Parsnip Soup with Broccoli

Serves: 4 to 6
Prep Time: 10 minutes
Cook Time: 35 minutes

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Ingredients

• 4 medium parsnips, peeled and chopped
• 1 head of broccoli, cut into florets
• 1 onion, finely chopped
• 4 garlic cloves, minced
• 1 vegetable stock cube (vegan, gluten-free)
• 3 tablespoons olive oil
• 1 liter water
• Black pepper, to taste

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Preparation Method

1. Prepare the Vegetables:
   • Peel and chop the parsnips into small pieces. Cut the broccoli into florets and set aside. Finely chop the onion and mince the garlic.
2. Cook the Onion and Garlic:
   • Heat the olive oil in a large pot over medium heat.
   • Add the chopped onion and minced garlic, and sauté for 5–7 minutes until softened and fragrant, but not browned.
3. Add Stock and Water:
   • Add the vegetable stock cube and pour in 1 liter of water. Stir well to dissolve the stock cube.
   • Bring the mixture to a boil.
4. Cook the Parsnip and Broccoli:
   • Add the chopped parsnips and broccoli florets to the pot. Reduce the heat to a simmer and cook for 30–35 minutes, or until the vegetables are tender.
5. Blend the Soup:
   • Remove the pot from the heat. Use an immersion blender to puree the soup until smooth and creamy. For a chunkier texture, blend only part of the soup, leaving some vegetable pieces intact.
6. Season and Serve:
   • Add freshly ground black pepper to taste and stir well.
   • Serve warm, garnished with a drizzle of olive oil, fresh herbs like parsley, or a sprinkle of toasted seeds, if desired.

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Tips and Variations

• Creamier Option: Add a splash of coconut milk or cashew cream for a velvety texture.
• Extra Flavor: Add a pinch of nutmeg or cumin while cooking for a subtle warm spice.
• Garnishes: Top with croutons, roasted chickpeas, or shredded vegan cheese for added texture.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.