Lightly Spiced Parsnip Soup

Serving size:
 4 Servings


    • 1 T
    • sunflower oil
    • 1
    • onion (minced)
    • 1
    • celery (stalk, chopped)
    • 3 clv
    • garlic (crushed)
    • 1⁄2 t
    • cumin (ground )
    • 1⁄2 t
    • turmeric
    • 1⁄4 t
    • chili powder
    • 1 q
    • stock (chicken or vegetable)
    • 1 lb
    • parsnips (peeled, sliced into 1/2-inch rounds)
    • salt
    • pepper
    • olive oil (optional, for drizzling)
45 minutes
Ready in
45 minutes


Enjoy this easy soup with some sautéed greens and bread.


Adapted from


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.