Warming Winter Parsnip Soup!
1-2 tbsp coconut oil
1 chopped onion
5 ½ cups dice parsnip
1 tsp ground coriander
½ tsp ground cumin
½ tsp turmeric
cayenne pepper to taste
salt and freshly ground pepper to taste
5 cups home-made vegetable stock (I like to keep all the odds and ends from my vegetables during the week. On the weekend I throw it all in a pot to simmer for a few hours. Use right away or freeze in batches)
2/3 cup milk or milk alternative of choice (I love coconut milk!)
1-Melt coconut oil in a large pan or pot. Add the onions and parsnips and fry over medium heat for 3-5 minutes.
2-Stir in the spices and cook for another minute or two. Stir in your veggie stock and bring to a boil.
3-Reduce the heat, cover and simmer on medium-low heat for 45 minutes or until the parsnips are tender.
4-Puree in a blender until smooth. Return to your pot and add milk or milk alternative. Heat.
5-Garnish with a fresh herb of your choice and eat while warm! Yum!