Go Back
Carrot parsnip butterbean and ginger soup

Plant-Based Carrot, Parsnip, Butterbean and Ginger Soup

Prep Time: 10 minutes
Cook Time: 26 minutes
Course: Soup
Keyword: butterbean, carrot, ginger, parsnip, plant-based, vegan
Author: Caroline


  • 1 onion, brown or white chopped
  • 3 garlic cloves, peeled and chopped
  • 3 sticks celery, chopped
  • 4 carrots, peeled and chopped
  • 4 parsnips, peeled and chopped
  • 1 pint plant-based stock/broth
  • 400 g tin cooked butterbeans in water, drained
  • 3 tbsp grated ginger, feel free to add more if you like ginger
  • 2 bay leaves


  • Saute the onion with the garlic and the ginger in about two inches of cold water in a large soup pot for three minutes.
  • Add the carrots, parsnips and celery to the pot. Stir and cover and cook over a medium heat for 10 minutes.
  • Add the stock and the bay leaf. Stir and cook for a further 20 minutes until the carrots and the parsnips are cooked - use a knife or taste them to check.
  • Once cooked, puree with a stick blender then add the drained butterbeans. Return to the heat and stir. If you don't like your soup thick, add a little hot water toit until it reaches your desired consistency.
  • Serve in warm soup bowls, topped with toasted almonds and a few chives.
Tried this recipe?Mention @Carolinesplantbaseddiet or tag #Carolinesplantbaseddiet !