Creamy Oxblood Soup (Parsnip And Beet) Recipe

Name: Creamy Oxblood Soup (Parsnip And Beet)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans (13 Oz. Size) Coconut Milk; 6 Tablespoons Butter; 3 whole Medium Sized Beet Root, Remove And Retain Greens, Scrub And Slice Beets Uniformly; 3 whole Medium To Large Parsnips, Scrubbed And Sliced Into Uniform Rounds; 1/2 cups Half-and-half; 1-1/2 cup To 2 Cups Chicken Or Vegetable Stock; 1/4 teaspoons Garlic, Minced; 1/4 teaspoons Fresh Ginger, Grated; 1/2 teaspoons To 3/4 Teaspoon Curry Powder; 1 teaspoon Salt; 1/2 teaspoons Black Pepper; 1/4 teaspoons Cayenne Pepper; 1/4 teaspoons Chinese 5 Spice; 1 Tablespoon Sour Cream As Garnish, Optional

Servings: persons

2 cans (13 Oz. Size) Coconut Milk
6 Tablespoons Butter
3 whole Medium Sized Beet Root, Remove And Retain Greens, Scrub And Slice Beets Uniformly
3 whole Medium To Large Parsnips, Scrubbed And Sliced Into Uniform Rounds
1/2 cups Half-and-half
1-1/2 cup To 2 Cups Chicken Or Vegetable Stock
1/4 teaspoons Garlic, Minced
1/4 teaspoons Fresh Ginger, Grated
1/2 teaspoons To 3/4 Teaspoon Curry Powder
1 teaspoon Salt
1/2 teaspoons Black Pepper
1/4 teaspoons Cayenne Pepper
1/4 teaspoons Chinese 5 Spice
1 Tablespoon Sour Cream As Garnish, Optional

1
In the bottom of a microwave steamer basket add 1/4 cup coconut milk and 2 tablespoons butter. Place cut vegetables along with beet greens in the basket, put the lid on and steam for 5 minutes or until tender when pierced with a fork. If the vegetables don't fit leaving plenty of room for the steam to surround them, steam in batches.
2
Once tender, discard the greens. Add parsnips and beets to a large stock pot along with all the other ingredients (including remaining coconut milk and butter, excluding the sour cream which is garnish) and bring to a very low simmer.
3
When contents of the pot are warmed through, blend using an immersion blender or transfer to an upright blender and process until smooth.
4
Taste and season with salt and pepper if needed.
5
If it's too thick it can be thinned by adding additional stock or half-and-half.
6
Serve immediately with a dollop of sour cream if desired.

322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cans (13 Oz. Size) Coconut Milk, 6 Tablespoons Butter, 3 whole Medium Sized Beet Root, Remove And Retain Greens, Scrub And Slice Beets Uniformly, 3 whole Medium To Large Parsnips, Scrubbed And Sliced Into Uniform Rounds, and more.

Yes, Creamy Oxblood Soup (Parsnip And Beet) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Oxblood Soup (Parsnip And Beet)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions