- 2 white onions chopped
- 2 1/2 cups chopped parsnips
- 2 1/2 cups chopped carrots
- 3 cups chopped rutabaga
- 2 tbsp extra virgin olive oil
- 1 tsp cumin
- 1 tsp turmeric
- 1/4 cup filtered water
- 2 finely chopped garlic cloves
- 4-6 cups vegetable or chicken stock
- 1 bay leaf
- 1 tsp sea salt
- 1 can full-fat coconut milk
- for garnish chopped parsley
- for garnish pumpkin seeds
- Wash and peel the root veggies.
- In a large soup pot, heat olive oil. Add chopped onions and stir occasionally for 5 minutes. Add the cumin and turmeric and stir for a minute.
- Add the parsnips, carrots, and rutabaga to the soup pot. Stir and then add the water and saute for 5 more minutes.
- Next, add the garlic and veggie stock. Start with 4 cups and add extra only if you want a thinner consistency.
- Add the bay leaf and sea salt. Cook on low for 10-15 minutes or until veggies are starting to get tender.
- Finally, remove from heat and add full can of coconut milk. Stir until combined. Enjoy right away with some fresh parsley and pumpkin seeds!
- Store in the fridge for up to 5 days or in the freezer for up to 3 months.
Serves 6 to 8
This soup freezes well. I like to use recycled mason jars for the extras. Just make sure you leave about 1.5 inch space at the top of the jar for the soup to expand when it freezes, otherwise the jar will crack when you freeze it.
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