Curried Parsnip and Collards Soup

Course Main Course, Rejuvenate Phase


  • soup pot
  • blender or immersion blender


  • 1 Tbsp. sunflower oil
  • 1 yellow onion chopped
  • 3 stalks celery chopped
  • 4 parsnips peeled & chopped
  • 2 Granny Smith apples peeled, cored, & chopped
  • ½ inch fresh ginger peeled
  • 4-6 c. vegetable stock or water
  • 1 tsp. garam masala powder
  • ¼ tsp. turmeric powder
  • 1 bunch collards


  • In a large soup pot, place the chopped onion, celery, and parsnips in sunflower oil and sauté until the onions are translucent.
  • Add the apples, ginger, and vegetable stock or water. Cook for about 15 minutes or until the parsnips are tender.
  • Add the shredded collards, garam masala, and turmeric (see note, below).
  • Blend the soup and serve.


For more flavor, sauté the garam masala and turmeric with ghee in a small saucepan until it is fragrant before adding it to the soup.