Parsnip Soup
Creamy, comforting, and brimming with earthy sweetness, this Parsnip Soup recipe transforms humble ingredients into an elegant bowl of warmth. Featuring tender parsnips, caramelized onion, and fragrant garlic, this soup is perfectly seasoned with a hint of nutmeg for a subtly spiced finish. Simmered in rich vegetable stock and blended to velvety perfection, it's a versatile dish that can be made dairy-free or finished with a swirl of optional double cream for added indulgence. Ready in under an hour, this cozy parsnip soup is not only easy to prepare but also perfect for weeknight dinners or special occasions alike. Garnish with fresh parsley for a vibrant touch, and serve with crusty bread for a satisfying meal that's as wholesome as it is delicious.
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Recipe Information
Ingredients
- 500 grams parsnips
- 1 large yellow onion
- 3 units garlic cloves
- 1 unit celery stalk
- 1 liter vegetable stock
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 0.25 teaspoons ground nutmeg
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 100 milliliters double cream (optional)
- 2 tablespoons fresh parsley (for garnish)
Instructions
Peel the parsnips and chop them into small chunks. Dice the onion, mince the garlic, and chop the celery into small pieces.
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until melted.
Add the diced onion and celery to the pot, and sauté for 5 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute, being careful not to let it burn.
Add the chopped parsnips to the pot and season with salt, black pepper, and ground nutmeg. Toss to coat the vegetables in the seasonings.
Pour in the vegetable stock, ensuring it covers the vegetables. Increase the heat to high, bring to a boil, then reduce the heat to low and simmer for 25 minutes, or until the parsnips are tender.
Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a countertop blender and blend in batches.
If using cream, stir it into the soup and heat it gently over low heat without boiling. Check the seasoning and adjust if needed.
Serve the soup hot, garnished with fresh parsley and a drizzle of olive oil or cream if desired.
Nutrition Facts
Calories |
1714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 5465 mg | 238% | |
| Total Carbohydrate | 165.3 g | 60% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 47.0 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 4006 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.
