If you're trying to cut back on white starches like white potatoes, this is a great alternative to mashed potatoes. The carrots and parsnips complement each other quite well -- the carrots add some sweetness and the parsnips give it a little spice.
For some reason I found myself making soup at 11:00 o'clock last night. I'm sure that isn't the ideal soup-making time, but it turned out nicely regardless.
This soup is full of nutrient and fiber-rich vegetables and the chickpeas give it some added protein. Enjoy for a healthy, natural lunch or a hearty, warming supper.
Of course you can make this using conventional vegetables rather than organic as well. :)
This recipe should make enough soup for at least 4-6 generous bowls.
You could also use olive oil or butter or ghee in place of the coconut oil. It does add a slight coconut-y flavor... but the benefits of the coconut oil as a medium chain triglyceride are worth it.
Easy peeezy. :) My mother always told me you really can't mess up soup. I've come close before, but this time I was on my A-game (even at 11:00 pm!).