Simple Parsnip and Ginger Soup | Recipe Cart

Ingredients

• 1 tablespoon (15 mL) extra virgin olive oil
• 1 tablespoon (15 g) unsalted butter
• 1 large onion (finely chopped)
• 2 garlic cloves (finely chopped)
• 1-inch piece fresh ginger (peeled and finely chopped)
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cumin
• pinch ground cayenne pepper (optional)
• 1 lb (16 oz) fresh parsnips (peeled and cut into ½-inch chunks)
• 3½ cups (780 mL) low-sodium vegetable broth
• kosher salt
• freshly ground black pepper
• ¾ cup (180 mL) whole milk
• toasted sliced almonds (for garnishing)
• heavy cream (or full-fat yogurt, for dolloping)