07 Mar Zucchini Parsnip Parsley Soup
Posted at 20:24h
Zucchini Parsnip Parsley Soup
30 - 35 minutes
Peel parsnips and turnips. Chop into ½ inch thick pieces. Put the vegetables in a medium-large pot.
Cut the zucchini into ½ inch thick rounds. Add it to the pot.
Add the oil and salt to the pot.
Heat on medium high for 5 minutes. Stir often to prevent the vegetables from sticking to the pot.
Meanwhile, remove the ribs from the chard. Coarsely chop the chard leaves.
Add the chard and water to the pot.
Increase the heat to high to bring the water to a boil.
Reduce heat to medium and cover the pot with a lid. Cook until turnips and parsnips are soft, approximately 25 minutes.
Put the parsley 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).
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