Spiced Parsnip Soup
Parsnips are a great source of fiber, vitamin C, and potassium. They add a subtle sweetness to this spiced soup.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 500 gram Parsnips
- 1 piece Onion
- 2 piece Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1000 milliliter Vegetable stock
- 400 milliliter Coconut milk
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 10 gram Fresh coriander leaves
- 1 tablespoon Lemon juice
Instructions
- Peel and chop the parsnips, onion, and garlic cloves.
- Heat olive oil in a large pot and sauté the onion and garlic until translucent.
- Add the parsnips, cumin, and coriander to the pot. Stir well.
- Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 20 minutes, or until parsnips are tender.
- Using a blender or immersion blender, puree the soup until smooth.
- Return the soup to the pot and stir in the coconut milk, salt, and black pepper. Heat gently until warmed through.
- Serve the soup hot, garnished with fresh coriander leaves and a squeeze of lemon juice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 26g9%
- Sugars 8g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.