Carrot Parsnip Soup
This carrot parsnip soup is creamy, flavorful and has a good amount of protein thanks to the quinoa! It's such a satisfying and delicious vegetarian soup.
Servings: 4
Ingredients
- 1 Tablespoon olive oil
- 1 onion chopped
- 1 shallot chopped finely
- 1 teaspoon minced garlic
- 1 lb carrots peeled and chopped
- ½ lb parsnips peeled and chopped
- 5 cups vegetable broth or water
- ⅓ cup uncooked quinoa rinsed and drained
- 1 teaspoon fresh thyme
- 3 fresh sage leaves finely chopped
- 1 teaspoon cumin
- ¼ teaspoon turmeric
- sprinkle of cayenne pepper
- ground black pepper to taste
- 1 Tablespoon miso paste dissolved in 1 Tablespoon warm water
- sea salt to taste
- scallions as garnish
- 1 ounce gruyere cheese optional
Instructions
- In a large stock pot, heat oil on medium heat. Place onion, shallot and garlic into the pot and sauté for about five to seven minutes or until onions are translucent.
- Once the onions are translucent, add the herbs and spices (thyme, sage, cumin, turmeric, cayenne pepper and ground pepper) to the pot and stir.
- Add chopped carrots, parsnip and quinoa to the pot, pour in vegetable broth or water and bring mixture to a boil. Reduce to simmer and cook for about 20-40 minutes until veggies are tender.
- Remove from heat and let stand 3-5 minutes until cooled slightly. Using an immersion blender, blend the contents of the pot until a smooth even consistency is reached. If you don't have an immersion blender, you can blend the soup in your blender in small batches.
- Dissolve miso in warm water and stir it into the soup.
- Serve immediately garnished with scallions and shredded gruyere cheese, if desired and enjoy!
Notes
- Don't have miso? A splash of soy sauce, tamari or even coconut aminos adds a similar flavor.
- Storing: Store any leftover soup in an airtight container in the fridge for up to 4-5 days. Or you can freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Serving: 1/4 recipe | Calories: 266kcal | Carbohydrates: 44g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 8mg | Sodium: 1800mg | Fiber: 9g | Sugar: 16g