“The earthy undertones of parsnip pair perfectly with ginger and coconut milk. A winter warmer.”
READY IN:
55mins
SERVES:
8
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot, melt butter and saute onion until translucent.
  2. Add water, parsnips, can vegetable bullion cubes and bring to a boil.
  3. Lower heat to medium low and cook until parsnips are tender (about 30-40 minutes).
  4. Puree in a blender or food processor.
  5. Add ginger, salt, and milk to the blender. Puree until smooth.
  6. Return to pot. Add coconut milk and warm to serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: