Can I make this soup ahead of time?

Yes! This soup stores beautifully. You can make it ahead and store it in the fridge for up to 4 days or freeze it for up to 3 months. When reheating, just add a little water or broth if it has thickened.

Can I use other root vegetables instead of parsnips?

Absolutely! Carrots, sweet potatoes, or turnips work well as substitutes or in combination with parsnips for a slightly different flavor.

How do I make this soup creamier?

For a creamier texture, you can stir in some coconut milk, cashew cream, or a splash of dairy-free yogurt after blending.

The ginger adds a mild warmth, but it’s not overly spicy. If you like more heat, you can add a pinch of cayenne pepper or extra ginger.

What can I serve with parsnip ginger soup?

This soup pairs well with crusty bread, a fresh salad, or even a vegan grilled cheese sandwich. You can also top it with crispy croutons or roasted seeds for extra texture.

Can I use ground ginger instead of fresh ginger?

Yes! If you don't have fresh ginger, you can use 1 teaspoon of ground ginger instead. The flavor will be slightly different, but still delicious.

Can I make this soup without oil?

Yes! You can sauté the onions and garlic in a small amount of water or vegetable broth instead of oil for an oil-free version.

What’s the best way to blend the soup?

An immersion blender is the easiest way to blend it right in the pot. Be careful to not scratch the bottom of your pot. If using a regular blender, blend the soup in batches, being careful with the hot liquid.

Spiced Parsnip & Ginger Soup - Vegan

Description

This creamy spiced parsnip and ginger soup is one of those delicious autumn / fall recipes, perfect for chilly days when you crave something cozy, comforting, and a little spicy. With just a handful of ingredients, it’s an easy delicious soup recipe that comes together quickly, making it ideal for both weeknight dinners and meal prepping.

Ingredients

Scale

960ml (4 cups) vegetable broth

500g parsnips, peeled and chopped (4 medium parsnips)

200g onion, diced (1 large onion)

30ml (2 tbsp) olive oil (or vegan butter)

15g fresh ginger, grated (or 5g ground ginger) (1 tbsp fresh or 1 tsp ground)

3 cloves garlic, minced

1/2 tsp ground cumin

Salt and pepper to taste

Fresh parsley or chives for garnish (optional)

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Instructions

Sauté the Aromatics: In a large pot, heat 30ml (2 tbsp) olive oil over medium heat. Add the 200g diced onion (1 large onion) and 3 cloves minced garlic, cooking until softened, about 5 minutes. Stir in 15g grated fresh ginger (1 tbsp fresh or 5g ground) and ½ tsp ground cumin, letting the spices bloom for another minute.
Cook the Parsnips: Add the 500g peeled and chopped parsnips (4 medium parsnips) to the pot, stirring to coat them in the flavorful onion-ginger mixture. Pour in 960ml (4 cups) vegetable broth and bring everything to a boil.
Simmer: Reduce the heat to a simmer and cook for 20 minutes, or until the parsnips are tender.
Blend: Using an immersion blender, puree the soup until smooth. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
Season: Taste and adjust seasoning with salt and pepper. Ladle into bowls, garnish with fresh herbs like parsley or chives, and enjoy!

Equipment

Perfect Pot

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flakey sea salt

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Prep Time: 10
Cook Time: 20
Category: Soup