23 May Parsnip Zucchini Basil Soup
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| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
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Ingredients
- 4 medium parsnips
- 1 large zucchini
- 2 Tbsp extra virgin olive oil
- 4 cups water
- 1 1/4 tsp Celtic sea salt
- 2 cups fresh spinach
- 1 cup fresh basil
- 2/3 cup mashed potato flakes
Ingredients
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Instructions
- 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.
Recipe Notes
Serving Suggestions:
- 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.