Plant-Based Parsnip soup with Lemongrass

This is a very simple but delicious Plant-Based Parsnip and Lemongrass Soup. It’s ideal as lunch with crunchy wholemeal bread and a big green salad, or as a starter to go with the Plant-Based Thai Green Curry that you can find here.

I bought some parsnips and had some lemongrass leftover, so I thought I’d try combining them to see how it would taste. It was yummy, so I’m sharing it with you here. I hope you enjoy it as much as I do!

Plant-Based Parsnip and Lemongrass Soup

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 mins
Serves 4


  • 2 red chillies (deseeded and chopped)
  • 1 onion (finely chopped)
  • 3 garlic cloves (crushed and finely chopped)
  • 1 tablespoon fresh ginger (finely grated)
  • 2 stalks lemongrass (finely chopped)
  • 250ml coconut cream
  • 1 lime, juice only
  • 500g parsnips (peeled and chopped into equal pieces)
  • 600ml Marigold Vegan Bouillon
  • 1 teaspoon galangal


  1. Add the onions, parsnips, galangal, lemongrass, garlic and ginger to a pot with 2cm of water. Cook for about 7-10 minutes until the onions become soft.
  2. Add the stock then cook for a further 10 minutes until the parsnips become soft.
  3. Add the creamed coconut and stir. Then liquidise the soup with either a counter top or hand blender. If it's too thick add some more hot stock.
  4. Ladle into warm soup bowls and serve with crunchy wholewheat bread.
    If you're having it for lunch why don't you serve it with a big green salad?


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