Recipe

Vegan & Gluten Free Parsnip Soup

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Vegan & Gluten free Parsnip Soup

I’ve been focusing a lot on grounding myself and have been intentionally eating more root vegetables. This soup is super creamy and one of my favorite fall recipes! Recipe below!

– 2 large parsnips
– 2 garlic cloves
– 1/2 cup sweet onion
– 4 cups of vegetable stock (make your own if you can!)
– 1 cup of coconut milk
– 1 tsp sea salt
– 1 pinch of pepper
– 1 tsp fresh thyme
– 1 tsp fresh rosemary
– 2 fresh sage leaves
– Hazelnuts to garnish (optional)

1. Peel parsnips and chop into pieces, peel garlic cloves, and chop onion. Transfer to large pot. Fill pot with vegetable stock and cover with lid. Set stove on high unit it starts to boil and then reduce heat to medium for approximately 15 minutes or until parsnips are soft.
2. With an immersion blender (or regular blender if you don’t have one) blend parsnips and vegetable stock. Add remainder of ingredients and blend.
3. Toast hazelnuts in a small pan and garnish the soup with them.

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