" A healthy parsnip soup that’s blended with kale for a super nutritious and tasty plant based pureed vegetable soup everyone will love. "
- Debra Klein
Heat large soup pot or dutch oven over medium heat. Add in 2 Tablespoons of the veggie broth and saute onions and celery until translucent, about 5 minutes.
Sprinkle on turmeric, salt and pepper and mix well. Now add the garlic, and cook for 1-2 minutes, stirring constantly so it doesn’t burn.
Add parsnips, kale and remaining broth to pot. Bring to a boil, then reduce to a simmer and cook for 25 minutes, or until parsnips are tender and kale has softened.
Use an immersion blender to puree until smooth. Stir in maple syrup and simmer for additional 10 minutes. Taste for seasoning, adding more S+P as needed.
Sprinkle with fresh herbs and crushed red pepper if desired.
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.