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parsnip kale soup
Print Recipe

Parsnip Kale Soup with Blue Cheese Option

Double and freezer friendly!
Prep Time10 mins
Cook Time35 mins
Total Time1 hr 15 mins
Course: Dinner, Lunch
Servings: 2
Calories: 274kcal

Ingredients

  • 1/2 cup onion chopped
  • 2 parsnip cubed
  • 1 potato small, cubed
  • 4 cups kale roughly chopped (keep some as a topping)
  • 2-3 cups vegetable stock
  • sea salt to taste
  • black pepper to taste

Instructions

  • Optional: With a vegetable peeler, make a few ribbons from the parsnip before cutting them for the soup. Break them up a little and fry in coconut oil as a soup topping.
  • Heat a little coconut/olive oil in a medium pot. Sauté the onion for 5 minutes until soft. Add the parsnips and potato and stir together.
  • Add the stock and simmer for 20 minutes. Add the chopped kale and cook for another 10 minutes or until soft.
  • Transfer the soup to a blender and process until smooth texture. Season with salt and black pepper to taste.
  • Top with fried parsnip and shredded kale (optional).

Notes

  • For non-vegans: delicious with the addition of a little piece of blue cheese. 
  • Serve with a slice of (toasted) bread of your choice.