Parsnip Zucchini Soup
Course
Main Dish
,
Side Dish
,
Snack
,
Soup
Diet
Eggless
,
Gluten Free
,
Lactose Free
,
Low FODMAP
,
Nut Free
,
Rice Free
,
Soy Free
,
Sugar Free
,
Vegetarian
Cook Method
Stove Top
Prep and Cook Time
45 Minutes Total
,
Quick Cook
,
Quick Prep
Servings
Prep Time
3
10
minutes
Cook Time
30 – 35
minutes
Servings
Prep Time
3
10
minutes
Cook Time
30 – 35
minutes
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
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).