I followed this recipe for Creamy Parsnip with Ginger Soup from my meal plan, using my parsnips from this week’s basket. However, I made a few slight changes, of course. The carrots and red onion gave it a beautiful color and it’s so smooth and creamy! Yum!
Here’s my version:
Melt 2 Tbsp. butter and 1 Tbsp. olive oil in 6 qt. stockpot over medium heat. Peel and chop 7-8 small parsnips, 2 large carrots, 1/2 red onion, and 4 large garlic cloves and add to pot. Sautee for 7-8 minutes, until golden brown.
Add 1 tsp. ground ginger, 1/4 tsp. each ground cardamom and allspice (I used pumpkin spice because I didn’t have any allspice), 1/8 tsp. cayenne pepper and a pinch or organic raw sugar. Stir into vegetables and cook for 1 more minute.
Add 3 c. chicken broth (or 3 c. water and 3 bouillon cubes), and 4 small, peeled and chopped organic white potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes (or until root vegetables are tender).
Remove from heat and let cool slightly. Ladle half of the soup mixture into a blender and liquefy. Add 3/4 c. organic reduced fat milk to this half. Repeat, adding 3/4 c. milk to this second batch as well. Pour into serving dish and top with freshly cracked black pepper and the green portion of one scallion.