Recette

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 - 12:10 • » view archived recipes

Parsnip-Coconut Soup