Parsnip, Carrot and Potato Soup
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g parsnip (s)
- 600 g carrot (s)
- 1 kg potato (s)
- 1 cup sour cream
- 0.5 can ½ coconut milk
- 2 teaspoon garam masala
- salt and pepper
- 5 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Cook the carrots, potatoes, and parsnips until tender (I steamed them). Then puree with a little cooking water, depending on your taste. Stir in the beaker of sour cream and coconut milk, season, bring to the boil and serve.
- As a toddler porridge for children from 7 months, cook and puree the vegetables as above. Just don`t season and leave out sour cream and coconut milk. Then puree the desired amount with 500 g cooked organic beef.
- The rest can then be served as a cream soup for the rest of the family. For me, the amount of frozen portions was enough for 2 weeks.
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