HEAT olive oil in a large pot on medium heat. Add parsnips, Apple, onion and garlic. Sautée until onions are translucent (about 7 mins).
ADD compliant vegetable stock & cinnamon. Simmer until parsnips are fork tender. Add coconut milk and transfer to blender. Blend until smooth.
SEASON with salt and pepper to your desired taste. Top with toasted almond flakes.
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|Serving Size: 1 Serving (228g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 7 (13%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 16.9mg||1 %|
|Potassium 115.9mg||3 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 9.7g|
|Protein 0.6g||1 %|
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Calories per serving: 52
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