Parsnip and Ginger Soup

Tamara Stimpson

My children love this one!



2 tbsp EVOO (Extra Virgin Olive Oil)

1 onion, chopped

1 clove of garlic, peeled and chopped

1 carrot, peeled and chopped

1 lb parsnips, peeled and chopped

1 tbsp freshly grated ginger

4 1/2 cups of vegetable stock

2 tsp of creamy peanut butter

1 tbsp Tamari (or regular soy sauce)

salt & pepper


  • In a large pot, saute onion in EVOO until translucent and then add the garlic, ginger, carrot and parsnips. Saute for a few minutes and then add the stock.
  • Bring soup to a boil and then reduce heat. Simmer until parsnips are tender.
  • Add peanut butter and tamari to taste.
  • Puree with an immersion or standing blender.