Thick & Creamy Garlic & Parsnip Soup
I ate a raw clove just the other night. Am I turning into a witch doctor? Possibly. But also, you know, candida. In the meantime, I thought some garlic soup could be healing. This soup is thick and very filling. Top it with something fun. Cheese. Avocado. Fresh tomato. Organic non-GMO corn chips. Whatever makes you happy.
Yield
6 servingsPrep
10 minCook
30 minReady
40 minIngredients
1 1/2 large parsnips, or 2 small
1 head broccoli
1 medium onion
8 cloves of garlic
32 oz broth
14 oz coconut cream
1/4 tsp celery seed
1/4 tsp ground oregano
1/2 tsp black pepper
1 tsp sea salt
1 tbsp coconut oil
Ingredients
1 1/2 large parsnips, or 2 small
1 head broccoli
1 medium onion
8 cloves of garlic
32 oz broth
14 oz coconut cream
1/4 tsp celery seed
1/4 tsp ground oregano
1/2 tsp black pepper
1 tsp sea salt
1 tbsp coconut oil
Directions
Peel & chop the parsnips. Chop the broccoli, onion, and garlic. Saute the garlic and coconut oil in a large soup pot for 1 minute. Add all the vegetables with the broth and spices. Bring to a boil, reduce heat and simmer until the parsnips are almost soft, about 20 min. Add coconut cream and simmer another 10 min to combine the flavors.
In 3-4 batches, add the soup mixture to a large blender or Vitamix, filling the blender no more than 1/2 full.
*This is really important, as the hot steam can force the top off the blender if it’s too full.
Blend the soup until thick and creamy. Serve with your choice of toppings.
