Is there anything more comforting than warm soup on a cold day?! Here’s a gluten-free, dairy-free soup that will not only warm you, but leave you deeply nourished!
Parsnips are, sadly, under-consumed. Although sweet, they are low glycemic thanks to their fibre content, so they are diabetic friendly. Curry powder is a blend of up to 20 different herbs and spices – but anti-inflammatory turmeric is behind it’s characteristic golden colour. Coconut oil and milk contain three principle fats (medium chained fatty acids, otherwise known as MCT’s): caprylic acid, capric acid and lauric acid. These three fatty acids have been shown to be anti-microbial, so great for balancing your gut flora. MCTs are easily used by your brain and body for energy and they have been linked to greater weight loss (1). Enjoy!
2 tbsp extra virgin coconut oil
2-3 cloves of garlic
1 yellow onion, chopped
1-1.5 bags of parsnips (about 4 cups chopped)
2 medium size ripe pears, peeled and chopped
1.5 – 2 teaspoons curry powder
4 – 5 cups organic vegetable or chicken stock (ideally, homemade chicken bone broth)
1 bay leaf
3/4 cup canned, full fat coconut milk
sea salt and pepper, to taste
Melt coconut oil on medium heat in a large saucepan. Sauté onion and garlic for a few minutes.
Add parsnips, pears, and curry powder. Sauté for a few minutes.
Add stock and bay leaf. Simmer for 30 minutes or until the parsnip is soft.
Remove bay leaf, add coconut milk and puree in a blender until smooth.*Use caution when blending hot liquids – do not fill blender more than 1/2 full.
Return to pot and season to taste with sea salt and pepper.
Serve and enjoy!
(adapted from “Live the Smart Way TM Cookbook”, by Gluten-free Chef Kathy Smart. www.livethesmartway.com)