Brrrr, it’s cold outside. My friend Kristina and I were going to meet up to do a 7 mile recovery run after yesterday’s smuttynose paloosa half marathon.
But after taking a quick look at the weather (a balmy 3F at 9 am) we decided to hit the gym instead. She ran on a treadmill while I did the elliptical. It was a great time. We spent so much of the workout chatting away. But when I got home, I still had to take my dog out for a 4 mile hike. That was cold, cold walking. Cooper didn’t seem to mind.
So I hope that my readers aren’t annoyed that I’ve been in total soup mode lately. But soup is so warm and nourishing. It’s also such an easy meal to make vegan.
This soup was inspired by the parsnips I had in my fridge. I mostly use parsnips for mock tuna sandwiches, but I haven’t been in the mood lately. So I made a soup with parsnips, carrots, leek and garlic. With some pasta to fill up on.
Be sure to use a very small type of pasta. I used barilla piccolini mini pipe, with carrots and squash which is an orange colored pasta. I add uncooked pasta at the very end. You could add cooked pasta and reduce your water by a cup.
It’s a great smelling soup; inviting, warm and hearty. I threw it together before heading out to the gym in the morning, and it was ready in the evening when I got back. And I needed something warm when I came back in from walking the pup.
Parsnips and Carrot Soup
Prep Time: 10 minutes
Cook Time: 6-9 hours
Keywords: slow-cooker soup/stew vegan sugar-free vegetarian carrot parsnip leek pasta
Ingredients (serves 4)
- 2 cups leek, thinly sliced
- 2 cups parsnips, peeled and diced (about 8 small parsnips)
- 2 cups carrots, peeled and diced (about 4 carrots)
- 2 cloved garlic, minced
- 5 cups water
- 1 1/2 tablespoons vegan better than bouillon (or 1 cube veggie bouillon)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1/2 small pasta
Instructions
Toss leek in small skillet until slightly browned. Transfer to slow cooker.
Add parsnips, carrot, garlic, water, bouillon, salt, pepper and basil to slow cooker. Cover and cook on Low for 6 to 9 hours or high 2 to 4 hours.
Add pasta for the last hour of cooking.
Garnish with croutons and parsley.
So much for complaining that winter wasn’t here yet.
I made this collage today to point something out to myself. Garnish is important! It can turn a sorta blah dish into something special. I hope you agree.
What’s your favorite winter warm-up?
I'm an engineer, an animal lover, a runner and an ex-rower. I like medical devices, big ships and mountains. This is my journey teaching myself to make healthy foods and explore the world of vegan and vegetarian cuisine.
oh wow this looks really good, I am going to have to make this one of these days.
Courtney recently posted..How did I do..30 before 30
This looks and sounds so delicious! The fact that I can make it in the slow cooker is such a bonus. I can’t wait to try it. (evernoting it now for the supermarket later!)
You’ll have to let me know how you like it (and if you make any great modifications)
Hi Miriam,
The soup looks delicious. Like NH, CT has had a significant dip in temps. Brrr about sums it up. Thanks for visiting me earlier today. Have a great night.
My best friend lives in CT and she always acts like it’s downright tropical compared to NH.
Mmm, I love parsnips! I usually just roast them, they are amazing plain, but this sounds like such a good cold day soup.
Allie recently posted..String Things
Parsnips are one of those foods I had never heard of growing up, and never appreciated until I started doing the vegan thing.
I don’t know that I ever had them as a kid either, but I definitely approve now!
Allie recently posted..What I Ate While (on Vacation)