As the chef and creator of Smoup Cleanse, I am often asked what is the No. 1 customer favorite soup I have created. This soup stands out by far as the most requested and loved. It is creamy, hearty, and satisfying and happens to be Dr. Lipman Cleanse Friendly!
Tahini gives this soup a velvety-smooth texture while adding a boost of healthy fats to keep you full longer. Bone broth gives this soup medicinal qualities, as it has an array of health benefits: It can help heal the gut lining, is loaded with minerals, and boosts immunity.
This is the perfect spring soup—dill and lemon are a refreshing combination, while parsnips are rooting and grounding. It is best to use organic produce, if available, to reduce intake of pesticides, and make sure bone broth is made with pasture-raised/grass-fed bones.
- 3 large zucchini, sliced lengthwise in half
- 2 medium parsnips, peeled and kept whole
- 2 Tbsp cold-pressed olive oil, divided
- ½ red onion, chopped
- 1 garlic clove, whole
- 1½ –2 cups bone broth
- 2 Tbsp tahini
- 1–1½ cups fresh dill, packed tight 1 lemon, juiced
- ½ tsp pepper
- 1 tsp Himalayan sea salt
- ¼ tsp cayenne
- Additional dill, lemon zest, organic raw sunflower seeds, or other seeds or nuts, if desired, for topping
- Preheat oven to 425℉.
- In a large bowl, gently toss zucchini and parsnips in 1 Tbsp olive oil until coated.
- On a baking sheet lined with unbleached parchment b
- ake zucchini (skin side up) and parsnips for 35–40 minutes.
- Heat remaining 1 Tbsp olive oil in pan on medium-low heat.
- Add onion and garlic to pan and sauté until onions have caramelized, 7–10 minutes.
- Transfer to Vitamix or large blender and add baked vegetables.
- Add in bone broth, tahini, dill, lemon juice, and spices and blend until smooth and creamy. Add more bone broth if you desire a thinner consistency.
- Taste and adjust spices if necessary (add more dill, if you wish).
- Top with suggested toppings, if desired.
- Serve warm and enjoy.