Ingredients
1 lb. carrots, peeled and chopped
½ lb. parsnips, peeled and chopped
5 cups of vegetable broth or water
1 tablespoon garlic powder
2 teaspoon cumin
½ lb. parsnips, peeled and chopped
5 cups of vegetable broth or water
1 tablespoon garlic powder
2 teaspoon cumin
2 teaspoon curry powder
¼ teaspoon cayenne pepper
sea salt, to taste
1 ounce gruyere cheese (optional)
Instructions
Add chopped carrots, parsnip and quinoa to a large pot. Pour in vegetable broth or water. Bring mixture to a boil. Reduce to simmer and cook for about 20-40 minutes until veggies are tender.
Remove from heat and let stand 3-5 minutes until cooled slightly. Using an immersion blender, blend the contents of the pot until a smooth even consistency is reached. If you do not have an immersion blender, you can blend the soup in your blender in small batches.
Return to stove top and add remaining ingredients. Serve immediately garnished with shredded gruyere cheese. Enjoy!
¼ teaspoon cayenne pepper
sea salt, to taste
1 ounce gruyere cheese (optional)
Instructions
Add chopped carrots, parsnip and quinoa to a large pot. Pour in vegetable broth or water. Bring mixture to a boil. Reduce to simmer and cook for about 20-40 minutes until veggies are tender.
Remove from heat and let stand 3-5 minutes until cooled slightly. Using an immersion blender, blend the contents of the pot until a smooth even consistency is reached. If you do not have an immersion blender, you can blend the soup in your blender in small batches.
Return to stove top and add remaining ingredients. Serve immediately garnished with shredded gruyere cheese. Enjoy!
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