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Parsnip Soup-Rich and Creamy

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Soup
Cuisine: Dairy-free, European, Gluten-free, Paleo, Vegan, Vegetarian, whole30
Servings: 6
Calories: 178kcal

Ingredients

  • 1 coconut oil
  • 2

    celery ribs

     large and chopped
  • 2 cloves garlic
  • 4 parsnips large, peeled and chopped
  • 1 tbsp

    onion

     granulated
  • 1 tbsp basil dried
  • 3 vegetable stock or chicken
  • salt and pepper to taste
  • 1/2 cup coconut milk full fat

Instructions

  • Place a large pot on medium heat and add coconut oil. When the oil is hot, add onion and garlic. Sauté for about 2 to 3 minutes. 



  • Add celery and sauté for another 3 minutes.  Add parsnips, seasoning and broth. 



  • Allow the soup to come to a boil.  Lower the heat and simmer for 30 minutes.



  • When the vegetables are tender, remove from heat.



  • Make the soup smooth or blend it in batches using a high-speed blender; or you can use an immersion blender. When the soup is blended, add it back to the pot and add coconut milk. Reheat the soup. Taste and adjust the seasoning as needed.


Nutrition

Calories: 178kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 6g | Sodium: 24mg | Potassium: 643mg | Fiber: 8g | Sugar: 8g | Vitamin A: 35IU | Vitamin C: 27mg | Calcium: 64mg | Iron: 2mg