Description
This creamy parsnip soup delivers velvety warmth and protein-rich satisfaction, perfect for an easy and comforting everyday meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium brown onion, diced
- 1 medium carrot, peeled and diced
- 1 stalk celery, finely diced
- 2 cloves garlic, minced or pressed
- 1 tablespoon fresh thyme leaves
- 2 large floury potatoes, peeled and chunked
- 3 medium parsnips, peeled and chunked
- 1.2 L vegetable stock (from 2 stock cubes)
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 150 ml single cream
- Flat-leaf parsley, for garnish (optional)
- Grana Padano or Parmesan, for serving (optional)
Instructions
- Warm the olive oil in a large saucepan over low-medium heat. Add diced onion, carrot, celery, and a pinch of salt. Let them soften gently for about 20 minutes.
- Add garlic and thyme, cooking for just a few seconds until fragrant.
- Toss in the potatoes and parsnips, stirring until coated in oil.
- Pour in the vegetable stock and season with ¼ teaspoon salt and ¼ teaspoon pepper, stirring gently.
- Simmer over low-medium heat until the potatoes and parsnips are fork-tender, about 20 minutes.
- Blend the soup using a hand blender or standard blender until silky smooth.
- Heat the blended soup gently again and pour in the cream, stirring continuously until warmed through.
- Ladle into bowls, garnish with parsley and cheese if desired, and serve immediately!
Notes
Let the onion-carrot-celery trio really soften for the best flavor. You can leave a few chunks for texture and add a swirl of cheese just before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 326
- Sugar: 11.3g
- Sodium: 1192mg
- Fat: 11g
- Saturated Fat: 5.9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 8.3g
- Protein: 5.9g
- Cholesterol: 14mg