- 6 tablespoons butter or coconut oil
- 1 large onion, chopped
- 5 pounds parsnips, peeled and chopped in 1” sections
- 10 cups vegetable stock
- juice of one lemon
- sea salt
- (oil, pumpkin seeds, and minced parsley for garnish)
In a 8 quart pot or skillet, melt the butter or heat oil. Cook the onion over mediumlow heat until translucent and softened, about 10 minutes. Add the parsnips to the onions and season with salt and pepper. Cover and cook about 10 minutes. Add 4 cups of the stock and cover. Bring to a gentle simmer, reducing the heat and cook, covered, for 15 minutes. Add the remaining stock and continue simmering until the parsnips tender, about 10-12 minutes more.
Puree the soup with a blender.
At this point, the puree can be stored until ready to serve and can be made up to 5 days prior to serving. Just before serving, reheat and add in fresh squeezed lemon juice and serve with a swirl of oil (almond, avocado, or pistachio are terrific!) top with roasted pumpkin seeds and or chopped parsley.
Photo courtesy Stacy Spensley