Go Back
–+ servings
Print Recipe

Broccoli and Parsnip Soup

Perdect lunch for a cold winter day.
Prep Time5 minutes
Cook Time25 minutes
Course: Soup
Cuisine: Paleo
Servings: 4 people

Equipment

  • Large saucepan, stick blender, frypan

Ingredients

  • 1 medium White Onion chopped
  • 3 medium Parsnips peeled and chopped
  • 1 medium Parsnips thinly sliced lenghtwise.
  • 400 grams Broccoli cut into florets
  • 3 cloves Garlic crushed
  • 45 ml Cold Pressed Olive Oil Extra Virgin
  • 900 ml Vegetable Stock
  • Black Pepper to taste

Instructions

  • Heat 30 ml of the oil in a large saucepan over medium heat and sweat the onion for 2 - 3 minutes.
  • Add the parsnips, broccoli and garlic to the pan and stir.
  • Cover with the stock and simmer for 25 minutes or until the parsnips are tender. Remove from the heat.
  • Using a stick blender, blend the vegetables until smooth.
  • Heat the remaining oil in a frypan and fry the parsnip (cut into lengthwise shavings, until they become crisp and golden.
  • Season the soup with black pepper and make sure still warm before serving.
  • Garnish each serving with the crisp parsnip strips.