in Soup Recipes

Parsnip, carrot and potato soup

updated

Spread the love

Ingredients for 6 servings:

  • 500 g parsnip(s)
  • 600 g carrot(s)
  • 1 kg potatoes
  • 1 cup sour cream
  • ½ can coconut milk
  • 2 tsp garam masala
  • salt and pepper
  • 5 tbsp oil

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

I cooked them as an extension to the toddler porridge cooking activity

Cook the carrots, potatoes, and parsnips until tender (I steamed them). Then puree them with a little of the cooking water, if desired. Stir in the cup of sour cream and coconut milk, season, bring to a boil, and serve. To make a toddler puree for children 7 months and older, cook and puree the vegetables as above. Just don’t season yet, and omit the sour cream and coconut milk. Then puree the desired amount with 500g of cooked organic beef. The remainder can then be served as a cream soup for the rest of the family. I made enough frozen portions to last for two weeks.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Light, quick couscous pan

Carrot spaghetti