28 Feb Parsnip Zucchini Soup
Posted at 17:36h
Parsnip Zucchini Soup
30 - 35 minutes
Peel parsnips and potatoes. Chop into large 1-inch pieces.
Heat on medium low with ghee in a medium-large pot for 3 – 5 minutes. Stir often to prevent the vegetables 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 potatoes and parsnips are soft, approximately 25 minutes.
Put the spinach and cilantro in a blender.
Transfer the hot 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).
error: Eats Treats and Parsnips, Inc. owned content