Our resident recipe creator is back! You may remember Kaitlyn Cashmere from the fall, when she created a whole series of warming, comforting recipes for Live Planted.  Kaitlyn returns with new recipes, this time the recipes are healthy and light.  As Kaitlyn says, “healthy doesn’t have to be bland, healthy can be vibrant, flavorful, and nourishing.”  These recipes will satiate you while keeping you on track with your health and fitness goals.

If you don’t know Kaitlyn, she is a holistic health coach, certified through the Institute for Integrative Nutrition. She has specifically created these recipes to have practical ingredients made from whole foods.  As always they are all vegan.  She is available for health coaching at her website KaitlynCashmere.com.  Find her here on Thursdays for a new light and healthy recipe every week. Let’s get into the recipe.

It’s as clean and refreshing as a salad, warming enough to get you through the cold winter, and perfect for when you’re craving something light on the palate.  Low in fat, full of protein, and loaded with vegetables: this soup can be served as a lighter meal or as a side.

If you’re someone who enjoys the hearty, stick to your bones kind of soups- add some cooked brown rice or steamed potatoes to the end product.

Parsnip Quinoa Pea Soup
Author: Kaitlyn Cashmere
Recipe Type: Vegetables, Soup, Vegan, Gluten Free, No Oil
Serves: 4
Prep Time: 5 Min. Cook Time: 23-25 Min. Total Time: 30 Min.


1/2 Cup Quinoa
2 Medium Parsnips
Half Large Red Onion
2 Inch Knob of Ginger, Peeled and Minced
Juice of 1 Lemon
4 Cups Low Sodium Vegetable Stock
1 Cup Water + More for Sautéing
1 Tablespoon All-Purpose Seasoning*
2 Dried Bay Leaves
Salt & Black Pepper
8 Ounce Bag Frozen Greens **
10 Ounce Bag Frozen Peas

* All-Purpose Seasoning: I used Simply Organic
** Frozen Collard Greens, Swiss Chard or Kale would work: I used Collard Greens


Rinse quinoa in a fine mesh strainer and set aside.
Bring a large soup pot to medium heat.
Wash and dice parsnips and onion, add to soup pot with minced ginger, and sauté for about 5 minutes (adding a few tablespoons of water if the pan starts to dry).
Add lemon juice, vegetable stock, 1 cup water, all-purpose seasoning, and bay leaves to the soup pot. Cover and bring to a boil.
Reduce heat to medium low and simmer for 10- 13 minutes, keeping covered and stirring occasionally.
Stir in frozen greens, peas, salt and pepper to taste. Cook additional 2-3 minutes.

Serve immediately.

Store leftovers in the refrigerator, in an airtight container. Consume within 3-4 days.

Looking for more recipes? We’ve got you covered, click here to see all of Kaitlyn’s exclusive recipes for Live Planted.

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