Cold Broccoli-Parsnips Soup with Fresh Vegetable Toppings
Chilled soup that combines cooked and fresh vegetables and can be served with a variety of vegetarian or meat toppings.
Ingredients
- 1 small broccoli bunch cut
- 3 celery stalks cut
- 3 parsnips cut
- 2 mint stalks
- 32 oz vegetable stock
- 3-4 cups of water
- 1 Tbsp minced ginger
- 4 garlic cloves minced
- 1 tsp dried basil
- 1/2 dried oregano
- salt pepper
- Toppings:
- hard boiled eggs cold meats, roasted mushrooms, or bacon pieces
- scallions chopped
- radishes chopped
- cucumbers chopped
- parsley and/or fresh cilantro chopped
- sweet paprika sumac, ginger powder to garnish
- coconut cream or dairy free yogurt
Instructions
- Combine water and vegetable stock, add broccoli, parsnips, celery, and mint stalks, and bring it to a boil.
- Add minced garlic and ginger, plus salt and spices, cook till all is done. Remove mint stalks before blending.
- Blend everything together with immersion blender, check if you need to add a bit more salt and spices.
- Chill the soup base for at least 2-3 hours.
- Chop fresh vegetables and herbs to top. Use boiled eggs or cold meats.
- Serve chilled or store fresh chopped vegetables separately till it's ready to be served.
Notes
This soup tastes good either cold or warm. Sub fresh vegetable toppings for roasted mushrooms, zucchini and carrot pieces during cold weather months.