Creamy Coconut Parsnip Sweet Potato Soup
Recipe type: Soup
  • 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
  1. Boil in water; parsnips, potatoes and peppers then drain water (keep 20% water for stock)
  2. 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.
  3. Add this to the empty pan back on the stove.
  4. Add your pumpkin puree, coconut milk and cinnamon, stir and let simmer for about 10 minutes, continuously stirring.
  5. I like to serve my soup up with freshly grated raw cheese on top.
Recipe by Melissa Malinowski, ND at