Winter Vegetable Soup With Coconut Milk & Pear

Name: Winter Vegetable Soup With Coconut Milk & Pear
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 mediums firm-ripe Bosc pears, peeled, cored, and cut into 1/2-inch pieces (1-1/4 cups); 710 milliliters 1/2-inch-diced butternut squash (from a 2-lb. squash); 237 milliliters diced carrot; 237 milliliters diced parsley root or celery root; 118 milliliters finely chopped inner celery stalks with leaves; 1 Tb peeled, minced fresh ginger; 1 medium clove garlic, finely chopped; 6 servings Kosher salt and freshly ground black pepper; 473 milliliters lower-salt chicken broth; more as needed; 237 milliliters thinly sliced onion; 237 milliliters diced parsnip; 237 milliliters thinly sliced Savoy cabbage; 1 teaspoon fresh thyme leaves; more leaves lightly chopped for garnish; 237 milliliters diced turnip; 3 Tbs unsalted butter; 6 servings 13-1/2- or 14-oz. can coconut milk (do not shake)

You can never have too many soup recipes, so give Winter Vegetable Soup With Coconut Milk & Pear a try. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 188 calories, 4g of protein, and 7g of fat each. It is a good option if you're following a gluten free, primal, and vegetarian diet. Autumn will be even more special with this recipe. If you have garlic, medium-diced turnip, ginger, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.