Parsnip & Carrot Soup

Parsnip & Carrot Soup

The slightly sweet, warm flavours of root vegetables combine to make this soup into a healthy but hearty lunch or appetizer.

Add a bit of water if the consistancy is too think, or if you are rewarming it.

Photo credit with thanks, Irena!


1 Tbsp Olive Oil

1 Cups Spanish Onion

1 Cups Celery

3 Cups Parsnip (chopped)

2 Cups Carrot (chopped)

900 ml Vegetable Broth

½ tsp Cinnamon

½ Tbsp Balsamic vinegar

2 Tbsp Cup Pumpkin Seeds, Toasted

Salt and pepper to taste


  1. Heat oil and cook the onion and celery until slightly translucent. (8-10 minutes).
  2. Add the cinnamon and balsamic vinegar, and stir to evenly distribute spice.
  3. Add parsnips, carrots, and broth. Simmer until veggies are tender (appx 45 min.)
  4. Toast pumpkin seeds gently in a small frying pan. Stirring regularly so as to not burn.
  5. Pour soup into a blender (or use immersion blender) and puree. Season with salt and pepper.
  6. To serve, garnish with toasted pumpkin seeds and a dusting of cinnamon.