Cumin Spiced Parsnip Soup
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Ingredients
- 3 Parsnips, large
- 2 Garlic Cloves
- 2 Potatoes
- 1 Onion
- 1/2 L Water
- 1/2 L Almond Milk
- 2 T Coconut Yogurt
- 1 T Cumin
- 1 T Extra Virgin Olive Oil
- Himalayan Pink Salt and Pepper
Instructions
- Roughly chop the onion and garlic cloves. Place them in a pan with the olive oil and sauté them over a medium heat for 10 minutes until soft.
- While the onion and garlic cook, peel and chop the parsnips and potatoes into small pieces.
- Once the onions are soft, add the the chopped parsnips and potatoes into the pot along with the cumin.
- Add salt and pepper to taste, stir together and cook for another 2 minutes.
- Cover the vegetables with water and bring to a boil. Then reduce the temperature and let simmer for 35-40 minutes until the parsnips and potatoes are soft.
- Drain the water and add the mixture into a blender along with the almond milk and coconut yogurt. Add salt and pepper to taste.
- Blend until smooth and creamy.
- Serve with a sprinkle of toasted pine nuts and chopped coriander.
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