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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