French•comfort
Parsnip Soup with Celery Root (and Herbes de Provence)
Hearty and healthy, this comforting parsnip soup with celery is the perfect meal to warm up after a cold day out.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 thumb size ginger (peeled and finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 4 parsnips (peeled and chopped bite size (about 4 – 4 1/2 cups))
- 1 1/2 cup celery root (peeled and chopped bite size)
- 1 medium carrot (peeled and chopped bite size)
- 2 cups green cabbage (roughly chopped)
- 8 cups organic vegetable broth (or chicken broth)
- 1 bouquet of Herbes de Provence
- water
Instructions
- 1
Put olive oil, butter, garlic and ginger in a large pot over medium high heat and cook for 1 minute.
- 2
Add cabbage and cook for 3 minutes, until cabbage softens.
- 3
Add parsnips, celery root and carrots and cook for 3 minutes.
- 4
Add chicken or vegetable broth and bouquet of Herbes de Provence.
- 5
Bring to boil, lower, cover and simmer for 30 minutes. Turn the heat off and remove bouquet of Herbes de Provence.
- 6
Use an immersion blender and blend until smooth like a puree. Alternatively, you can use a regular blender and blend the soup in batches. Season with salt and pepper and serve.