• 1 onion, chopped
  • 1 lb parsnips, cut into 1 inch rounds
  • 2 TBS olive oil
  • 6-8 stalks of celery, chopped
  • Organic vegetable stock 3-4 cups (enough to cover vegetables)
  • 1 tsp Garam Masala
  • Sea salt and pepper for taste


  • In large pot, heat olive oil over low-medium heat and sauté onion and celery until tender.
  • Add remaining ingredients
  • Bring soup to boil, and then lower temperature to simmer.
  • Cook until parsnips are fork tender (approximately 30 minutes); add additional vegetable stock as needed to keep vegetables covered.
  • Use immersion blender, regular blender or food processor to blend (in batches).

*Add stock as necessary to suit your taste for thickness; supplement soup with additional salt and pepper based on taste.

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