Open Chestnut and Parsnip Soup  image

Recipe

Posted On: 16 November, 2018

Open Chestnut and Parsnip Soup


Ingredients, Serves 4 
 
1 tbsp Vita Coco coconut oil 
1 white onion, chopped 
1 large leek, chopped 
4 garlic cloves, minced 
6 parsnips, peeled & chopped 
200g chestnuts, cooked 
500ml Vita Coco coconut milk 
500ml Vegetable stock 
Salt and pepper, to taste 
 
Serving Suggestions 
 
Dairy-free cream 
Fresh thyme 
Cranberries 
Roasted chestnuts

Instructions 
 
Heat the coconut oil in a large pan. Add in the onion, leek and garlic and fry for 5 minutes until tender. 
 
Add the chopped parsnips and chestnuts into the pan along with the coconut milk and vegetable stock. Bring to the boil then reduce the heat and allow to simmer for 30 minutes, until the parsnip is cooked through. 
 
Remove the soup from the heat and leave to cool slightly, then blend using a hand blender. If you want to use a food processor or regular blender, leave the soup to cool completely before blending. 
 
Season to taste, and then serve with toppings of choice.


Lunch, Dinner, Coconut Milk Alternative, Coconut Oil

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