Parsnip Soup With Ginger & Coconut Milk
- 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
- In a large pot, melt butter and saute onion until translucent.
- Add water, parsnips, can vegetable bullion cubes and bring to a boil.
- Lower heat to medium low and cook until parsnips are tender (about 30-40 minutes).
- Puree in a blender or food processor.
- Add ginger, salt, and milk to the blender. Puree until smooth.
- Return to pot. Add coconut milk and warm to serve.
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RECIPE SUBMITTED BY
Chandra M
Boulder Creek, California