The parsnip is a delicious and earthy root vegetable filled with fiber, protein, and vitamin C. I love pairing this root vegetable with leeks, grated fresh ginger, and cumin for a super clean, super-anti-inflammatory, and delicious soup. To add an extra detox boost to this recipe, I finish the soup with unfiltered apple cider vinegar and curry powder.
2 tablespoons extra-virgin olive oil
1/2 yellow onion, finely diced
4 garlic cloves, minced
2 leeks (white and light green parts only) halved and sliced into 1/4-inch half-moons
4 medium parsnips, or two, large, peeled and cut on the diagonal into 1/2-inch slices
1 tablespoon peeled and grated fresh ginger
1 teaspoon ground cumin (cumin may help to boost energy and cleanse/speed up metabolism)
1 teaspoon curry powder, optional (powdered works as well, may speed up metabolism & cleanse!)
8 cups low-sodium chicken stock (or use vegetable broth to make vegan)
1 cup organic quinoa or rice pasta (optional, remove for a much cleaner soup)
1 1/2 cups shredded kale leaves (tough stems removed)
3/4 teaspoon sea salt
2 tablespoons raw, unfiltered apple cider vinegar
In a large stockpot, warm the olive oil over medium-low heat. Add the onion, garlic, and leeks and sauté until the onion is soft and leeks are lightly brown, 8 to 10 minutes. Add the parsnips, and sauté, stirring occasionally, until light golden in color, about 20 minutes.
Add the fresh ginger and the cumin (and curry powder, if using) and cook, stirring, until fragrant. Pour in the broth and bring to a boil. Reduce the heat to medium-low and let simmer, for about 30 minutes.
Add the quinoa or the rice pasta, if using, and cook for about 15 minutes, or until the pasta is cooked through. Toss in the shredded kale, and season to taste with sea salt. Cook just until kale is slightly wilted. Stir in the apple cider vinegar and serve.