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Liquid Gold – Coconut, Squash and Parsnip Soup

Liquid Gold - Coconut, Squash and Parsnip Soup

Recipe by Doug DiPasquale, Holistic Nutritionist

This soup has a delicious natural sweetness that is contrasted by the savoury aroma of sage. The coconut milk gives it a pleasing texture as well as providing quick energy from its medium chain fatty acids. Meanwhile , the parsnips and squash provide Vitamin C, calcium and potassium.

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ingredients

1
Acorn or butternut squash, peeled, seeded and cut into large cubes
2
Medium parsnips (unpeeled), chopped
2
Cooking onions, chopped
2
Stalks of celery, chopped
3
Carrots (unpeeled), chopped
4
Cloves of garlic, peeled and halved
6
Leaves of fresh sage, chopped fine
2
can Organic coconut milk
2
Tbsp Organic coconut oil
Unrefined sea salt to taste
Fresh cracked black pepper to taste
Enough filtered water to cover
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directions

Step 1

Heat a 10L pot on the stove top on medium-high heat. Once hot add coconut oil and melt it so that it covers the bottom of the pot.

Step 2

Add onions, carrots (unpeeled and celery, stirring frequently. When vegetables have begun to brown (about 5 minutes), stir in coconut milk. Add garlic, squash, parsnip (unpeeled), sage, salt and pepper.

Step 3

Add enough water so that the vegetables are just covered. Bring to a boil, stirring occasionally.

Step 4

Once boiled, turn the pot down to a simmer (low heat). Allow to simmer for forty minutes or so, stirring and checking the doneness of the squash and parsnip every so often.

Step 5

When squash is soft enough to be easily cut with a spoon remove pot from heat.
Using a hand-blender blend the soup until no chunks remain. The consistency can be adjusted by adding more water if necessary.

Step 6

Add more unrefined sea salt if needed.

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