Ginger Parsnip Soup

A delicious and colorful vegan soup made with ginger and parsnips.

Ginger Parsnip Soup

Adapted from one of Jamie Oliver’s recipes, this soup is colorful, light and a little sweet. This ginger parsnip soup pairs well with a spicy grilled cheese or for something healthier, a warm frisee salad.

Ginger parsnip soup

bowl of parsnip soup
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 4 1x
  • Category: Soup
  • Cuisine: Vegetarian, Vegan


  • 2 carrots (peeled and finely chopped)
  • 2 medium onions (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 1 thumb size ginger (peeled and finely chopped)
  • 2 stalks celery (finely chopped)
  • 3 tablespoons extra virgin olive oil
  • 1 pound parsnips (peeled and finely chopped)
  • salt and pepper (to taste)
  • 7 cups vegetable broth
  • handful flat leaf parsley (finely chopped)


  1. In a large pot over high heat, add 2 tbsp olive oil, garlic, ginger and onions. Cook for 2-3 minutes, until onions are soft. Add celery and cook for a minute. Add carrots and cook for a minute. Add parsnip, stir well and add the vegetable broth. Bring to boil, cover and simmer for 40 minutes. Use a hand blender or mixer to puree the soup until smooth.
  2. Add chopped parsley, 1 tbsp olive oil, stir well, season with salt and pepper, and serve.


  • Calories: 239
  • Saturated Fat: 2
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