CREAMY PARSNIP BROCCOLI SOUP
W/ THAI BASIL (dairy-free)
Recipes created by Teri Gentes. Permission required to -republish.
It’s pure, addictive, nourishing comfort food at its best and soup – savory, steaming soup in the winter or frosty cool soups in the summer are truly a must in your repertoire of recipes. This creamy concoction just may very well hit the top of your best ten.
While I have a number of must-make soups in my back pocket this one has taken up residence in a front pocket. And I am not the only one to state this. How will you know for yourself? Pull out the chopping board, power blender and a big pot – you likely want to double this recipe for its worthy of eating a few days in a row and stashes really well in the freezer for up to a month. Add to this the fact that there are less than 10 ingredients makes this recipe a true winner!
INGREDIENTS:
1 tablespoon coconut oil
1 large onion, chopped
2 garlic cloves, chopped
2 large parsnips, peeled and chopped into 1 inch pieces
1 can coconut milk (BPA-free can - my fave is Earth Choice)
4 cups/1 liter vegetable broth
½-1 tsp each sea salt, black pepper
1 large bunch broccoli, chopped into 1 inch pieces (stem peeled)
½ cup fresh Thai basil (Italian basil can be substituted yet is not as fragrant)
Garnish: Additional Thai basil, or cilantro, fresh lime juice and cayenne pepper.
DIRECTIONS:
TERI’S TIPS:
If you want to add a protein boost blend in 1 cup of cooked white beans or 1/3 cup of your favorite natural nut or seed butter when pureeing the soup. You will likely need to add more broth to thin out the soup.
PS - I love my Harley Pasternak Blender from SALTON. It's as powerful as the more pricey high-speed blenders making it more affordable for my savvy shoppers and budget conscious clients. As
W/ THAI BASIL (dairy-free)
Recipes created by Teri Gentes. Permission required to -republish.
It’s pure, addictive, nourishing comfort food at its best and soup – savory, steaming soup in the winter or frosty cool soups in the summer are truly a must in your repertoire of recipes. This creamy concoction just may very well hit the top of your best ten.
While I have a number of must-make soups in my back pocket this one has taken up residence in a front pocket. And I am not the only one to state this. How will you know for yourself? Pull out the chopping board, power blender and a big pot – you likely want to double this recipe for its worthy of eating a few days in a row and stashes really well in the freezer for up to a month. Add to this the fact that there are less than 10 ingredients makes this recipe a true winner!
- Lunch or Dinner
- Prep time: 5 minutes Plus Cooking time
- Yield: 4 servings
- Vegan, soy/nut/gluten/grain/sugar, dairy free
INGREDIENTS:
1 tablespoon coconut oil
1 large onion, chopped
2 garlic cloves, chopped
2 large parsnips, peeled and chopped into 1 inch pieces
1 can coconut milk (BPA-free can - my fave is Earth Choice)
4 cups/1 liter vegetable broth
½-1 tsp each sea salt, black pepper
1 large bunch broccoli, chopped into 1 inch pieces (stem peeled)
½ cup fresh Thai basil (Italian basil can be substituted yet is not as fragrant)
Garnish: Additional Thai basil, or cilantro, fresh lime juice and cayenne pepper.
DIRECTIONS:
- Heat a large soup pot over high heat. Reduce to medium high and add the coconut oil, onion, and garlic, and sauté for 5 minutes or until the onions are translucent.
- Add the parsnips, coconut milk, vegetable broth and seasonings. Simmer for 5 to 7 minutes until the parsnips are tender.
- Add the chopped broccoli and basil. Simmer for another 5 minutes until the broccoli is tender. Let cool a few minutes.
- Pour slightly cooled soup into the blender (in small batches if using a smaller blender) and blast until velvety smooth. Taste and adjust seasonings if needed then reheat and serve in warm bowls, garnished as desired.
TERI’S TIPS:
If you want to add a protein boost blend in 1 cup of cooked white beans or 1/3 cup of your favorite natural nut or seed butter when pureeing the soup. You will likely need to add more broth to thin out the soup.
PS - I love my Harley Pasternak Blender from SALTON. It's as powerful as the more pricey high-speed blenders making it more affordable for my savvy shoppers and budget conscious clients. As
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