by Jenny Brizzi, Wellness Buyer
Ingredients
2 tbsp virgin Coconut Oil
1⁄2 cup Onion, chopped
1 tsp Garlic, finely chopped
1 tsp Ginger, finely minced
11⁄2 lbs Parsnips, peeled and diced
2 large Pears, peeled, cored, and diced
1⁄2 tsp dried Thyme
1⁄2 tsp Salt
1/8 tsp freshly ground Pepper
4 cups Vegetable Broth
11⁄2 cups unsweetened Almond Milk
2 tbsp fresh Lemon Juice
1/8 tsp Nutmeg
1 tbsp fresh Parsley, chopped
Directions
Heat coconut oil over medium heat in saucepan. Add onion, garlic, and ginger and cook, stirring often, until softened, about ten minutes. Add parsnip, pear, thyme, salt, and pepper and toss to mix. Add broth and bring to a quick boil, lower to a simmer and then simmer until parsnip and pear pieces are tender, about 15 to 20 minutes.
Mash some of them, or remove and puree half of soup and return to pot. Stir in almond milk, lemon juice, nutmeg, and parsley. Heat just until warm and serve.