Parsnip-Carrot Ginger Soup

I had a whole bag of parsnips leftover from the 1/2 cup that I needed to make Root Vegetable Risotto.  Initially I thought it was unfortunate that I came home with a whole bag of them when I would only need, at most, one.  However, when I went searching through the index of my new Totally Vegetarian cookbook this past weekend I found a delicious way to make use of my excess  parsnips.

I will confess that parsnips are out of my vegetable radar.  I like them, but for whatever reason they get left behind.  I always reach for carrots, yams and beets when I have a need for root vegetables.   Parsnips, never.  It is not surprising that when I have them in excess I am at a loss of what to do.

On a similar note, soup is not one of the meals that a regularly cook.  Oh, I make soup, but not as often as I should.  I really have no explanation for this either.  Perhaps it is because EPC will often ask  “is soup enough for dinner?”  I know what he means, but coupled with a slice of bread and a hunk of  favourite cheese (or in our case leftover beans and tortillas), soup is a comforting meal and an even better lunch the next day after the flavours have intensified.

And intensify they will!  With a three-inch hunk of ginger this soup should be called Ginger Carrot Parsnip Soup.  I was worried that the soup might be too “gingery”, but I was quickly informed as the bowl of soup was slurped down that the ginger was, in fact, the best part!

Soup is easy to make.  In fact, one of the best things about soup is that you can come home from work, chop and sauté your veggies, add the broth and then put your feet up, leaving it to simmer.  So, if any one else has a similar  problem with bringing parsnips and/or soup to the forefront, this quick and easy soup will cure you, once and for all!

Parsnip-Carrot Ginger Soup

1 tablespoon olive oil
3-inch piece of ginger, peeled and thinly sliced
6 scallions, coarsely chopped
4-5 parsnips (~1lb), sliced into 1/2-inch pieces
2 medium carrots, sliced into 1/2-inch pieces
3 1/2 cups vegetable stock
salt and freshly ground pepper to taste
  • Heat oil over medium heat.
  • Add the ginger and sauté for a minute or two
  • Add the scallions, the parsnips, carrots, and stock.
  • Bring to a boil, reduce the heat and simmer for 15 to 20 minutes, until parsnips and carrots are tender. 
  • Transfer the soup to a blender and blend until smooth.  Return to heat and season with salt and pepper.

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