Parsnip Soup with Ginger
6 servings
30 minutes
Parsnip soup with ginger is a refined representative of European cuisine, combining the tenderness of root vegetables with the spiciness of Eastern spices. Parsnip, known since ancient times as a rich source of flavor and nutrients, is beautifully complemented by the vibrant spice of fresh ginger. This soup has a rich creamy texture and warming aroma, making it an ideal dish for cool days. Its soft, slightly sweet taste is harmoniously accented by the mild heat of ginger and the freshness of cilantro. With its high fiber and vitamin content, it not only delights the palate but also benefits the body. This soup can be served as a standalone dish or as an exquisite appetizer before the main meal, perfectly pairing with crispy toasts or fresh bread.
1
Peel and chop the carrot coarsely, carefully remove the outer skin of the celery with a knife or peeler and chop it coarsely as well. Peel and chop the onion coarsely. Peel and mince the garlic. Peel and chop the parsnip and ginger.
- Carrot: 2 pieces
- Celery: 2 pieces
- Onion: 2 heads
- Garlic: 2 cloves
- Parsnip: 800 g
- Ginger: 30 g
2
Place a large pot on the fire, heat olive oil in it, and add the vegetables. Stir with a spatula and cook covered for about 10 minutes until the vegetables start to brown.
- Olive oil: 20 ml
3
Pour about 1.8 liters of water over the vegetables, bring to a boil, and cook for 10-15 minutes until the vegetables are ready. Blend the finished soup with a hand blender to make it pureed. Sprinkle with chopped cilantro.
- Coriander: to taste