Parsnip Broccoli Soup
Creamy, comforting, and packed with wholesome vegetables, this Parsnip Broccoli Soup is a delicious way to elevate your soup game. Combining the earthy sweetness of parsnips with the vibrant flavor of broccoli, this hearty soup is enhanced with aromatic garlic, onions, and fresh thyme for a satisfying, flavor-packed bowl. Perfect for chilly evenings or a light lunch, this recipe comes together in just 45 minutes and is easy to customize – drizzle in creamy richness or keep it dairy-free for a vegan option. Serve it alongside crusty bread for a meal that’s as cozy as it is nutritious. With simple ingredients and an irresistibly smooth texture, this soup is guaranteed to become a comforting favorite.
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Recipe Information
Ingredients
- 500 grams parsnips
- 300 grams broccoli florets
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 liter vegetable stock
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 100 milliliters heavy cream (optional)
- 4 slices crusty bread for serving (optional)
Instructions
Peel the parsnips and chop them into small chunks. Cut the broccoli into florets. Set aside.
Dice the onion and mince the garlic cloves.
In a large soup pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic and fresh thyme to the pot and sauté for another minute until fragrant.
Add the chopped parsnips to the pot and stir well, cooking for 2-3 minutes to allow the flavors to meld together.
Pour the vegetable stock into the pot, ensuring the parsnips are fully submerged, and bring to a boil. Lower the heat to a simmer and cook for 15 minutes.
Add the broccoli florets to the pot and continue simmering for an additional 10 minutes, or until the vegetables are tender.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender (be cautious of hot liquids).
Season the soup with salt and black pepper to taste. If desired, stir in the heavy cream for added richness.
Ladle the soup into bowls and serve hot. Pair with crusty bread if desired.
Nutrition Facts
Calories |
2167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 6706 mg | 292% | |
| Total Carbohydrate | 286.8 g | 104% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 52.9 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 654 mg | 50% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 4009 mg | 85% | |
*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.
