My Plant-Based Carrot, Parsnip, Butterbean and Ginger Soup is a wonderful autumnal sweet root vegetable soup with a hint of ginger and bay leaf. Perfect for taking to work for lunch or as a starter when you have friends round for dinner.
It’s super easy to make with no fancy ingredients, all you need is carrots, parsnips, celery, ginger, an onion and stock, oh, and not forgetting the bay leaves.
Here’s my Plant-Based Carrot, Parsnip, Butterbean and Ginger Soup
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