Go Back
–+ servings

Spiced Parsnip & Ginger Soup - Vegan

Megan Jones
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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Soup
Servings 4
Calories 195 kcal

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 tsp ground)
  • 3 cloves garlic minced
  • ½ teaspoon ground cumin
  • 1/2 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!
    1/2 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.

Notes

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 or stock when re heating if the soup has thickend after freezing
Make ahead: 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.

Nutrition

Serving: 300mlCalories: 195kcalCarbohydrates: 32gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1247mgPotassium: 575mgFiber: 7gSugar: 10gVitamin A: 592IUVitamin C: 27mgCalcium: 67mgIron: 1mg
Keyword batch cooking recipe, dairy free soup, freezer friendly, healthy soup, meal prep, parsnip soup, Soup, vegan soup
Tried this recipe?Let us know how it was!