Delicious TV - Totally Vegetarian : Episode 5: Soups On : Creamy Parsnip & Ginger Soup

Creamy Parsnip & Ginger Soup

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 and the gingery aroma of this soup will make your mouth water!

Ingredients
1 T. Butter or vegan margarine
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
31/2 c. vegetable stock

To prepare
Melt butter in saucepan. Add the ginger and gently sauté for a minute or two. Add the scallions, the parsnips, and the stock. Bring to a boil. Reduce heat and simmer for 15-20 minutes, until the parsnips are fork tender.

Either transfer soup to a blender or leave in the pan and use a hand blender to process soup until smooth and creamy.

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 fresh fried wonton matchsticks.

Note: Look for organic parsnips when possible. You don't even have to peel them!

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.