Parsnips are my newly discovered vegetable. I never knew what a parsnip was until recently when I decided to try something different and make a hearty butternut squash soup. They are pretty tasty. There is nothing better than making soup in the winter. This time, I went to the produce market and bought a bunch of veggies (parsnips included), threw them in a pot and made up this super healthy green soup! Honestly I don’t think there is a healthier soup!
I call it…
Everything Green Soup
- 1 large broccoli stalk (stem included)
- 2 large parsnips
- 4 cloves of garlic
- 1 Tbs of fresh diced ginger (add more or less- depending if you really dig the flavor of ginger- it definitely stands out in this soup)
- Half of a yellow onion
- Large handful of fresh parsley
- Large handful of fresh spinach
- A few fresh basil leaves
- Salt and pepper (I used white pepper)
- Dash of curry powder
- Olive oil
Chop up the garlic, onions and ginger and saute in a large pot in a dash of olive oil.
Meanwhile, chop up everything else above into small pieces.
When the onions are cooked and translucent, add all of the other veggies to the pot. Add enough water to just barely cover the veggies.
Cover and simmer for about 20 minutes on a low-ish flame.
When everything is done, pour the contents into a blender, food processor, or just blend it with one of those fancy hand blenders. Blend until smooth and no chunks remain. Add salt, pepper, and curry powder to taste.
I added a lot of white pepper to mine which made it a little spicy. I think this soup could be good over some rice too, although I just ate mine plain. Yum yum yum!