Festive Parsnip Soup

Parsnips aren’t just for hearty stews. They can be elegantly transformed into a silky puree to serve as a first course or main dish. This vegan parsnip soup is especially festive when garnished with brightly-colored, finely chopped veggies.
Parsnips aren’t just for hearty stews. They can be elegantly transformed into a silky puree to serve as a first course or main dish. This vegan parsnip soup is especially festive when garnished with brightly-colored, finely chopped veggies.

Festive Parsnip Soup

Serves 8

Ingredients:

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• 1 tablespoon olive oil

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• 1 large onion, chopped

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• 6 garlic cloves, minced

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• 6 large parsnips, chopped

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• Salt and freshly ground black pepper

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• 4 cups vegetable broth

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• 2 tablespoons coconut oil

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• 2 tablespoons minced green onions (green part only) or chives

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• 2 tablespoons minced red bell pepper

Directions:

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1. Heat oil in a large pot over medium heat, swirling to coat the bottom.

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2. Add onion and garlic, and cook, stirring often, until onion is softened.

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3. Add parsnips and season with salt and pepper. Cook, stirring often, until parsnips are golden.

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4. Add broth and bring to a simmer. Cook until parsnips are very tender, 20 to 25 minutes.

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5. Working in batches, puree parsnip mixture in a blender or food processor.

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6. Add coconut oil and puree. Adjust seasoning with salt and pepper.

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7. Serve hot, garnished with green onions and bell pepper.

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