Simple Soup with Carrots, Parsnips, and Scallions

Simple Soup with Carrots, Parsnips, and Scallions

Updated Nov 1, 2017 @ 3:10 pm

Here’s a soup that’s beautiful in its simplicity—a basic broth brimming with a sweet and springlike combination of tender vegetables. It’d be great as a first course to a rich, hearty meal or alongside a roasted sweet potato. It’s also a perfect food for when you’re feeling under the weather and just want something light and comforting.

Simple Soup with Carrots, Parsnips, and Scallions

  • Serves: 6
  • Prep Time:
  • Cook Time:
  • PRINT Print This Recipe


  • 2 tablespoons organic extra-virgin olive oil
  • 1 medium-size celery stalk, cut into ¼-inch/0.65 cm dice
  • ½ large yellow onion, cut into ¼-inch/0.65 cm dice
  • 1 ½ teaspoons fennel seeds, toasted
  • 8 ounces/225 g carrots, cut into ¼-inch/0.65 cm dice (about 3 ¼ cups)
  • 8 ounces/225 g parsnips, cut into ¼-inch/0.65 cm dice (about 3 ¼ cups)
  • 6 cups/1.4 L organic reduced-sodium chicken or vegetable stock
  • Fine sea salt to taste
  • Freshly ground black pepper to taste
  • 2 medium-size scallions, cut into ½-inch/1.25 cm lengths, for garnish


  1. In a large saucepan or small stockpot over medium heat, heat the oil. Add the celery and onion and cook, stirring occasionally, for 4 minutes.
  2. Add the fennel seeds, carrots, and parsnips and continue to cook, stirring occasionally, until the onion is tender, about 4 minutes.
  3. Add the stock, bring to a boil over high heat, lower the heat to a simmer, and cook until all the vegetables are tender, about 5 minutes.
  4. Add salt and pepper to taste. Serve hot, garnished with the scallions.

Ways to enhance your soup

– Add shredded cooked chicken.

– Add cooked quinoa, millet, or couscous.

– Add chopped fresh herbs, such as parsley, tarragon, dill, or cilantro.

– Add wakame or other sea vegetables.

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