Recipe

Parsnip Soffrito Soup Recipe

	Bostonorganics / All my dishes 9 months, 1 week ago 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. Substi... More Prep:10m Cook:30m Servings:6	Bostonorgan
	vegan dogmabox

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Ingredients

1 large onion

1 clove garlic

14.5 oz can stewed tomatoes

4 tbs. virgin palm fruit oil

salt

1 lb. parsnips

2 ea carrots

5 cups water

pepper, freshly ground

Directions

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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