Sunday, March 12, 2017

Parsnip and Carrot Soup


Mindful Magazine had a very pretty picture of this soup recipe in their December issue.  At this time of year, my interest is easily piqued by parsnip recipes.  I made a few alterations to lower the FODMAP content.  Also, the orange zest they recommended seemed to make the soup bitter.  Now it's simpler soup, but still good on a winter night.

Parsnip and Carrot Soup
Adapted from Mindful Magazine December 2016
Serves 6-8

2 Tblsp olive oil
1 leek, white part only, chopped
2 sprigs of mint
1 lb parsnips, diced
1 lb carrots, diced
4 cups water
1 cube vegetable bouillion (check for gluten)
1/2 cup coconut milk
salt and pepper
1/2 cup orange juice
roasted salted pepitas

In a large heavy pot heat the olive oil.  Add the leek and cook over low heat until soft.  Add the mint, parsnips and carrots, cook for 5 minutes.  Add water and bouillion and bring to a simmer. Cover and cook for 40 minutes or until the vegetables are very soft.  Add the orange juice and the coconut milk.  Stir well. Let the soup cool for a few minutes.

Puree the soup with an immersion blender.  Season with salt and pepper.  Reheat the soup over low heat until warm throughout. Serve garnished with pepitas and a drizzle of olive oil.

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