Parsnip and Ginger Soup

carrots, celery, onions, parsnips



  • 3 carrots
  • 2 celery stalks
  • 2 medium cooking onions
  • 1 pound parsnips (4 to 5 medium sized)
  • A thumb-sized piece of fresh ginger root
  • 2 cloves garlic
  • 8 cups chicken or vegetable broth
  • 2 tbsp. olive oil
  • Salt and freshly ground black pepper
  • Sprigs of fresh cilantro leaves (if available)




  1. Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions, parsnips and ginger. Peel and slice the garlic.
  2. Put the broth in a saucepan and heat until boiling.
  3. Put a second, larger saucepan over medium heat and add olive oil. Add all chopped and sliced ingredients and mix together with a wooden spoon.
  4. Cook for about 10 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.
  5. Add the boiling broth to the vegetables. Give the soup a good stir and bring to a boil. Reduce the heat and simmer for 10 minutes with the lid on.
  6. Season soup with salt and pepper. Using an immersion blender, or working in small batches in a standing blender, pulse the soup until smooth. Sprinkle with cilantro leaves and serve.


Other Toppings for soups:

  • Homemade croutons
  • Soft herbs like basil, parsley or mint (torn)
  • Toasted seeds or nuts
  • Chopped fresh chilies if you like a little heat
  • A few gratings of cheese