Name: Coconut Ginger Parsnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons coconut oil; 3 celery stalks (, diced); 1 onion (, diced); 3 large parsnips (, peeled and diced); 2 large carrots (, peeled and diced); 4-5 cloves garlic (, minced); 1.2 litre chicken bone broth; 1 inch piece fresh ginger root (, peeled and grated); Sea salt (, to taste); 2 teaspoons dried thyme; 1 teaspoon freshly ground black pepper; 90 g chopped kale; 60 g chopped spinach; 240 ml canned coconut milk; Juice of 1 lemon

Coconut Ginger Parsnip Soup

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

What you'll need

2 tablespoons coconut oil
3 celery stalks , diced
1 onion , diced
3 large parsnips , peeled and diced
2 large carrots , peeled and diced
4-5 cloves garlic , minced
1.2 litre chicken bone broth
1 inch piece fresh ginger root , peeled and grated
Sea salt , to taste
2 teaspoons dried thyme
1 teaspoon freshly ground black pepper
90 g chopped kale
60 g chopped spinach
240 ml canned coconut milk
Juice of 1 lemon

Method:

Heat coconut oil in a large heavy pot. Add celery, onion, parsnips, and carrots. Fry for about 2-3 minutes, until vegetables soften. Add garlic and fry for another minute. Add broth and bring to a boil. Lower heat to simmer and add ginger, salt, thyme, and pepper and then reduce heat. Cover and simmer 20 minutes, or until parsnips and carrots are tender. Add kale, spinach, coconut milk, and lemon juice and simmer until kale and spinach are wilted, about 3 minutes. Season with additional salt and pepper, to taste.
Note: If you can’t find chicken bone broth in store, you can make your own.

Nutrition

N/A

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