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  • Writer's pictureNatalya Fisher

Broccoli Parsley Root Soup

Updated: Feb 4, 2021

Dairy Free ~ Vegan

Broccoli Parsley Root Soup


This recipe is so fast & easy. Soup is always my go to but sometimes so time consuming. In this recipe I used packaged broth. There is no shame in boxed soup broth! It saves time & it adds more flavor to recipes. Gladly, Branorganics is made with simple ingredients & doesn’t have any additives! I also am happy with this soup because its got a twist of spices. Ras El Hanout is a North American mix of spices. These are the ingredients: Cumin, Coriander, All Spice, Clove, Chyanne, Ground Cinnomon, Ground Ginger, Pepper, And Salt. You can make it yourself or I got mine from Frontier Co-op.


2 cloves of Garlic Small Yellow Onion

2 medium-size Parsnips 3 medium-size Parsley Root 2 Broccoli Heads 1-inch piece of Fresh Ginger 1 container of Bradsorganic Vegetable Broth 1 Tbsp of Ras El Hanout

1 cup Cashew Cream (Soak 1/2 cup Cashews in hot water for 15 minutes.) {optional}

Marigold flower for garnish {also optional}


Heat a saucepan with a little oil. I use avocado or coconut because they can handle the heat but make sure to keep the flame low.

Finley chop garlic & ginger. Saute in a saucepan for about 30 seconds.

Cut onions into strips (soup is going to be blended anyway so the shape doesn’t need to be symmetrical). Saute until onions are slightly transparent. Rinse & peel parsnip & parsley root. Cut them into 1 inch thick squares (remember it's getting blended). Saute for 2 minutes. Add vegetable broth. I then added about ½ Cup of water. Cook till veggies are soft. Add broccoli, cashews, & spices. Turn off the heat & let the soup cool for about 15 mins. Blend the soup with an Immersion blender or a high-speed blender. Set the soup on a medium to low flame until the temperature you desire. I like it Boiling!

Place into a bowl & garnish with marigold flower. It's Pretty!!🌼

Serve & Share with Love


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