Thick and Creamy Garlic and Parsnip Soup
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.
- Preparing Time: 30 minutes
- Total Time: 40 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon black pepper
- 1 teaspoon sea salt
- 1 tablespoon coconut oil
- 1/4 teaspoon celery seed
- 1 medium onion
- 1 head broccoli
- 1/4 teaspoon ground oregano
- 8 cloves of garlic
- 1 1/2 large parsnips, or 2 small
- 32 oz broth
- 14 oz coconut cream
- Carbohydrate 88.1920052233732 g
- Cholesterol 0 mg
- Fat 155.967224455228 g
- Fiber 27.1326527526126 g
- Protein 36.9690949091242 g
- Saturated Fat 134.661939046532 g
- Serving Size 1 1 Serving (2065g)
- Sodium 4809.51946663192 mg
- Sugar 61.0593524707606 g
- Trans Fat 10.9239720679934 g
- Calories 1753 calories
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.
