Winter Parsnip and Coconut Soup
The health benefits of parsnips are not as familiar to most people as its sister the carrot. Parsnips are an excellent source of potassium and fiber, are known to balance blood sugar levels and lower cholesterol. Parsnips can be an excellent source of folic acid for women, playing an important role with expectant moms, for reducing heart disease, dementia and osteoporosis. Try this sweet tasting vegetable in a beautiful soup — Winter Parsnip Soup is a favorite of the guests at Grail Springs Retreat Centre in Ontario.
- 1 pound parsnips, peeled and chopped
- 1 onion, sliced
- 2 cloves garlic
- ½ cup leeks, chopped
- 1 teaspoon coconut oil
- 4 cups vegetable broth
- ½ cup almond milk or rice milk
- 1/4 cup coconut milk
- Himalayan salt to taste
- Sweat parsnips, onion, garlic and leeks in coconut oil until soft, about 5 minutes.
- Add the broth and simmer for about 10 to 15 minutes. Let cool slightly and puree in a blender until smooth and strain through a mesh strainer back into the pot.
- Return to the pot to the stove and bring back to low to medium heat. Add the milk/s last and season to taste. Do not overheat.
- Garnish with chopped chives and edible flowers if you have them. Shown in the photo are 'Johnny Jump-ups' from the Grail Springs garden.