Ingredients

The following ingredients have 6 Servings
  • 1 thumb size ginger (peeled and finely chopped)
  • 2 cloves garlic (minced)
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 4 parsnips (peeled and chopped bite size (about 4 – 4 1/2 cups))
  • 1 1/2 cup celery root (peeled and chopped bite size)
  • 1 medium carrot (peeled and chopped bite size)
  • 2 cups green cabbage (roughly chopped)
  • 8 cups organic vegetable broth (or chicken broth)
  • 1 bouquet of Herbes de Provence
  • water

Instruction

  • Put olive oil, butter, garlic and ginger in a large pot over medium high heat and cook for 1 minute.
  • Add cabbage and cook for 3 minutes, until cabbage softens.
  • Add parsnips, celery root and carrots and cook for 3 minutes.
  • Add chicken or vegetable broth and bouquet of Herbes de Provence.
  • Bring to boil, lower, cover and simmer for 30 minutes. Turn the heat off and remove bouquet of Herbes de Provence.
  • Use an immersion blender and blend until smooth like a puree. Alternatively, you can use a regular blender and blend the soup in batches. Season with salt and pepper and serve.