Potato, Parsnip and Ginger Soup

This creamy soup screams coziness. It has a nice, rich texture, yet is surprisingly lightweight. The fresh ginger adds a subtle tanginess and the thyme deepens the taste, giving it an earthy herbed flavor. A bowl topped with croutons and cheese makes a perfect fall meal.

Potato, Parsnip and Ginger Soup

recipe developed for Binah magazine


4 large red-skinned potatoes, peeled and diced

2 parsnips, peeled and diced

1 carrot, peeled and sliced

2 celery stalks, sliced

2 cloves garlic (chopped? Minced? Crushed?)

4 cups vegetable stock

2 Tbsp olive oil

1 tsp salt

½ tsp black pepper

1 tsp fresh or frozen ginger

½ tsp dried thyme (optional)

Herbed croutons

Grated Parmesan cheese


In a large pot, heat the olive oil over medium heat. Add the parsnips, carrot, celery, garlic, salt, and pepper. Coat in the oil and cook until the vegetables are slightly tender. Add the potatoes and vegetable stock. Cover the pot and bring the liquid to a boil. Reduce to a simmer and cook until the vegetables are soft, approximately 45 minutes. Remove from heat and purée using an immersion blender. Season with fresh ginger and thyme, and add a little more salt and pepper, according to taste.

Ladle into bowls, top with croutons and cheese. Serve.