1 1/2 large parsnips, or 2 small
1 head broccoli
1 medium onion
8 cloves of garlic
32 oz broth
14 oz coconut cream
1/4 tsp celery seed
1/4 tsp ground oregano
1/2 tsp black pepper
1 tsp sea salt
1 tbsp coconut oil

1 1/2 large parsnips, or 2 small 1 head broccoli 1 medium onion 8 cloves of garlic 32 oz broth 14 oz coconut cream 1/4 tsp celery seed 1/4 tsp ground oregano 1/2 tsp black pepper 1 tsp sea salt 1 tbsp coconut oil

Peel & chop the parsnips. Chop the broccoli, onion, and garlic. Saute the garlic and coconut oil in a large soup pot for 1 minute. Add all the vegetables with the broth and spices. Bring to a boil, reduce heat and simmer until the parsnips are almost soft, about 20 min. Add coconut cream and simmer another 10 min to combine the flavors.

In 3-4 batches, add the soup mixture to a large blender or Vitamix, filling the blender no more than 1/2 full.

*This is really important, as the hot steam can force the top off the blender if it’s too full.

Blend the soup until thick and creamy. Serve with your choice of toppings.