07 Mar Zucchini Parsnip Parsley Soup
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| Prep Time | 10 minutes |
| Cook Time | 30 - 35 minutes |
| Servings |
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Ingredients
- 2 parsnips medium
- 1 purple topped turnip medium
- 1 zucchini large
- 2 Tbsp extra virgin olive oil
- 1/2 tsp Celtic sea salt
- 1 bunch Swiss chard
- 4 cups water
- 1 1/2 cups fresh parsley leaves
Ingredients
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Instructions
- 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.
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).