Parsnip and Turmeric Soup

Parsnip has a distinct sweet taste that will be soothing to your palate. The touch of fresh turmeric adds color and wonderful anti-inflammatory properties.

Serves: 6Hands-on: 10 minutesTotal: 1 hour 25 minutesDifficulty: Medium

Serves: 6

Ingredients

  • 3 Tbsp. coconut oil
  • 1 large white onion, peeled and chopped
  • 3 large stalks celery, chopped
  • 1 clove garlic, peeled and chopped
  • 1 tsp. kosher salt
  • 1 tsp. ground white pepper
  • 10 cups gluten-free chicken stock
  • 1 bay leaf
  • 2 pieces fresh turmeric root (3" each), diced
  • 3½ lbs. parsnips, peeled and diced
  • ½ cup light coconut milk
  • 2 Tbsp. chopped chives

Directions

  • In a large stock pot over medium heat, melt the coconut oil. Add the onion, celery, and garlic. Season with salt and pepper. Cook until translucent, about 5 minutes. Add the chicken stock, bay leaf, turmeric root, and parsnips. Bring to a boil, then immediately reduce the heat and simmer for 1 hour or until the parsnips are soft.
  • Remove from heat and let cool for 10 minutes. Remove the bay leaf.
  • Transfer to a blender and blend in batches until smooth. Return to the pot and cook over medium heat. Add the coconut milk. Garnish with chives and serve warm.

Recipe Information

Serves: 6

Ingredients

  • 3 Tbsp. coconut oil
  • 1 large white onion, peeled and chopped
  • 3 large stalks celery, chopped
  • 1 clove garlic, peeled and chopped
  • 1 tsp. kosher salt
  • 1 tsp. ground white pepper
  • 10 cups gluten-free chicken stock
  • 1 bay leaf
  • 2 pieces fresh turmeric root (3" each), diced
  • 3½ lbs. parsnips, peeled and diced
  • ½ cup light coconut milk
  • 2 Tbsp. chopped chives

Directions

  • In a large stock pot over medium heat, melt the coconut oil. Add the onion, celery, and garlic. Season with salt and pepper. Cook until translucent, about 5 minutes. Add the chicken stock, bay leaf, turmeric root, and parsnips. Bring to a boil, then immediately reduce the heat and simmer for 1 hour or until the parsnips are soft.
  • Remove from heat and let cool for 10 minutes. Remove the bay leaf.
  • Transfer to a blender and blend in batches until smooth. Return to the pot and cook over medium heat. Add the coconut milk. Garnish with chives and serve warm.

Nutrition Information

Nutrition Information
Amount per serving
Calories310
Total Fat9g
Saturated Fat7g
Cholesterol0mg
Sodium1120mg
Total Carbohydrate51g
Dietary Fiber10g
Sugars14g
Protein12g