Parsnip and Kale Soup
A healthy parsnip soup that's blended with kale for a super nutritious and tasty plant based creamy vegetable soup. You'll love how easy this is to make with simple, wholesome ingredients.
Servings: 8 servings
Calories: 184kcal
Equipment
Ingredients
- 1 large onion diced
- 2 stalks celery thinly sliced
- 1 Tablespoon turmeric
- ½ teaspoon coarse sea salt
- ½ teaspoon freshly ground black pepper
- 4 cloves garlic roughly chopped
- 1 1 b. parsnips peeled and chopped
- 1 bunch curly kale woody stems removed, torn into pieces.
- 8 cups veggie broth or combo water and broth
- 2 Tablespoons maple syrup**
Instructions
- 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. If pan becomes dry, drizzle in 1-2 Tablespoons more vegetable broth. 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.
Video
Notes
KALE: Wash well, remove woody center stems and tear into pieces. No need to dry completely.
MAPLE SYRUP: This is optional....I think it balances the earthy taste of the kale and the sharpness of the parsnips perfectly...start with 1 Tablespoon and taste. OR...omit the maple syrup and pass a small pitcher around and let everyone add their own if desired.
OPTIONAL CRISPY KALE CHIPS: 1 bunch curly kale. wash, remove woody stem, tear into pieces and DRY REALLY WELL. It will come out soggy if you leave the leaves wet. Drizzle with olive oil, sprinkle with sea salt and garlic powder. Bake in 300 degree oven for 10 minutes. Toss. Bake for 10 more minutes until crisp. Sprinkle into the soup.
MEAL PREP AND STORAGE
- SERVE: Serve warm, garnished with fresh herbs, crunchy kale chips, crushed red pepper and a drizzle of maple syrup.
- PREP AHEAD: Wash and chop all veggies in advance. Store in containers in the fridge until ready to make soup. Make soup when it's convenient for you and gently reheat on the stove when you're ready to serve.
- STORE: Soup will stay good in the fridge for a week or freezer for 3 months.
- FREEZE: Cool completely. Use freezer safe zip top bags to freeze individual servings. Lay flat in the freezer. Or, freeze in quart sized mason jars, making sure to leave at least and inch at the top for soup to expand as it freezes.
Nutrition
Serving: 1bowl | Calories: 184kcal | Carbohydrates: 32g | Protein: 8g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 300mg | Fiber: 10g | Sugar: 12g