Creamy Vegan Zucchini & Parsnip Soup Recipe: Fall Comfort Food
Equipment
- 1 cooking pot
- 1 immersion blender
Ingredients
- 4 tbsp olive oil (extra for garnish)
- 1 red onion (chopped)
- 2 cloves garlic (minced)
- 1 tsp coriander seeds
- 1 inch-piece ginger (grated)
- 2 zucchinis (diced)
- 2 parsnips (peeled and diced)
- 4 cups vegetable broth
- 1 tbsp sea salt
- 1 tsp black pepper
- 400 ml coconut milk (1 can, full fat)
- Fresh coriander
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent in about 5 minutes.
- Add the minced garlic, grated ginger, and coriander seeds. Cook for another 1-2 minutes until fragrant.
- Stir in the diced zucchinis and parsnips, and cook for about 5 minutes, allowing them to soften slightly.
- Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for about 20-25 minutes, or until the vegetables are tender.
- Use an immersion blender or a regular blender to puree the soup until it's smooth and creamy. If using a regular blender, be sure to cool the soup slightly and blend it in batches.
- Return the blended soup to the pot. Stir in the coconut milk for a creamy and tropical twist. Season with salt and pepper to taste
- Heat the soup over low heat until it's hot and ready to serve.
- Ladle the zucchini and parsnip soup into bowls, drizzle olive oil, and garnish with fresh coriander for extra flavor.
Nutrition
Calories: 417.1kcalCarbohydrates: 26.6gProtein: 4.6gFat: 35.3gSaturated Fat: 20.2gPolyunsaturated Fat: 1.9gMonounsaturated Fat: 11.4gSodium: 2792.5mgPotassium: 817.4mgFiber: 5.6gSugar: 9.5gVitamin A: 728.4IUVitamin C: 34.3mgCalcium: 76.9mgIron: 4.3mg
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