Parsnip Soup
re-post from 2020
Hi there! Another recipe to share.
As I meet women at the gym, at my sons school, during bible study, the supermarket, etc. We often commiserate that it’s hard to find really good tasting recipes that are free of #allthethings! I’m looking at you dairy, gluten, soy, refined sugars, flours, grains, etc!
This is how I end up creating my own recipes so often. When friends or family taste and/or hear about the new foods they encourage me to post for others!
During tonights dinner this soup came about on a whim and it was very creamy and tasty while packing a powerful punch with parsnips, carrots, and bone broth as a base for nutrition dense food!
Ingredients
2 large organics parsnips
1 cup organic carrots
1/2 cup organic bone broth (mine was homemade I took out of freezer)
2 teaspoons organic garlic powder
3 large pitted organic dates
2 pinches of salt (I used the Maldon finishing French salt)
1 teaspoon of organic cinnamon
2 teaspoons of organic nutmeg
1 can of organic full fat coconut milk (preferably the kind without any gums added)
Instructions
Precook the parsnips and carrots (I did this in our new InstaPot Duo). PRO TIP: Save time and do not remove the skin from the vegetables, the extra microbes are also good for your gut.
Pour all ingredients including cooked vegetables into a powerful mixer. I use the Vitamix professional that has a soup cooking setting but honestly that setting is not necessary—you can always heat it later.
Turn on blender for 2-3 minutes until soup is fully creamy and emulsified.
Pour into small and large bowls and you can garnish with fresh herbs like basil, thyme, or parsley.
Enjoy!
*When you make this recipe, please share what you thought of it and if you did any additions or subtractions from the recipe. Always wonderful learning from each other!
