Recipes for Parsnip

Ingredients

• 2 large parsnips, peeled and chopped
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a baking dish, toss the chopped parsnips with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for 25 minutes or until golden brown.
3. In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
4. Add the roasted parsnips to the pot and stir well.
5. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
6. Using an immersion blender or a regular blender, puree the soup until smooth.
7. Stir in the coconut milk and season with salt and pepper to taste.
8. Serve hot and garnish with fresh parsley or croutons if desired.