Preheat oven to 375 degrees Fahrenheit.

Heat oil in a large skillet, then sear brisket for 10 minutes on each side. Transfer to a baking dish. Sauté onions in the same skillet; season with salt and pepper. Add wine, then pour mixture over brisket and cover tightly. Braise for three hours, then shred meat with two forks.

Heat oil in a large pot. Sauté onions, then add three zucchinis, parsnips, ginger, salt, pepper and enough water to cover. Bring to a boil, then reduce heat and simmer until soft. Blend with an immersion blender until smooth. Add remaining zucchini and simmer for another five minutes, until soft.

Serve soup topped with pulled brisket.