Sweet Potato & Parsnip Soup

So, this year for Easter we did our usual roast Lamb dinner, although this year I decided to do a 3 course meal. The first course was this and it was delicious, you should try it!

  • 1 tbsp Margarine
  • 1 large Onion, chopped
  • 2 Parsnips, peeled and sliced
  • 1 Sweet Potato, peeled & cut into chunks
  • 3/4 tsp Ground Nutmeg
  • 1/4 tsp Salt
  • 4 cups Chicken Broth (check gluten-free if needed)
  • 1 cup Coconut Milk
  • 1 tbsp Brown Sugar
  • Salt & Pepper to taste

In a large saucepan, melt margarine over medium heat. Add onion & saute until softened, about 5 minutes

Stir in parsnips & sweet potatoes; saute for 2 minutes more. Season with nutmeg and salt, stir in broth & bring to a boil. Reduce heat to low & simmer gently, partially covered, for 30 minutes or until vegetables are tender

In a blender, puree soup until smooth. Return to pan, stir in coconut milk & heat to serving temperature. Do not allow to boil. Stir in sugar & season

Sweet Potato & Parsnip soup


About intheiversonkitchen

My husband, James & I have been married since 2007 & have 4 little ones, Rhys, Anwyn, Llewelyn & Aled. I love to cook & love to try new dishes, so decided to share with the world what happens in my kitchen & in other areas of my home. I hope you enjoy! Please feel free to make comments or suggestions, I welcome them all!
This entry was posted in Freezer Meals, Gluten-Free, Main Dishes, Snacks, Soups and tagged , , , , , , , . Bookmark the permalink.

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