Looking for a way to use up some fall produce? This soup makes a nice lunch or light dinner, and would be delicious with a bacon, lettuce, and tomato sandwich on the side. It also freezes well and packs nicely into a lunch box.
Parsnip Ginger Soup
Adapted from Jamie Oliver’s Food Revolution
2 carrots, peeled and chopped
2 celery sticks, chopped
2 onions, chopped
1 1/4 lbs parsnips, peeled and chopped
fresh ginger (about an inch long piece), peeled and minced finely
2 cloves of garlic, minced finely
olive oil
1.8 liters of chicken stock
In your soup pot, heat up a little olive oil and stir in the onions, garlic, celery, and ginger. Stir and cook for a few minutes until they become fragrant, the onions become clear, about 4 minutes. Add the carrots and parsnips, continuing to stir and cook while the veggies soften, about 10 minutes. Watch it carefully so it doesn’t start to burn.
Pour in the stock and bring to a boil over medium heat, before turning down the heat to a simmer. Cover and simmer for about 10 -15 minutes, or until the carrots and parsnips are cooked through.
When everything is cooked well and soft, puree the soup with a handheld blender or in your regular blender. Pour back into the pot and heat gently, adding salt and pepper to taste. You can top this with chopped fresh coriander, or like us, minced green onions.
Serves 6-8