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
Find it online: https://nakedfoodmagazine.com/beet-parsnip-ginger-soup/