Parsnip Soup With Ginger & Coconut Milk |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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The earthy undertones of parsnip pair perfectly with ginger and coconut milk. A winter warmer. Ingredients:
2 tablespoons butter |
1 cup onion, chopped |
3 cups water |
2 vegetable bouillon cubes |
2 lbs parsnips, peeled and cut into chunks |
1 teaspoon ground ginger |
2 teaspoons salt |
2 cups whole milk |
1 (14 ounce) can coconut milk |
Directions:
1. In a large pot, melt butter and saute onion until translucent.
2. Add water, parsnips, can vegetable bullion cubes and bring to a boil.
3. Lower heat to medium low and cook until parsnips are tender (about 30-40 minutes).
4. Puree in a blender or food processor.
5. Add ginger, salt, and milk to the blender. Puree until smooth.
6. Return to pot. Add coconut milk and warm to serve.
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