28 Feb Parsnip Zucchini Soup
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| Prep Time | 10 minutes |
| Cook Time | 30 - 35 minutes |
| Servings |
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Ingredients
- 4 russet potatoes medium
- 1 leek dark green tops only
- 1 Tbsp ghee
- 1 zucchini
- 3 1/2 cups water
- 1/2 tsp Celtic sea salt
- 1 cup spinach
- 1 tsp dried cilantro
Ingredients
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Instructions
- 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.
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).