Pregnancy Friendly Vegan Parsnip Apple Soup
Total time55 min
Prep time15 min
Cook time40 min
4.6(22)
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp ground cumin
- ¼ tsp ground coriander
- ¼ tsp ground turmeric
- 1 ½ lb parsnips (about 4 medium), peeled and cut into 1-inch pieces
- 2 medium apples (such as honeycrisp or fuji), peeled, cored, and roughly chopped
- 4 cups vegetable broth
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- ¼ cup coconut cream
- 1 tsp apple cider vinegar
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- 1 tbsp pumpkin seeds, toasted (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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