Potato Carrot and Parsnip Soup
Warm up with a comforting bowl of Potato Carrot and Parsnip Soup, a delightful blend of hearty root vegetables and aromatic herbs. This creamy, wholesome soup combines the natural sweetness of carrots and parsnips with the earthy richness of potatoes, all simmered to perfection in a savory vegetable stock. Sautéed onion and garlic add depth, while a touch of optional heavy cream lends a luxurious texture. Ready in just 45 minutes, this vibrant and velvety soup is perfect for cozy weeknight dinners or an impressive starter for gatherings. Garnished with fresh parsley, this dish is not only visually appealing but also packed with nutrients. Serve it with crusty bread for a complete meal that’s both nourishing and satisfying!
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Recipe Information
Ingredients
- 3 medium potatoes
- 3 medium carrots
- 2 medium parsnips
- 1 medium onion
- 2 pieces garlic cloves
- 5 cups vegetable stock
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cups heavy cream (optional)
- 2 tablespoons fresh parsley (for garnish)
Instructions
Peel the potatoes, carrots, and parsnips. Dice them into small chunks.
Chop the onion and mince the garlic cloves.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
Add the diced potatoes, carrots, and parsnips to the pot. Stir well to coat the vegetables in the oil.
Pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes until the vegetables are tender.
Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches using a countertop blender, then return it to the pot.
Stir in the salt, black pepper, and heavy cream (if using). Taste and adjust seasoning as necessary.
Reheat the soup gently over low heat if needed, but avoid boiling.
Serve the soup hot, garnished with fresh parsley.
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 5668 mg | 246% | |
| Total Carbohydrate | 274.2 g | 100% | |
| Dietary Fiber | 43.2 g | 154% | |
| Total Sugars | 52.8 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 492 mg | 38% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 7053 mg | 150% | |
*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.
