Deutsch deutsch | Français français | Privacy Policy

Recipe Archives

Parsnip-Coconut Soup


Serves 4

1 large Parsnip (approx 12 oz), peeled, cut in small pieces
1 ¾ cup of vegetable broth
1 can (14 oz) coconut milk
¼ cup orange juice
2 Tbsp coconut flakes, roasted
1 Tbsp orange peel, grated

Cook parsnip in vegetable broth until tender. Puree with blender. Add coconut milk and orange juice, bring to a boil.
Serve in 4 bowls and sprinkle with coconut flakes and orange peel.
Posted by Goldenwood Lodge on 1 Apr 2010 - 12:06