Parsnip Soup


October 13, 2017


4 large parsnips, peeled and coarsely chopped. (Reserve shavings)

1 medium yellow onion, coarsely chopped

5 cups vegetable stock (low-salt, if using bouillon cube)

1/2 cup dry white wine

½ cup coconut milk (or other non-dairy milk)

¼ tsp. ground cinnamon

¼ tsp. ground cumin

¼ tsp. ground coriander

¼ tsp. ground ginger large pinch dried thyme


Parsnip shavings

Fresh herbs, such as parsley, dill, cilantro


1Place the reserved parsnip shavings in a bowl of ice-cold water and set aside while preparing the soup. If they curl up in the ice water, let them be – it makes for an interesting garnish.

2Heat a non-stick frying pan to medium-high and add prepared parsnips. Let them begin to cook for a minute or so without stirring them around in the pan. Once they begin to turn golden brown, start turning the pieces over so that they brown evenly on all sides. Add 2-3 tbsp. of water and continue stirring to allow the vegetables to cook and caramelize without burning. Continue stirring and adding water as it evaporates, in 2-3 tablespoon increments, until the parsnips are evenly caramelized all over. Remove the parsnips from the pan and set aside. The parsnips do not have to be cooked all the way through at this point, as they will simmer in the stock later.

3Add onions to the same pan, or use a clean pan if you prefer, and repeat the process of water sautéing the onions, adding water in increments of a few tablespoons at a time until the onions are a light golden brown. If you use the same pan, the onions will probably take less time to brown since the pan will contain residual caramelization from the parsnips.

4Return the parsnips to the pan and add the white wine. Boil the wine, parsnips and onions until the wine is reduced by about half, stirring occasionally. Transfer everything to a large saucepan or soup pot.

5Add 5 cups of broth, reduce the heat to a low simmer, and partially cover. Let the soup simmer for 20 minutes. Test the parsnips by sticking the tip of a knife through one of the thicker pieces to see if they are soft, and if not give the soup another 5 minutes. If there is no resistance on the knife, parsnips are done.

6Remove from heat and puree the soup using an immersion blender. Alternatively, you can use a standing blender, but if you do, do not fill the blender. Make sure you blend the soup in batches leaving plenty of headspace in the blender. Stir in coconut milk and spices. Lastly, adjust seasonings if necessary.

7Parsnip Soup Garnish To make the garnish, heat a clean non-stick frying pan to medium. Remove the parsnip shavings from the water, and add to a hot pan with only the water the clings to them.

8Toss frequently and as they begin to turn golden brown, remove them to a plate. Don’t overcrowd the pan – work in batched of you have to. The texture should be crisp but some strands will be chewy. When ready to serve, reheat the soup and ladle it into warm serving bowls. Top each with a small handful of parsnip shavings and sprinkle with fresh herbs