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.
Simple Parsnip & Ginger Soup. Garnished with Crispy Parsnip skin 'Crisps' This Low waste recipe is perfect for those chilly autumnal nights. After more comforting and warming soup recipes? Give the Spicy sweet potato and orange soup a try next!
Why You'll Love This Recipe
- Healthy & Wholesome: Parsnips are packed with fiber, vitamins, and antioxidants. The ginger adds a warming, anti-inflammatory kick.
- Vegan & Gluten-Free: Naturally plant-based and gluten-free, making this parsnip soup suitable for a variety of diets.
- Quick & Easy: Can be made in under an hour. With its simple ingredients and straightforward steps, this parsnip ginger soup is ready in less than 60 minutes, making it perfect for busy weeknights. You don't need to spend hours in the kitchen to enjoy a healthy, homemade meal. Just chop, simmer, and blend!
- Low waste:This recipe is naturally low-waste, using basic vegetables you likely already have at home. Plus, you can use the entire parsnip, including any slightly imperfect bits. The vegetable broth can be made from leftover veggie scraps too.
- Like a hug in a bowl: With its smooth, velvety texture and warming spices, this soup offers a cozy experience. The gentle heat from the ginger and earthy flavour from the sweet parsnips make every spoonful feel like a comforting hug-ideal for moments when you need a little extra warmth and a 'feel good bowl of food' full of the flavours of autumn / fall.
- Freezes well: This soup is perfect for batch cooking! It freezes beautifully, so you can make a large pot and freeze portions for those days when you don't feel like cooking. Just reheat and enjoy without compromising the texture or flavor.
Great for meal prep
Since it keeps well in both the fridge and freezer, this soup is a meal-prepper's dream. Whip up a big batch on the weekend, and you'll have nourishing lunches or dinners ready for the week ahead. It saves time and takes the guesswork out of planning meals.
Ingredients
- 500g parsnips, peeled and chopped (4 medium parsnips)
- 200g onion, diced (1 large onion)
- 3 cloves garlic, minced
- 15g fresh ginger, grated (or 5g ground ginger) (1 tablespoon fresh or 1 teaspoon ground)
- 30ml (2 tbsp) olive oil (or vegan butter)
- 960ml (4 cups) vegetable broth
- ½ teaspoon cumin seeds
- ½ teaspoon ground cardamom
- Salt and pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- Sauté the Aromatics: In a large pan, heat the olive oil over medium heat. Add the diced onions and garlic, cooking for a couple of minutes until softened, about 5 minutes. Stir in the grated ginger root and cumin, letting the spices bloom for another minute.
- Cook the Parsnips: Add the chopped parsnips to the pot, stirring with a wooden spoon to coat them in the flavorful onion-ginger mixture. Let the parsnips cook for a few minutes, stirring regularly to prevent the from sticking to the bottom of the pot. Then pour in the vegetable stock and bring everything to a boil.
- Simmer: Reduce to a medium-low heat until the soup mixture is at a simmer and cook for 20 minutes, or until the parsnips are tender.
- Blend: Using an immersion stick blender, puree the soup until smooth. If the soup is too thick, add a bit more broth or water to reach your desired consistency. If you do not have hand blender, you can puree the soup in batches in either a jug blender or a food processor
- Season: Taste and adjust seasoning with salt and pepper. Ladle into bowls, garnish with fresh herbs, and enjoy!
Making Parsnip Ginger Soup in a crock pot / slow cooker:
Is easy and hands-off.
- Add the Ingredients: Add 500g peeled and chopped parsnips (4 medium parsnips), 200g diced onion (1 large onion), 3 cloves minced garlic, 15g grated fresh ginger (1 tablespoon fresh or 5g ground ginger), ½ teaspoon ground cumin, and 960ml (4 cups) vegetable broth to your crock pot. Season with salt and pepper to taste.
- Cook: Set your slow cooker to low and cook for 6-8 hours, or set to high and cook for 3-4 hours, until the parsnips are tender.
- Blend: Once cooked, use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
Making Parsnip Ginger Soup in an Instant Pot Instructions:
- Sauté the Aromatics: Turn your Instant Pot to the Sauté function. Once hot, add 30ml (2 tbsp) olive oil and sauté the 200g diced onion (1 large onion) and 3 cloves minced garlic for about 3-4 minutes until softened. Stir in 15g grated fresh ginger (1 tablespoon fresh or 5g ground) and ½ teaspoon ground cumin, and cook for another minute until fragrant.
- Add the Parsnips and Broth: Add the 500g peeled and chopped parsnips (4 medium parsnips) to the pot. Pour in 960ml (4 cups) vegetable broth and stir to combine.
- Pressure Cook: Secure the lid, set the valve to Sealing, and select the Pressure Cook (or Manual) setting. Cook on High Pressure for 10 minutes.
- Quick Release: Once the cooking time is complete, carefully do a Quick Release by turning the valve to Venting to release the pressure. Open the lid once it's safe to do so.
- Blend: Use an immersion blender to puree the soup until smooth. If the soup is too thick, you can add a little extra broth or water until you reach your desired consistency.
- Season: Taste and adjust with salt and pepper. Garnish with fresh parsley or chives if desired, and serve hot!
Recipe Tips and tricks:
Top Tip. Make it Low waste!
- Peel the parsnip skins directly into a tupperware pot and shake with a little olive oil (1-2 Teaspoons) and salt and pepper.
- Then spread out evenly in a single layer on a tray and bake/ roast gently in the oven for 10-12 minutes on 170 -180°C. Keep an eye on them! They burn quickly! I know from experience......
Recipe Tips for Success
Make It Creamy: If you prefer an extra creamy texture, add a splash of coconut milk or a swirl of yogurt or a trickle of cream before blending.
Storage:
This soup keeps well in airtight containers in the fridge for up to 4 days, or freeze for up to 3 months. You may need to add a splash of water when re heating if the soup has thickend after freezing
Serving Suggestions:
- Serve with crusty bread or vegan garlic flatbread for a more filling meal.
- Add a squeeze of lemon juice for a fresh, tangy finish.
- 2-3 tablespoons flaked almonds or pumpkin seeds*
- 1-2 tablespoons double cream or thick, plain (full-fat) yoghurt
- A pinch of garam masala or a sprinkle of chilli flakes or toasted fennel seeds
*While the soup is warming, toast the almonds or pumpkin seeds in a dry frying pan over a medium to low heat until just beginning to turn golden.
Serve the soup in warmed bowls with either a:
- trickle of dairy free cream or yoghurt and the toasted almonds scattered over the top.
- A drizzle of good quality olive oil
- Finish with a grind of black pepper and a pinch of salt.
Parsnip and Ginger Soup Frequently Asked Questions
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.
Absolutely! Carrots, sweet potatoes, or turnips work well as substitutes or in combination with parsnips for a slightly different flavor.
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.
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.
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.
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.
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.
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Spiced Parsnip & Ginger Soup - Vegan
Equipment
Ingredients
- 4 cups vegetable broth low sodium
- 500 grams parsnips peeled and chopped (4 medium parsnips)
- 200 grams onion diced (1 large onion)
- 2 tablespoon olive oil (or vegan butter)
- 1 tablespoon fresh ginger grated (or 1 teaspoon ground)
- 3 cloves garlic minced
- ½ teaspoon ground cumin
- ½ teaspoon Salt
- 1 teaspoon black pepper freshly cracked
- 1 tablespoon Fresh parsley or chives for garnish optional
Instructions
HOB INSTRUCTIONS:
- Sauté the Aromatics. In a large pot, heat olive oil over medium heat. Add the diced onion, minced garlic, cooking until softened, about 5 minutes. Stir in grated fresh ginger, black pepper and the ground cumin, letting the spices bloom for another minute.200 grams onion, 2 tablespoon olive oil , 1 tablespoon fresh ginger, 3 cloves garlic, ½ teaspoon ground cumin, 1 teaspoon black pepper
- Cook the Parsnips. Add the parsnips to the pot, stirring to coat them in the flavourful onion-ginger mixture. Pour in vegetable broth and bring everything to a boil.500 grams parsnips, 4 cups vegetable broth
- 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!½ teaspoon Salt, 1 tablespoon Fresh parsley or chives for garnish
INSTANT POT INSTRUCTIONS:
- Sauté the Aromatics: Turn your Instant Pot to the Sauté function. Once hot, add olive oil and sauté the diced onion and minced garlic for about 3-4 minutes until softened. Stir in grated fresh ginger and ground cumin, and cook for another minute until fragrant.
- Add the Parsnips and broth to the pot. Pour in vegetable broth and stir to combine.
- Pressure Cook: Secure the lid, set the valve to Sealing, and select the Pressure Cook (or Manual) setting. Cook on High Pressure for 10 minutes.
- Quick Release: Once the cooking time is complete, carefully do a Quick Release by turning the valve to Venting to release the pressure. Open the lid once it's safe to do so.Blend: Use an immersion blender to puree the soup until smooth. If the soup is too thick, you can add a little extra broth or water until you reach your desired consistency.
- Season: Taste and adjust with salt and pepper. Garnish with fresh parsley or chives if desired, and serve hot!
CROCK POT / SLOW COOKER INSTRUCTIONS:
- Add the Ingredients: Add peeled and chopped parsnips, diced onion, minced garlic, grated fresh ginger, ground cumin, and vegetable broth to your crock pot. Season with salt and pepper to taste.
- Cook: Set your slow cooker to low and cook for 6-8 hours, or set to high and cook for 3-4 hours, until the parsnips are tender.
- Blend: Once cooked, use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
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