serve hot, garnished with fresh parsley and toasted pumpkin seeds.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 25g9%

Sugars 8g

Protein 3g6%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.