Ginger parsnip soup

bowl of parsnip soup



  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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