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Parsnip and Cabbage Soup


40 minutes

4 servings


Great warming soup for the autumn and winter when root vegetables are in season. Phase One-Repair (remove the mushrooms)

Parsnip and Cabbage Soup


  • 1/2 cup(s) carrots, cut into half moons

  • 1/2 cup(s) parsnips, cut into half moons

  • 1/2 cup(s) shredded green cabbage

  • 1/2 cup(s) shiitake mushrooms, sliced

  • 1/2 cup(s) red onion, diced

  • 3 cloves garlic, minced

  • 2 tablespoon(s) extra virgin olive oil or coconut oil

  • 1 dash(es) sea salt and pepper, to taste

  • 5 cup(s) low sodium vegetable stock (make ahead of time)


1. In a large heavy pot over medium heat, sauté all vegetables in oil until soft.

2. Add vegetable stock and bring to a boil. Then cover and lower heat to simmer for 20 minutes.

3. Add parsley, and salt and pepper, to taste. Enjoy!

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