Creamy Parsnip Chowder

In winter, a creamy chowder is my comfort food! Soups are easy to make and will really stand out when you make them yourself, from scratch.

If you own a (Vitamix®) blender, it is very easy to accomplish a wonderful creaminess without the use of a single drop of dairy! 

(serves 4 to 6)

•4 tbsp of coconut oil
•1 large (sweet) onion, peeled and chopped
•250 g of carrots, peeled and chopped
•500 g of parsnips, peeled and chopped
•a dice-size piece of ginger, peeled and chopped
•1 level tsp of grated orange grind
•750 ml of vegetable stock
•freshly ground fresh pepper
•fresh coriander to garnish

What you do
•melt the coconut in a large saucepan over low heat
•add the chopped onion and stir until soft
•add carrot, parsnip and stir for approx. 5 minutes (unit the vegetables have soften a little)
•now add the ginger, the orange rind and stock
•bring everything to a boil, add the pepper and then reduce the heat
•simmer for 45 minutes
•remove from the heat and after letting it cool down for 15 minutes, transfer the soup to your blender and whizz until very smooth
•rinse your original sauce pan and return the soup to the pan
•reheat the soup if necessary over a very low heat
•ladle the soup into soup bowls
•garnish your parsnip soup with a sprig of coriander

Serve with homemade crackers!