On my quest to use as wide a variety of vegetables and fruits as possible in my foods, my path led last week to the Parsnip. This oft ignored cousin to the carrot is an eatable root that has a deliciously sweet, earthy flavor. I hope you give this wonderful soup a try and venture to meet an unexpected new friend in the produce department.
Ingredients:
1 Parsnip, cleaned and peeled
1 large Russet Potatoes, cleaned and peeled
4 tablespoons real butter
1 1/2 cups of Coconut Milk
1 1/2 cups of water
1 clove of garlic
1 /2 ground thyme
1 teaspoon of dried Parsley
1 1/2 teaspoons of Kosher Salt
1/2 teaspoon of ground black pepper
Directions:
Clean and peel the parsnip and potatoes, and then chop them into large 2-inch sections. Roast them on a baking pan (no oil needed) at 450 degrees F until they are fork tender. This takes about 20 mins, but it can depend on the thickness of the pieces you've cut. Check them every 10 mins just to be sure.
Once they are finished in the oven, put them immediately into a large mixing bowl. You'll be tempted to slice off any areas where they've become golden in the oven. Please don't. This coloring adds to the deep flavor of the soup. Pour 1/2 cup of coconut milk and the 4 tablespoons of butter into the mixing bowl and beat with an electric mixer for about 5 mins. They will come close to mashed potato texture, but be a little too dry to serve the way they are. This is perfect.
Next, in a large pot over medium heat, pour in the remaining coconut milk, the water, and all spices. Allow this to heat up as you slowly mix in the potato-parsnip mixture from the bowl. Adding a scoop of potatoes at a time, whisk them into the soup base until all the potatoes have smoothly mingled with the base. Simmer for ten minutes, adding additional seasoning to your liking.
Serve this hearty soup with a whole-grain bread, or a field green salad.
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