Skip to main content
Skip to store items
Skip to main navigation

Recipe Search

Lightly Spiced Parsnip Soup

Yield
Servings
Prep time
45 mins
Course
Soups
Source

Adapted from www.janespice.com

Description

Enjoy this easy soup with some sautéed greens and bread.

Ingredients

1 Tsunflower oil
1 onion (minced)
1 celery (stalk, chopped)
3 clvgarlic (crushed)
1⁄2 tcumin (ground )
1⁄2 tturmeric
1⁄4 tchili powder
1 qstock (chicken or vegetable)
1 lbparsnips (peeled, sliced into 1/2-inch rounds)
  salt
  pepper
  olive oil (optional, for drizzling)

Instructions

Heat the sunflower oil in a large saucepan. Stir in the onion and celery, and sauté over high heat for 3-5 minutes, until softened. Add garlic, cumin, turmeric, and chili powder and sauté, stirring until fragrant, less than a minute. Pour the stock into the pot, then add the parsnips. Sprinkle with salt and pepper. Bring to a boil, then lower the heat to medium-low and simmer, covered, for 15-20 minutes, until the parsnips are tender.

In a blender, purée the soup in small batches until smooth. Return soup to the pot and heat through. Serve with a drizzle of good olive oil in each bowl.