A simple, healthy soup made from fresh parsnips and onion, brightened with ginger and warmed by cardamom and cumin.
Soup season continues. It’s still cold outside, and this parsnip and ginger soup is exactly the kind of easy weeknight meal that makes excellent leftovers and comes together quickly.
Parsnips are a winter root vegetable in the same family as carrots. They’re slightly sweeter and starchier, which makes them ideal for pureed soups that become naturally creamy without heavy creams or thickeners. When stored in colder temperatures some of their starch converts to sugar, so their flavor can vary through the season.
This recipe keeps things simple: sautéed onion with garlic, fresh ginger, a touch of cardamom and cumin, then simmered with parsnips in vegetable broth and finished with milk for a silky texture. A pinch of cayenne is optional if you want a mild kick.
The soup cooks fairly quickly because parsnips soften faster than carrots, making this practical for busy evenings. For a contrast in texture and flavor, finish each bowl with toasted sliced almonds and a small drizzle of cream or a dollop of full-fat yogurt.
Below is the recipe, adapted slightly for balance and a gentler heat level. It yields about four servings and takes roughly 35 minutes from start to finish.
Simple Parsnip and Ginger Soup
Ingredients
- 1 tablespoon (15 mL) extra virgin olive oil
- 1 tablespoon (15 g) unsalted butter
- 1 large onion finely chopped
- 2 garlic cloves finely chopped
- 1-inch piece fresh ginger peeled and finely chopped
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cumin
- pinch ground cayenne pepper optional
- 1 lb (16 oz) fresh parsnips peeled and cut into ½-inch chunks
- 3½ cups (780 mL) low-sodium vegetable broth
- kosher salt
- freshly ground black pepper
- ¾ cup (180 mL) whole milk
Toppings:
- toasted sliced almonds for garnishing
- heavy cream or full-fat yogurt, for dolloping
Instructions
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Heat the olive oil and butter in a large soup pot over medium heat. Add the onion and sauté for 8 to 10 minutes, stirring occasionally, until the onion is very soft and translucent.
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Add the garlic, ginger, cardamom, cumin, and a pinch of cayenne (if using). Sauté for 1 to 2 minutes, stirring frequently, until fragrant.
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Stir in the parsnips, pour in the vegetable broth, and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes, or until the parsnips are very tender.
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Carefully transfer the soup to a high-powered blender or use an immersion blender to purée until completely smooth. Return the soup to the pot over low heat, stir in the milk, and season with salt and pepper to taste. If too thick, thin with a little hot water or extra broth.
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Serve hot, garnished with toasted sliced almonds and a drizzle of cream or a small dollop of yogurt if desired.