Parsnip Soup


  • 1 large white onion, chopped
  • 1 garlic clove, crushed
  • 2.5 cm /1 inch piece of ginger, peeled and grated
  • 1/2 tsp cinnamon
  • 1/2 tsp curry powder
  • 6 parsnips, peeled and cut into chunks
  • Chicken bone broth or vegetable stock
  • Fresh parsley, chopped, to garnish
  • 1 preserved lemon, finely diced, to garnish
  • Cayenne pepper flakes, to garnish

recipe video


  1. Heat 1 tbsp of coconut oil in a large pan and sauté the onion for 2-3 minutes until soft but not browned.
  2. Stir in the garlic and ginger and cook for 1-2 minutes, until fragrant.
  3. Add the parsnips and add enough broth to cover them completely. Bring to a boil and then simmer for 15 minutes, or until the parsnips have softened.
  4. Transfer the soup to a blender and blend until smooth.
  5. Pour into a clean pan and season to taste with salt and pepper.
  6. bowls and top with pieces of preserved lemon and pepper flakes to taste.
  7. Garnish with parsley and serve.

What are the benefits of this dish?

Parsnips have a very distinct taste – they have the sweetness of the carrot, but with an earthy yummy nuttiness. 

Here you have 3 very important reasons to eat parsnips:

🚀 They are an excellent alternative to add more variety to your diet.

🚀 They are rich in a special kind of sugar that is a very potent prebiotic -which as you know, stimulates the growth of good bacteria in the GI tract.

🚀 They contain vitamins C and E, which can help protect our body from free radicals that can cause disease. Vitamin C can also help produce white blood cells,  immune cells that ward off foreign microbes. 👹

If you are making this soup with bone broth, get ready to get additional flavor and health benefits, as it is rich in easily digestive gelatin and is a source of essential amino acids.

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