Creamy Parsnip Soup
Indulge in the silky, comforting flavors of **Creamy Parsnip Soup**, a luxurious blend of earthy parsnips, aromatic garlic, and hearty vegetable broth. Perfect for chilly days, this soup combines the subtle sweetness of parsnips with the creamy decadence of heavy cream, creating a rich and velvety texture that's pure indulgence. Enhanced with hints of thyme, bay leaf, and freshly chopped parsley, this recipe is both wholesome and elegant. Quick to prepare in under an hour, this soup is ideal as a warming starter or a light meal. **Creamy parsnip recipes**, **vegetable soup ideas**, and **easy winter soups** come alive with this dish, which can be served with crusty bread for a satisfying pairing.
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Recipe Information
Ingredients
- 800 grams parsnips
- 2 tablespoons olive oil
- 1 large onion
- 3 medium garlic cloves
- 1.5 liters vegetable broth
- 1 medium potato
- 1 bay leaf
- 1 teaspoon thyme leaves
- 100 milliliters heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Peel and chop the parsnips into 1-inch pieces. Set aside.
Heat the olive oil in a large pot over medium heat.
Peel and finely chop the onion. Add it to the pot and sauté for 5-7 minutes until translucent.
Mince the garlic cloves and add them to the pot, stirring for an additional 1 minute until fragrant.
Peel and dice the potato, then add it to the pot along with the chopped parsnips. Stir to combine.
Pour the vegetable broth into the pot, adding the bay leaf and thyme leaves.
Increase the heat to bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer for about 30 minutes, or until the parsnips and potatoes are very tender.
Remove the bay leaf, then use an immersion blender to puree the soup until smooth. Alternatively, allow the soup to cool slightly and blend in batches in a countertop blender.
Return the soup to the pot if necessary, then stir in the heavy cream.
Season the soup with salt and black pepper to taste, adjusting as needed.
Serve hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
2195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 7256 mg | 315% | |
| Total Carbohydrate | 281.5 g | 102% | |
| Dietary Fiber | 52.3 g | 187% | |
| Total Sugars | 71.5 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 623 mg | 48% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 6658 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
