Sweet Potato & Parsnip Soup

Description:

This sweet potato & parsnip soup is an easy work lunch. It’s so quick and easy to make, perfect for meal prepping, and provides work meals for about 3 days. If you don’t want to eat parsnip soup for multiple days in a row, you can freeze single portions to have them on hand for later.

Servings: 3-4

Ingredients:

  • 3 parsnips
  • 1 sweet potato
  • 1 onion
  • 2 cloves garlic
  • 1 – 2 cm (0.75 in) piece ginger
  • 900 –  1000 ml (4 cups) veggie broth (depending on how thick you like the soup)
  • 2 Tablespoons olive oil
  • 1 teaspoon paprika spice
  • 2 teaspoons turmeric
  • ½  teaspoon salt
  • ½ teaspoon pepper
  • ¼  teaspoon cumin
  • ½ teaspoon chili flakes
  • 2 teaspoons lemon juice (optional)

Photo Courtesy of Nadine // Our Vegan Revolution

Instructions:

  1. Mix all the spices in a small bowl.
  2. Peel and chop onion, garlic and ginger and heat it in a big pot, together with the olive oil, on low – medium heat until the onion turns transparent.
  3. Peel and chop parsnips and sweet potato and add them to the pot, together with the spices. Mix and let it sautee for 3 – 5 minutes.
  4. Add the veggie broth and bring to a boil. Simmer on low – medium heat for about 25 minutes, or until veggies are tender.
  5. Blend everything with an immersion blender, add the lemon juice and salt & pepper to taste.

Recipe Courtesy of Nadine // Our Vegan Revolution
Inspired by Heavenlynhealthy.