It’s thick. It’s creamy. It’s vegan. It’s warming SOUP. And, it contains lemongrass, lime, coconut, and parsnips.
Are you drooling yet?
Vegan Parsnip Lime Lemongrass Coconut Soup
4 Tbs. vegan butter (or olive oil)
2 medium shallots, diced
sea salt
4 large parsnips, peeled and chopped
1 large stalk lemongrass, diced
4 cups vegetable broth
2 cups coconut milk
juice and zest of 1 fresh lime
cilantro, for garnish
In a large pot, melt the vegan butter over low heat.
Add the shallots and sauté until golden brown.
After a minute or two, add the parsnips and lemongrass and cook until somewhat soft, stirring fairly often and seasoning thoroughly with salt.
Add the broth and bring to a boil.
Reduce to a simmer and cover, cooking for about 20 minutes.
Remove from heat and purée with an immersion blender or blend in batches, until smooth.
Stir in the coconut milk and lime juice and zest.
Return to low heat and simmer 5-10 minutes more.
Serve garnished with fresh cilantro.
