Parsnip Soup

Serves 4


  • 2 tbsp. Coconut oil
  • 1 large onion, chopped
  • 2 garlic cloves, peeled and roughly chopped
  • 2 tbsp. fresh ginger, peeled and chopped
  • 1 tbsp. garam masala
  • 6 parsnips, peeled and chopped
  • 2 cups coconut milk
  • 4 ¼ cup vegetable stock
  • Sea salt and fresh ground pepper
  • 1 handful fresh cilantro

Heat 2 tbsp of coconut oil on medium heat in a large pan or skillet.  Add onion, garlic, ginger and garam masala.  Cook for about 10 minutes, stirring often. Add parsnips and stir until evenly coated. Add coconut milk and stock. Stir. Bring to boil, then immediately reduce to simmer.  Cover and cook for 30 minutes. Check if parsnips are cooked. If so, remove pan from heat and blend until smooth with either a high power blender or immersion blender.  Add salt and pepper to taste.  Serve with fresh cilantro on top.

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