Zucchini Parsnip Parsley Soup
Course
Main Dish
,
Side Dish
,
Snack
,
Soup
Diet
Anti-candida
,
Dairy Free
,
Eggless
,
Gluten Free
,
Lactose Free
,
Low FODMAP
,
Nightshade Free
,
Nut Free
,
Paleo
,
Rice Free
,
Soy Free
,
Sugar Free
,
Vegan
,
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
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
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).