Creamy Parsnip Soup
(Vegan + GF)

Parsnips (skin on, scrubbed, and cubed) - An under-appreciated, slightly edged cousin of carrots. Parsnips look like white carrots, if you ask me. They are best enjoyed from the beginning of fall to early spring (as long as the root cellars are looking thin). When at the grocery store, search for medium-sized parsnips. I’ve noticed larger ones have a thick woody core that has to be removed because it’s not edible. Note: Don’t forget to leave 1 parsnip (scrubbed) for a crispy topping at the end.

Onion (diced small) and garlic (crushed) - I add this powerful combo to almost all my savoury recipes, be it an Indian dish, like dal, or a Mexican dish, like Mexican rice.

Pink Himalayan salt - To pull the flavours together. If you don’t have this ingredient, any rock salt or sea salt will do the trick.

Fenugreek seeds, ground (optional) - I toss in a teaspoon of this ingredient to add some extra crunch to every bite.

Tarragon (fresh or dried) - A must-have for this recipe. It comes with a peppery flavour that goes so well with the sweetness of parsnips.

Vegetable stock - For the flavourful base. Both store-bought and homemade work. Some recipes use water, but they lack the rich flavour (and nutrition) that comes with broth.

Butter beans or cannellini beans - One of my favourite plant-based ingredients. Butter beans (and even cannellini beans) give the soup such a creamy texture. They’re also a great source of protein and fibre, making for a hearty, more filling soup.

Oat milk - Another liquid base for the soup. You may add any plant-based milk of choice. I like to use oat milk for its slightly nutty flavour—and incredible nutritional profile.

Fresh dill and chillies - For the topping. Fresh dill adds a refreshing punch. Chillies give the sauce subtle heat.

Pinch of salt and pepper to taste.