This parsnip soup took its inspiration from the wonderful The Love and Lemons Cookbook. Jeanine Donofrio has a knack for making everybody feel comfortable with her recipes. They are so straightforward and embrace vegetables in their purest forms. I highly recommend it. So back to my parsnip soup. She has a Curried Parsnip & White Bean Soup in the book that calls for curry powder and cardamom as the main spices. But I like my Indian spices a little more on point, and I rarely use curry powder. I also laced the soup with coconut milk, as I feel the flavor screamed for it. But you’re talking to a coco milk addict here. I used my toasted mixed nuts and seeds as a topping, but feel free to improvise with the spices and the toppings.
- 2 tablespoons grapeseed oil
- 1 medium onion, chopped
- 3-4 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 5-6 medium parsnips, peeled and chopped
- 1 Gala apple, peeled, cored, and chopped
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon turmeric
- 1 can cannellini beans, rinsed and drained
- 4 cups vegetable broth
- 1 cup coconut milk
- Sea salt and fresh pepper, to taste
- Toppings: toasted nuts mix and toasted seed mix
In a large soup pot, heat the grapeseed oil over medium heat. Add the onion and season with sea salt and pepper. Cook until soften, about 2 minutes.
Add the garlic and ginger. Mix well. Add the parsnips, apple, spices, and cannellini beans. Cook until the parsnips are lightly brown and a little softer, about 3 minutes. Add the vegetable broth and simmer until parsnips are tender, about 20-25 minutes.
Let the mixture cool slightly before transferring to a blender. Purée the soup until smooth, working in batched if necessary. Return the soup to the pot over low heat. Add the coconut milk, taste for spices and seasonings. Adjust if necessary and cool over low heat for 5 more minutes. Serve with your choice of toppings. Bon appétit!