Thick and Creamy Garlic and Parsnip Soup Recipe
I ate a raw clove just the other night.
Am I turning into a witch doctor?
Possibly.
But also, you know, candida.
In the meantime, I thought some garlic soup could be healing. This soup is thick and very filling. Top it with something fun. Cheese. Avocado. Fresh tomato. Organic non-GMO corn chips.
Whatever makes you happy.
Ingredients
- 1 1/2 large parsnips, or 2 small
- 1 head broccoli
- 1 medium onion
- 8 cloves of garlic
- 32 oz broth
- 14 oz coconut cream
- 1/4 tsp celery seed
- 1/4 tsp ground oregano
- 1/2 tsp black pepper
- 1 tsp sea salt
- 1 tbsp coconut oil
Directions
- Peel & chop the parsnips. Chop the broccoli, onion, and garlic. Saute the garlic and coconut oil in a large soup pot for 1 minute. Add all the vegetables with the broth and spices. Bring to a boil, reduce heat and simmer until the parsnips are almost soft, about 20 min. Add coconut cream and simmer another 10 min to combine the flavors.
- In 3-4 batches, add the soup mixture to a large blender or Vitamix, filling the blender no more than 1/2 full.
- *This is really important, as the hot steam can force the top off the blender if it’s too full.
- Blend the soup until thick and creamy. Serve with your choice of toppings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 302g | |
| Recipe makes 6 servings | |
| Calories 300 | |
| Calories from Fat 115 | 38% |
| Total Fat 13.69g | 17% |
| Saturated Fat 12.4g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 926mg | 39% |
| Potassium 387mg | 11% |
| Total Carbs 42.25g | 11% |
| Dietary Fiber 2.2g | 7% |
| Sugars 35.86g | 24% |
| Protein 4.69g | 8% |
