#parsnipsoup

The soup maker makes it easy to make this creamy parsnip soup. It has a rich and comforting texture from the parsnips, potato, and coconut milk, and the spices give it a warm, earthy taste.

Ingredients: 1 onion, chopped. 2 garlic cloves, minced. 1 kg parsnips, peeled and chopped. 1 potato, peeled and chopped. 1 liter vegetable broth. 1 tsp ground cumin. 1/2 tsp ground coriander. 1/2 tsp ground turmeric. Salt and pepper, to taste. 400 ml coconut milk.

Instructions: To the soup maker, add the turmeric, cumin, coriander, onion, parsnips, potato, vegetable broth, salt, and pepper. Start the machine and choose the "smooth soup" setting. Add the coconut milk to the soup after it's done cooking. If you want, you can serve it hot with a sprinkle of ground cumin or fresh herbs on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

This rich and creamy soup is great for a cozy meal. The roasted garlic gives it a rich, caramelized taste, and the parsnips give it a light sweetness. It's a wonderful way to get warm!

Ingredients: 6 cloves garlic, peeled. 2 large parsnips, peeled and chopped. 1 onion, chopped. 4 cups vegetable broth. 1 cup coconut milk. 1 tablespoon olive oil. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Preheat the oven to 400F 200C. Place the garlic cloves and chopped parsnips on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 25-30 minutes, or until the vegetables are tender and lightly browned. In a large pot, heat the olive oil over medium heat. Add the chopped onion and saut until translucent, about 5 minutes. Add the roasted garlic and parsnips to the pot, along with the vegetable broth. Bring to a simmer and cook for another 10 minutes. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend until smooth, then return to the pot. Stir in the coconut milk and season with additional salt and pepper if needed. Serve the soup hot, garnished with fresh parsley.

Prep Time: 15 minutes

Cook Time: 40 minutes

Cabbage Parsnip Soup

The cabbage and parsnip make a great pairing in this hearty, healthy family style soup.  Ladle it into deep bowls with a crusty whole wheat bread slice on the side or enjoy it as it comes - full of flavor and nutrition.  Think about adding 1 c. of dried barley if you want it less like a soup and more like a stew - either way it’s great...

1 sm. head cabbage, diced

1 lg. parsnip, sliced thin

1 lg. onion, diced

1 bay leaf

2+ t. salt

2 t. pepper

1 t. garlic, diced

1 lg. turnip, peeled, diced

2 - 3 carrots, sliced thin

1 - 15 oz. can Great Northern Beans, drained

water

Option: 1 c. dried barley

In a large soup pot, add cabbage, parsnip, onion, bay leaf, salt, pepper, garlic, turnip, carrots, and beans.  Add water to cover all vegetables.  Add barley if you want this to be more of a stew than a soup.  Cover the pot, bring to a boil then turn down to simmer until the vegetables (and barley) are tender - 30 min.

When I’m not working up great healthy meals for the family, I’m sewing cotton pocket aprons great for wearing cooking or gardening or whatever you get up to in a day - all fond in my online shop - www.etsy.com/shop/topdrawerthreads .

Or I’m putting the finishing touches on crocheted throw rugs made by me from upcycled recycled materials - cotton and wool selvage - for my other shop - www.etsy.com/shop/topdraweryarns .

My daughter’s have an online shop - www.etsy.com/shop/yesdesigns - where they design and sew cotton pocket knickers for fun and frolicking times.

https://www.thecpdiary.com/healthy-recipes/parsnip-soup