Parsnip Soup

Publié le par Danièle

The parsnip is one of those forgotten vegetables that is now making a come back.
I now find them in a lot of shops. Parsnips are like carrots, only the color is different.
They can be used as a substitute for carrots in soup. Small parsnips can be prepared raw for salads.  Just peel, grate, and  mix them with some lemon  juice (otherwise they will turn dark).
Try them; you will be surprised by the taste.




1 onion peeled and sliced

3 parsnips

2 bouillon cube

13oz coco milk

13oz boiled water

1 1/2 tbsp butter

3 tbsp parsley chopped

salt and pepper to taste



Directions :

In a large pan, add olive oil and heat until shimmering. Add onion and parsnip and cook for 5 minutes. Mix cubes in the water. Pour coco milk and water with cubes in the pan. Add salt and pepper to taste.Cover and cook over low heat about 15 minutes (veggies must be tender).

Blend the soup and add more salt or pepper if needed. Served in a plate or a bowl and sprinkle with parsley.

Publié dans Soup

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