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Creamy Coconut Parsnip Sweet Potato Soup
Author: Melissa Malinowski, ND
Recipe type: Soup
Ingredients
- 3 parsnips
- 2 sweet potatoes
- 2 sweet pepper
- 1 can coconut milk
- 1 cup herbs of choice (I like parsley and basil)
- ½ cup pumpkin puree
- ½ t cinnamon
Instructions
- Boil in water; parsnips, potatoes and peppers then drain water (keep 20% water for stock)
- Once tender, add to food processor or blender with your herbs and blend until creamy. I typically have to do this 2 times because it will not all fit into my processor/blender. *Note; using the blender will make the soup much creamier without any small chunks. I prefer the blender, picture shown is from using my blender.
- Add this to the empty pan back on the stove.
- Add your pumpkin puree, coconut milk and cinnamon, stir and let simmer for about 10 minutes, continuously stirring.
- I like to serve my soup up with freshly grated raw cheese on top.
This site may contain Amazon or other affiliate links that pay a small commission if you purchase through my links, but it's the same low cost for any purchases. See my full affiliate disclosure here.
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