I love making soups during the fall weather.  My blog has many different soup recipes for you to enjoy.  Best way to give kids different vegetables and keep them warm during the cold weather.  You can adjust the consistency of the soup based on your choice, this one is on a thicker end and almost makes a complete meal during dinner. You can serve with a side of toasted sprouted bread loaf.


1 large parsnip, peeled and cut into pieces

3 small carrots, peeled and cut pieces

1 large tomatoes, cut into pieces

1 small white onion, cut into pieces

1-2 cloves of garlic, peeled

1 medium size ginger

1 teaspoon avocado oil

1 small cinnamon stick

1 bay leaf

2 cups water or vegetable stock

1 teaspoon black pepper powder

1 pinch nutmeg powder (optional)

sea salt

For Pistachio Pesto

6-8 roasted pistachios, peeled

3/4 cup parsley, chopped

1 teaspoon of mixed crushed red pepper and dried oregano leaves

1 tablespoon olive oil


Step 1

In a large pot heat oil, add cinnamon stick, bay leaf and garlic clove. Sauté for 1 minute and then add the chopped onions, Continue to sauté and then add parsnips and carrots.  Add black pepper and salt and toss for few 2-3 minutes.  Continue adding chopped tomatoes and ginger. Add hot water or vegetable stock and let the soup boil for 6-7 minutes. Let the mixture cool for few minutes, then transfer to a blender for a smooth paste. Add more water or stock if needed.

Step 2

Crush the pistachios with a mortar and a pestle. In a small pan heat the olive oil, add chopped parsley, crushed red pepper, oregano and pistachios. Drizzle good amount on the soup before serving.