Zucchini Parsnip Soup
I love this soup because it reminds me of the classic comforting broccoli cheese soup, without the broccoli. And cheese. Well that doesn't really make much sense now, does it? However, it has that same creamy consistency from the sweet potato and slight sweetness from the parsnip that make it taste so similar. Plus, the zucchini adds a similar texture and color as broccoli. I love making these simple soups and having on hand because they're incredibly nourishing and gut healing due to the bone broth. I suggest checking out a couple of my other favorite soups like my Beet Fennel Parsnip or my Rutabaga Leek, which is my take on the classic potato leek soup. Enjoy!
PS: Need help making bone broth? Make sure to check out my YouTube page where I break down the process in my two-part series, first talking about how to pick the right kind of bones for the broth and second, talking about how to make the broth. If you like the videos, don't forget to subscribe to my channel and give them a thumbs up! As always, you can leave questions in the comments below :)
- 5 small/medium zucchini, chopped
- 1 large sweet potato, chopped
- 1 large parsnip, chopped
- 1 yellow onion, diced
- 3TBS bacon grease (or butter/ghee, but the bacon grease adds nice flavor)
- 2TSP Himalayan Sea Salt
- 1/2 TSP Black Pepper
- 6 Cups Beef Bone Broth made with 5280Meat Bones
- Fennel and olive oil for garnish
- Heat bacon grease in dutch oven. Once melted, add veggies and seasoning, mix well.
- Saute until veggies begin to sweat, about 2-3 minutes, stirring occasionally.
- Add bone broth (should be about 2 inches from top of dutch oven) and bring to a boil. Once boiling, reduce to a simmer and cover. Cook for about 20 minutes until veggies soften, stirring occasionally.
- Once veggies soften, allow to cool and blend with an immersion blender (or in a Vitamix) until smooth and creamy.
- Garnish with fennel and olive oil.