Smooth parsnip soup with coconut milk
Parsnips and potatoes blended with coconut milk.
Active time20 min
Cooking25 min
Total40 min
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Ingredients
- 800 g parsnips
- 200 g potatoes
- 900 ml water
- 200 ml coconut milk
- ≈ ¼ tsp ground nutmeg
Preparation
Peel the parsnips and potatoes, rinse them, then cut into small pieces.
800 g parsnips200 g potatoes- vegetable peeler
- knife
Put the vegetables in a saucepan with the 900 ml of water. Bring to a simmer and cook for 25 minutes, until tender.
900 ml water- saucepan
- spoon
Add the coconut milk and nutmeg, blend until smooth, then reheat for 1 minute before serving.
200 ml coconut milk≈ ¼ tsp ground nutmeg- hand blender
- saucepan
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration