Parsnip pumpkin soup

4 servings Prep: 15 mins By Food24
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Ingredients (6)

150 g parsnips
350 g pumpkin — roasted
75 g red onion
750 ml stock — vegetable
300 ml coconut cream
salt and freshly ground black pepper — to taste
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Place all the
soup ingredients in a pot on the stove and then let it simmer on medium for
30-40 mins until all the ingredients are soft and cooked through.


Leave to cool and then blend until smooth.


Serve with sourdough pesto granola and extra coconut cream. 


Recipe shared
with permission from Mariza – Life in the South blog.
 Dishes that are a mixture of cultural influences and that
have been tweaked especially for the Chef at home.

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