Parsnip Zucchini Soup
Servings Prep Time
3 10minutes
Cook Time
30 – 35minutes
Servings Prep Time
3 10minutes
Cook Time
30 – 35minutes
Ingredients
Instructions
  1. Peel parsnips and potatoes. Chop into large 1-inch pieces.
  2. 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.
  3. Meanwhile, chop the zucchini into 1 inch thick pieces.
  4. Add the zucchini, water, and salt to the pot. Stir.
  5. Increase the heat to high to bring the water to a boil.
  6. Reduce heat to medium-low to bring it to a simmer. Cook until potatoes and parsnips are soft, approximately 25 minutes.
  7. Put the spinach and cilantro in a blender.
  8. Transfer the hot soup to the blender. USE CAUTION!
  9. Blend until smooth. Avoid creating a vacuum seal with the blender lid.
Recipe Notes

Serving Suggestions:

  1. Add a side of rice crackers or a rice cake.
  2. Serve with steamed rice.
  3. Top with herb skillet chicken (ETP recipe).