Parsnip Soup With Ginger & Coconut Milk

Submitted by Chandra M

"The earthy undertones of parsnip pair perfectly with ginger and coconut milk. A winter warmer."

 

• Ready In: 55mins
• Ingredients: 9
• Yields: 8 cups
• Serves: 8

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.