Creamy Parsnip and Cauliflower Soup with Coconut and Curry

Ingredients

• Olive oil (2 tablespoons)
• Onion (1 large, chopped)
• Garlic (3 cloves, minced)
• Parsnips (3 medium, peeled and chopped)
• Cauliflower (1 head, chopped)
• Vegetable broth (4 cups)
• Coconut milk (1 can (13.5 oz))
• Curry powder (2 teaspoons)
• Salt (to taste)
• Pepper (to taste)
• Fresh parsley (for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion becomes translucent.
3. Stir in the chopped parsnips and cauliflower, ensuring they are well-coated with the oil, onion, and garlic mixture.
4. Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
5. Using an immersion blender or carefully transferring the mixture to a regular blender, puree the soup until it reaches a smooth and creamy consistency.
6. Return the soup to the pot (if using a regular blender) and stir in the coconut milk and curry powder. Season with salt and pepper to taste.
7. Simmer for an additional 5 minutes to allow the flavors to meld together.
8. Serve hot, garnished with fresh parsley for a pop of color and flavor.