Parsnip Soffrito Soup
From bostonorganics 16 years ago
- 30 minutes to make
- Serves 6
Palm Fruit Oil is extracted from the flesh of the fruit of the oil palm and is completely different in its composition and properties from palm kernel oil. It lends a lovely red color to sauteed vegetables and it is excellent as a soup base. Read more Substitute olive oil if you don't have palm oil. This recipe uses two ingredients from the Dogma Box: Carrots and Parsnips See less
Ingredients
- 1 large onion shopping list
- 1 clove garlic shopping list
- 14.5 oz can stewed tomatoes shopping list
- 4 tbs. virgin palm fruit oil shopping list
- salt shopping list
- 1 lb. parsnips shopping list
- 2 ea carrots shopping list
- 5 cups water shopping list
- pepper, freshly ground shopping list
How to make it
- Strain tomatoes, reserving the juices. Finely chop onion and garlic. Dice the tomatoes. Heat oil and gently cook onion until wilted but not browned, approximately 5 minutes. Add garlic and tomatoes, sprinkle with salt, uncover and cook until the liquid has evaporated and the mixture has thickened, 15-20 minutes. (This is the soffrito.)
- While the soffrito is cooking, peel and cut parsnips and carrots into 1/4-inch slices. Heat water and reserved tomato juices in a 3-4 quart saucepan. Add parsnips, and carrots and bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, approximately 10 minutes. As soon as the soffrito is done, add to the soup. Season to taste.
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- windy1950 Flint, MI
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Reviewed by 1 people-
Another winner!! Thanks for posting this. ^5
windy1950
in Flint loved it
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