Parsnip Kale Soup with Blue Cheese Option
Double and freezer friendly!
Servings: 2
Calories: 274kcal
Ingredients
- 1/2 cup onion chopped
- 2 parsnip cubed
- 1 potato small, cubed
- 4 cups kale roughly chopped (keep some as a topping)
- 2-3 cups vegetable stock
- sea salt to taste
- black pepper to taste
Instructions
- Optional: With a vegetable peeler, make a few ribbons from the parsnip before cutting them for the soup. Break them up a little and fry in coconut oil as a soup topping.
- Heat a little coconut/olive oil in a medium pot. Sauté the onion for 5 minutes until soft. Add the parsnips and potato and stir together.
- Add the stock and simmer for 20 minutes. Add the chopped kale and cook for another 10 minutes or until soft.
- Transfer the soup to a blender and process until smooth texture. Season with salt and black pepper to taste.
- Top with fried parsnip and shredded kale (optional).
Notes
- For non-vegans: delicious with the addition of a little piece of blue cheese.
- Serve with a slice of (toasted) bread of your choice.