Parsnip Cream Soup
Parsnip is one of the not so popular, but very healthy vegetables that should be included in our winter menu way more often.
Servings 4 portions
Ingredients
- 400 g parsnip
- 400 g potatoes
- 1 onion
- 1 clove of garlic
- 1 l vegetable broth bio or homemade
- 3 tbs olive oil
- 150 ml coconut milk
- Salt to taste
- Black pepper to taste
- Parsley or cress for decoration
Instructions
- Peel the potatoes and parsnip and dice them into cubes. Peel and finely chop the onion and garlic.
- Heat some olive oil in a suitable pan. Add the onion and garlic and cook for about 5 minutes while stirring continuously. Reduce the heat if necessary, the onion shouldn’t brown.
- Add the potatoes and parsnip and pour in the broth. Season with salt and pepper and bring to a boil. Reduce the heat. Leave the soup to simmer for 15-20 minutes or until the potatoes and parsnip soften.
- Puree the soup with a blender or using a kitchen robot/food processor. Add coconut milk and let it simmer for another 3-4 minutes. If the soup is too thin, let it simmer until it thickens; if it’s too thick, dilute with broth or water.