When winter sets in and the days get colder, there’s nothing better than a warm bowl of soup to keep the chill at bay. This parsnip, potato, and ginger soup is a true winter classic, combining the earthy sweetness of parsnips, the creamy comfort of potatoes, and the gentle warmth of ginger.
4 Servings
Ingredients
4 1/4 cups Vegetable Broth (divided)
1 Yellow Onion (small, chopped
1 stalk Celery (chopped)
Sea Salt & Black Pepper (to taste)
1 Garlic (clove, minced)
1 tsp Ginger (fresh, grated)
2 Parsnip (medium, peeled, chopped)
1 Yellow Potato (large, peeled, chopped)
1 1/2 tsps Dijon Mustard
1/4 cup Pumpkin Seeds (roasted, optional)
Method
Heat a splash of broth in a large pot over medium heat. Sauté the onions and celery until tender. Season with salt and pepper.
Add the garlic and ginger, cooking for one minute while stirring.
Add the parsnips, potatoes, and the remaining broth. Bring to a boil, then reduce the heat. Simmer for 12 to 15 minutes or until the vegetables are soft.
Add the Dijon mustard and blend the soup with a stick blender until smooth. Alternatively, add the soup to a blender and blend in batches as needed.
Divide evenly between bowls. Top with pumpkin seeds (optional) and enjoy!
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