Roasted Parsnip Soup with Meyer Lemon Pickle | By Jeff Jepsen

Last Updated: November 24, 2020By

Originally published in the Winter + Spring 2020 issue


1 lb parsnip 

1 cup cashew 

4 cups water 

3 tsp salt 


Cut parsnips in half and place on a tray. Drizzle with olive oil and place in 350-degree oven for 30 minutes. Remove from oven and place the parsnips in blender with water cashews and salt. Blend on high and add more water to adjust thickness if needed. Season with salt. 


2 Meyer lemons 

2 tsp salt 

2 tsp raw sugar 

1 tsp pink peppercorn 

1 tsp ajwain seed 


Slice lemons, and place in a small bowl. Toss salt, sugar, and spices with the lemons. Place in small glass jar. Cover and allow to sit for at least two weeks. 

Photo courtesy Jeff Jepsen.

Jeff Jepsen is an Ayurvedic health coach, writer and vedic meditation teacher who specializes in helping individuals find optimal wellness through the Vedic traditions of India. His mission is to empower individuals to connect back to nature through nutrition and the simple lifestyle practices of Ayurveda. He currently teaches for yoga retreats, wellness events and yoga festivals. He is available for one-on-one sessions in person and online. 

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