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Parsnip Soup

Parsnip Soup
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Kaufmann One



This Parsnip soup recipe is Kaufmann 1 approved and will make about 4 servings.


2 Tbsp extra-virgin olive oil
1 lb parsnips (peeled & chopped) (about 3 cups)
½ lb carrots (peeled & chopped) (about 1 cup)
4 to 5 garlic cloves (minced)
2 tsp garam masala
1 tsp ground cumin
½ tsp ground turmeric
½ tsp salt (or more depending on taste)
2 cups water
1½ cups low-sodium chicken broth
14 oz can unsweetened coconut milk (or unsweetened coconut cream)
1 Tbsp fresh lemon juice
Freshly ground pepper


In a large saucepan, heat the olive oil over medium heat.  Add the parsnips, carrots and garlic.  Cook until slightly golden, about 5 to 7 minutes.

Add the garam masala, cumin, turmeric and salt.  Cook, stirring, until fragrant, about 1 minute.

Add the water, chicken broth and coconut milk.  Bring to a simmer and cook until the vegetables are soft, about 20 minutes.

Purée the parsnip soup with an immersion blender. (or “Carefully”, in batches, in a blender until very smooth.)

Stir in the lemon juice and season with pepper and more salt if needed.

Serve topped with fresh chopped parsley, if desired.

Related Recipes

Chicken Soup

Cauliflower Chicken Pot Pie Soup

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