This soup is sweet and earthy with a bit of a kick, great with homemade bread.
Ingredients:
1 tbsp olive oil
1 small onion, diced
2 large parsnips/ 4 small parsnips, peeled and diced up small
1 thumb sized piece of ginger, finely grated
1 clove garlic, finely grated
4 cooked beetroot in natural juices, not vinegar, diced
2 bay leafs
4 cups vegetables stock
pinch of chili flakes
Salt and pepper to taste
Method:
Saute the onion and parsnips until the onion is softened, add in the garlic and ginger and saute for a few minutes more before adding the beetroot bay leafs a stock. Bring to the boil, then reduce to a simmer and pop the lid on, cook for about 15- 20 minutes until parsnips are cooked, test by poking the chunks with a knife to see if they are cooked. Remove the bay leafs, allow to cool and blend with an immersion blender, heat through before serving. Serve with crusty bread, and enjoy!
Ohhh, more parsnips! Good thing I bought a bunch yesterday!
Let me know how the apple and parsnip one pot goes!
All my favourite things in one pot! Thank you 😀 Great recipe!!!
My favorites also 😀
A divine 3 some! tasty & apart! MMMMM!
This sounds great and really different!
I think I will have to give this a try as it does sound great.
Looks like I am going to be making TWO of your soups this weekend! Ya know, I don’t think I have EVER had a parsnip.
really? they are sooo goood!
So excited to find your blog…making me feel less anxious about finding delicious vegan recipes to try! Yay!
hope you get a chance to try some of them 🙂
Looks great! I would love to try this, as I have all the ingredients!
looks delicious.
Ooh, I love the idea of the earthy taste of parsnips and beets together. Plus, it’s such a gorgeous colour!
ooo this soup sounds divine! Beets, parsnips, ginger, and garlic..definitely a party to me
Making this for lunch for me and my house mate! Simmering on the stove top as I write this, can’t wait to eat it, smells absolutely amazing, great recipe.