Seasonal Parsnip Coconut & Potato Soup

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This parsnip, coconut and potato delight (endearingly referred to in my household as "PCP") is a recipe that is about as simple and wholesome as it comes. I fell in love with parsnips during my time living in the U.K.- they sure know how to utlilize their classy root veg on the other side of the pond!

 Parsnips are now coming into peak season and are known for their distinct, nutty and rich flavor. Their creamy texture when cooked lends the perfect consistency to a soup that is filling enough to have as a meal all on it's own. 

This soup takes 5 minutes to prep and 30 minutes to cook. Makes about 6 meal-sized bowls. 

What you Need:

  • 1 Tbsp coconut oil
  • 1/2 Tbsp or 1 clove minced garlic
  • 1 onion, chopped, or substitute 1 tsp garlic powder
  • 4 cups organic vegetable broth
  • 1 BPA-free can coconut milk (400 mL)
  • 1 potato, peeled and cut into pieces
  • 6-8 parsnips with tops removed, cut into pieces
  • Salt and pepper
  • A blender

How to Make It

  • In a large pot, heat coconut oil over medium-high heat. Add garlic and onion (or onion powder) and cook for about a minute, stirring. 
  • Add broth and coconut milk. Bring to a boil.
  • Reduce to medium heat and add potato and parsnips.
  • Cook on medium heat (should be bubbling a bit) covered, for 30 minutes, or until vegetable are very tender. Add salt (1.5 tsp recommended to start) and pepper to taste.
  • Remove pot from heat and let cool 5 minutes.
  • CAREFULLY transfer to blender and blend until very creamy and smooth.
  • Serve and top with freshly ground black pepper.

 

NourishChristina Echevarriarecipes, holistic, autumn, simple meals, soup, plant basedComment