Potato, Parsnip and Ginger Soup

November 13, 2013

This creamy soup screams coziness. It has a nice, rich texture, yet is surprisingly lightweight. The fresh ginger adds a subtle tanginess and the thyme deepens the taste, giving it an earthy herbed flavor. A bowl topped with croutons and cheese makes a perfect fall meal.

Potato, Parsnip and Ginger Soup
recipe developed for Binah magazine

4 large red-skinned potatoes, peeled and diced
2 parsnips, peeled and diced
1 carrot, peeled and sliced
2 celery stalks, sliced
2 cloves garlic (chopped? Minced? Crushed?)
4 cups vegetable stock
2 Tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp fresh or frozen ginger
½ tsp dried thyme (optional)

Herbed croutons
Grated Parmesan cheese

In a large pot, heat the olive oil over medium heat. Add the parsnips, carrot, celery, garlic, salt, and pepper. Coat in the oil and cook until the vegetables are slightly tender. Add the potatoes and vegetable stock. Cover the pot and bring the liquid to a boil. Reduce to a simmer and cook until the vegetables are soft, approximately 45 minutes. Remove from heat and purée using an immersion blender. Season with fresh ginger and thyme, and add a little more salt and pepper, according to taste.

Ladle into bowls, top with croutons and cheese. Serve.


  1. I make a very similar soup and you are so right, this is cosy and comforting.

  2. Love the color of this soup and I am sure it taste delicious as well.

  3. A classic. One those recipes I'd turn the AC way up for so I can fake a cozy experience (ahh, Miami life).

  4. Yum, I want to make this soup right now! I love this flavor profile!

  5. This sounds absolutely perfect for fall!

  6. What a stunning color! I love this idea.


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