Potato Parsnip Soup (serves ~4)

Go grab the last of those parsnips at the farmers market before they’re out of season, because this soup is to die for!

Ingredients:parsnip soup

2 large potatoes

2 parsnips

2 tablespoons water

3 cups of unsweetened almond milk or (my new favorite) Cashew milk

1 1/2 cups water + 2 veggie broth cubes 

1/4 tsp. salt

1/4 tsp. pepper

4 ounches of shredded white cheddar cheese

optional: croutons to garnish the soup


1. Cut up the potatoes and parsnips and put them in a microwave-safe dish with 2 tbsp. of water.

2. Put the dish in the microwave for 10 minutes or until the parsnips and potatoes are soft enough to puncture with a fork easily.

3. Once the potatoes and parsnips are soft, put them in a blender with the milk of your choice, and atleast some of the broth if not all. Blend it up until it is a smooth mixture.

4. Put the mixture in a large pot with the rest of the broth, salt, pepper and cheddar cheese. Make sure there are no lumps and it is nice and smooth.

5. Let cook on medium heat for 20 minutes. Then remove heat and serve! I garnished my soup with some lovely garlic croutons I got at Earth Fare!


Cheesy Scalloped Potatoes (serves ~4)


5 potatoes

2 cups flour

2 cups shredded cheddar cheese

1 cup almond milk (or whatever milk you prefer)

pinch of salt

pinch of pepper

pinch of parsley



1. Preheat oven to 350.

2. Peel potatoes and cut into thin round slices.

3. Place the potatoes at the bottom of a shallow baking dish.

4. Next, coat the top of the potatoes with the first cup of cheese.

5. Now sprinkle one cup of flour over the first layer of cheese.

6. Repeat steps 4 and 5 for the second layer. (for extra cheesy potatoes, try 3 layers!)

7. Pour one cup almond milk over the layers.

8. Sprinkle salt, pepper and parsley over the top and cover the dish with foil.

9. Place the foil covered dish into the oven for 30 minutes.

10. Then, remove the foil and let it brown on top for 15 more minutes.

11. Before removing dish from oven, check the potatoes with a fork to make sure they are soft enough to easily puncture through. If they are not quite ready, bake into 5 minute increments until soft.

12. Enjoy!