Parsnips are among my favorite root vegetables. Sweet and versatile, they also pack a powerful nutritional punch.
Never substitute dried powdered ginger when fresh is called for – the gingery aroma of this soup will make your mouth water!
1 T. vegan margarine (or butter)
1 3-in. (or more) piece of fresh ginger, peeled and thinly sliced
1 bunch fresh scallions (6-8 medium sized), coarsely chopped (reserve 1 scallion for garnish)
1 lb. parsnips, scrubbed or peeled, sliced into 1/2″ pieces
3 1/2 c. vegetable stock
Melt margarine in saucepan. Add the ginger and gently sauté for a minute or two. Add the scallions, the parsnips, and the stock and bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the parsnips are fork tender.
Carefully transfer hot soup into the container of a variable speed blender. Since the build up of steam from hot liquids can blow the lid off a blender and scald you, set the blender at its lowest speed, increasing the speed slowly. Blend the soup until it’s smooth and creamy. Alternatively, you can process with an immersion blender.
Pour the blended soup back into the pot and heat again for a minute or so, then season to taste with salt and pepper, garnish with reserved scallions, and serve.
This soup is wonderful topped with fried wonton matchsticks.
Note: Look for organic parsnips when possible – that way you won’t even have to peel them. Also, when buying fresh ginger, try to buy only what you need. Look for firm ginger with taut smooth skin. If ginger is very fresh you can even skip the peeling process.
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