Green Onion & Watercress Soup
Yield:
10 cups
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Ingredients
- 2 large Parsnips, peeled and
- coarsely chopped
- 3 ribs Celery with leaves
- 1 large Yellow onion, peeled
- and coarsely chopped
- 2 cups Butternut squash,
- coarsely chopped
- 4 Tbsp COCONUT OIL
- 2 Tbsp PUMPKIN OIL
- 8 cups Low sodium stock + more
- to thin soup if desired
- 1 bunch Scallions, whites only, coarsely
- chopped, reserve greens
- for garnish
- 1 tsp Each unrefined sea salt
- and black pepper
- 2 tsp Mushroom Base Bouillon
- (Better Than Bouillon
- is the brand I like)
- 1 bunch Fresh WATERCRESS, trimmed
Instructions
1. In large Dutch oven heat coconut oil and turmeric, stirring. Add parsnips, onion, squash, scallions and celery. Cook until soft, about 10 minutes.
2. Season vegetables with salt and pepper. Add stock and bring to a boil.
3. Reduce heat and let simmer 20 minutes or until vegetables are tender.
4. When tender, run vegetable mixture through a Vitamix or high powered blender until silky smooth.
5. Add bouillon and process again.
6. Return to heat and let simmer for another 5 minutes.
7. To serve, place 1⁄2 cup watercress greens in bottom of soup bowl and ladle 1 1⁄2 to 2 cups soup over top.
8. Garnish with chopped scallion greens and a drizzle of pumpkin oil.
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