23 May Parsnip Zucchini Basil Soup
Posted at 18:55h
Parsnip Zucchini Basil Soup
Peel the parsnips. Chop into large 1 inch pieces.
Heat on medium low with oil in a medium-large pot for 5 minutes. Stir often to prevent the parsnips from sticking to the pot.
Meanwhile, chop the zucchini into 1 inch thick pieces.
Add the zucchini, water, and salt to the pot. Stir.
Increase the heat to high to bring the water to a boil.
Reduce heat to medium-low to bring it to a simmer. Cook until veggies are soft, approximately 25 minutes.
Add the spinach, basil, and mashed potato flakes to the pot. Stir well.
Put the lid on, and turn the heat off. Let sit for 5 minutes.
Transfer the soup to the blender. USE CAUTION!
Blend until smooth. Avoid creating a vacuum seal with the blender lid.
- Add a side of rice crackers or a rice cake.
- Serve with steamed rice.
- Top with herb skillet chicken (ETP recipe).
- Plate with little fried potato pieces on top.
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