Potato, Parsnip, and Ginger Soup
- Cook & Prep: 1 h
- Serving: 4
For the Soup
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 40-45 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, and top with croutons and grated cheese. Serve.