Now that you’ve eaten those cookies, you’ll want to get back on track with some fresh veggies! One of my favorite things to do is see what’s in the fridge, toss a bunch of things in a pot and see what happens. This is also a gluten free recipe.
Behold! Summer Soups!
3-4 parsnips, chopped, sliced or diced
3-4 carrots, chopped, sliced or diced
1 inch chunk of ginger, finely chopped or grated
2 tsp thyme
4 cups vegetable broth
2 Tbsp olive oil
1 small onion, diced
3 cloves garlic, diced
pinch of salt and pepper
*optional-add 1 package silken tofu
In a large soup or sauce pan, sautee the onion and garlic in the olive oil until saft and very slightly brown. Add the ginger and stir.
Add the parsnips and carrots and thyme and coat in the olive oil mixture. Stir for 1-2 minutes.
Add the vegetable broth and optional tofu and let simmer for 20-25 min until everything is tender.
Take 3/4 of the soup and blend until smooth with a blender or an immersion mixer and stir back into the remaining soup. If the soup seems a little too thick, add more vegetable broth or water and simmer for 5 minutes.
Add salt and pepper to taste and enjoy hot or cold