Parsnip Soup with Coriander and Parsley

This is a nice, light springtime soup that can be served as a starter or a full on meal with a chunk of your favorite bakery bread.  I added a touch of Turmeric to add extra color.

Parsnip Soup with Coriander and Parsley

Adapted Food Network Magazine recipe, Alex G.

2            tablespoons unsalted vegan butter

1            onion, thinly sliced

1            teaspoon coriander seeds

1            cup fresh parsley, leaves chopped and tender stems reserved

Kosher salt

6            medium parsnips, peeled and cut into 1” pieces

2            medium carrots, peeled and cut into 1” pieces

2            cloves garlic, minced

1/2         cup orange juice

1            tablespoon molasses

1            cup vegan milk (replaces cream in original recipe- can use soy creamer )

1            tablespoon grated peeled fresh ginger

olive oil for drizzling

Heat a large pot over medium heat and add the vegan butter, onion, coriander seeds, parsley stems and a generous pinch of salt.  Cook , stirring , until the onion is translucent, about 5 minutes.  Add the parsnips, carrots and garlic, season with salt and cook, stirring until slightly softened, 5-8 minutes.

Add 7 cups water, the orange juice and molasses to the pot and bring to a simmer over medium heat.  Cook, stirring occasionally, until the vegetables are tender, 25-30 minutes.

Stir in the vegan milk into the soup and return to a simmer.  Working in batches, transfer to a blender and puree until smooth; thin with water if the soup is too thick.  Stir in the ginger and chopped parsley leaves and season with salt.  Serve drizzled with the olive oil