Parsnip Zucchini Basil Soup
Diet
Dairy Free
,
Eggless
,
Gluten Free
,
Lactose Free
,
Low FODMAP
,
Nut Free
,
Rice Free
,
Soy Free
,
Sugar Free
,
Vegan
,
Vegetarian
Cook Method
Stove Top
Prep and Cook Time
45 Minutes Total
,
Quick Cook
,
Quick Prep
Servings
Prep Time
4
10
minutes
Cook Time
35
minutes
Servings
Prep Time
4
10
minutes
Cook Time
35
minutes
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
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.