Parsnip Lemon and Ginger Soup
Brighten your mealtime with a bowl of this silky-smooth Parsnip Lemon and Ginger Soup, a comforting yet zesty fusion of earthy and citrusy flavors. Tender parsnips are simmered with aromatic ginger, garlic, and onion, then blended to creamy perfection with a splash of heavy cream. Fresh lemon juice and zest lend a tangy brilliance that balances the richness, while a garnish of parsley and optional olive oil adds a fresh, vibrant finish. This easy-to-make soup is ready in just 45 minutes and is perfect for cozy dinners, elegant starters, or even as a meal-prep option. Serve it warm and let the harmonious notes of spice and citrus awaken your taste buds! Perfect for those seeking healthy, hearty, and flavorful soup recipes.
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Recipe Information
Ingredients
- 500 grams parsnips
- 2 tablespoons butter
- 1 large yellow onion
- 2 whole garlic cloves
- 20 grams fresh ginger
- 1 liters vegetable or chicken stock
- 1 whole lemon
- 100 milliliters heavy cream
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
- 1 teaspoon olive oil (optional, for garnish)
Instructions
Peel and roughly chop the parsnips into small chunks for even cooking.
Peel and finely dice the onion, garlic, and ginger.
Heat the butter in a large pot over medium heat until melted.
Add the diced onion, garlic, and ginger to the pot. Cook gently for 5-7 minutes until softened and fragrant, stirring frequently to avoid browning.
Add the chopped parsnips to the pot and stir well to coat with the butter and aromatics.
Pour in the stock, ensuring the parsnips are fully submerged. Bring the pot to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes or until the parsnips are tender.
While the soup simmers, zest the lemon and juice it. Set both aside for later use.
Once the parsnips are soft, remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender, but be cautious with the hot liquid.
Stir in the lemon zest, lemon juice, and heavy cream. Season with salt and black pepper to taste.
Return the soup to low heat and warm through, stirring occasionally. Do not let it boil after adding the cream.
Ladle the soup into bowls. Garnish with a drizzle of olive oil, a sprinkle of chopped parsley, and extra black pepper if desired.
Serve immediately and enjoy your warm, flavorful Parsnip Lemon and Ginger Soup!
Nutrition Facts
Calories |
1211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 6793 mg | 295% | |
| Total Carbohydrate | 113.4 g | 41% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 33.8 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 303 mg | 23% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2479 mg | 53% | |
*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.
