Your heart may skip a “beet” when you taste this healthful soup! Beautifully red, with a colorful garnish, it’s almost too pretty to eat.
Beet, Parsnip, & Ginger Soup
Your heart may skip a “beet” when you taste this healthful soup! Beautifully red, with a colorful garnish, it’s almost too pretty to eat.
- Yield: 2 1x
- Diet: Vegan
Ingredients
Scale
- 1 organic yellow onion, diced
- 3 organic garlic cloves, minced
- 1-inch piece of fresh organic ginger, peeled
- 1 large organic beet, peeled and diced (or 2–3 beets, if smaller)
- 1 medium organic parsnip, peeled and diced (about 1 cup)
- 2 cups vegetable broth, or more for desired texture
- 1 Tbsp. non-GMO white miso
For Garnish
- 4 tsp. coconut milk or plant-based yogurt
- 2 small sprigs organic parsley
- Black sesame seeds, optional
- Ground pepper to taste
Instructions
1. In a medium size pot, sauté the onion and garlic in 3-4 tablespoons of water for 5 minutes or until fragrant.
2. In a blender, combine the ginger, beet, parsnip, and vegetable broth and process until creamy. Transfer to the medium pot with onions and garlic and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, stirring occasionally. Serve and garnish as desired.
Keywords: soup, winter, vegan, plant-based, wfpb, beet, parsnip, ginger
The Author
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January 22, 2023
The recipe says to sauté the onion. Then it says to blend the ginger, beets, and parsnips. Do you mean to say that they are blended raw and then added to the sautéed onion, leaving the soup chunky? Is there a step missing?
Parsnips and beets are pretty hard. I have blended ginger in the past, but not raw parsnips. Please advise.
January 25, 2023
Hello! There are no steps missing. Yes, they should be diced and blended raw, until smooth, (such as when making a smoothie) and then transferred to the pot with the onions and garlic. Depending on your blender, dicing the vegetables would work fine!