Soupe de Panais

Ingredients

• 1 pound parsnips
• 1 medium onion
• 4 cups vegetable broth
• 1 cup coconut cream
• 1 teaspoon cumin
• 2 tablespoons butter
• 2 cloves garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley
• 1 tablespoon lemon juice

Instructions

1. 1

   Peel and chop the parsnips into small cubes (about 1-inch pieces). Set aside.

2. 2

   Dice the onion and mince the garlic cloves.

3. 3

   In a large pot, melt the butter over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

4. 4

   Add the minced garlic and cumin to the pot. Sauté for an additional 1-2 minutes until fragrant.

5. 5

   Add the chopped parsnips to the pot and stir to combine. Cook for another 5 minutes, stirring occasionally.

6. 6

   Pour in the vegetable broth, and season with salt and black pepper. Bring the mixture to a boil.

7. 7

   Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the parsnips are tender.

8. 8

   Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender.

9. 9

   Stir in the coconut cream and lemon juice, mixing well. Adjust seasoning if necessary.

10. 10

    Serve hot, garnished with fresh parsley.