Simple Parsnip and Ginger Soup
A simple, healthy and naturally creamy soup made with fresh parsnips and onion, and infused with ginger, cardamom, and cumin.
Ingredients
- 1 tablespoon (15 mL) extra virgin olive oil
- 1 tablespoon (15 g) unsalted butter
- 1 large onion finely chopped
- 2 garlic cloves finely chopped
- 1-inch piece fresh ginger peeled and finely chopped
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cumin
- pinch ground cayenne pepper optional
- 1 lb (16 oz) fresh parsnips peeled and cut into ½-inch chunks
- 3½ cups (780 mL) low-sodium vegetable broth
- kosher salt
- freshly ground black pepper
- ¾ cup (180 mL) whole milk
Toppings:
- toasted sliced almonds for garnishing
- heavy cream or full-fat yogurt, for dolloping
Instructions
- Heat the olive oil and butter in a large soup pot over medium heat. Add the onion and sauté for 8 to 10 minutes, stirring occasionally, until the onions are very soft and translucent.
- Add the garlic, ginger, cardamom, cumin, and pinch of cayenne pepper (if using) and sauté for an additional 1 to 2, stirring frequently, until fragrant.
- Add the parsnips and stir mixture together. Pour in the vegetable broth, and bring to a boil. Lower heat and simmer soup for 15 to 20 minutes, or until the parsnips are very soft.
- Transfer soup to a high-powered blender, such as a Vitamix (or alternatively, you can use an immersion blender), and purée until very smooth. Transfer the blended soup back into the pot, place over low heat, stir in the milk, and season to taste with salt and pepper. If the soup is too thick, add a touch of hot water, or an additional splash or two of vegetable broth.
- Serve hot and garnish with sliced almonds and a drizzle of cream or small dollop of yogurt if desired.
Recipe (barely adapted) from River Cottage Veg: 200 Inspired Vegetable Recipes by Hugh Fearnley-Whittingstall.
Serving: 1serving, Calories: 348kcal, Carbohydrates: 32g, Protein: 9g, Fat: 22g, Saturated Fat: 6g, Polyunsaturated Fat: 15g, Cholesterol: 21mg, Sodium: 431mg, Fiber: 8g, Sugar: 11g