Easy Parsnip Soup
This easy parsnip soup is smooth, creamy and comforting, with the natural sweet and nutty flavour of parsnips balanced with apple and garlic. A simple one-pan winter soup that's ready in about 35 minutes.
Servings: 4 servings
Calories: 256kcal
Ingredients
- 1 tablespoon of Olive oil
- 500 g of Parsnips peeled and diced
- 1 Apple peeled and diced
- 3 Shallots peeled and diced
- 2 Garlic cloves crushed
- 1 litre of Vegetable stock (low salt)
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
- 80 ml of Cream
Instructions
- Soften vegetables: Heat 1 tablespoon of Olive oil in a large saucepan.
- Add 500 g of Parsnips, 3 Shallots and 1 Apple (all peeled and diced) and 2 Garlic cloves (crushed).Cook gently over a low heat for 5 minutes, stirring occasionally.
- Add stock: Pour in 1 litre of Vegetable stock (low salt) and season with ¼ teaspoon of Fine sea salt and ½ teaspoon of Ground black pepper.
- Bring to the boil, then reduce the heat and simmer for around 25 minutes, or until the parsnips are completely tender.
- Add the cream: Stir in 80 ml of Cream.
- Blend: Blend until smooth and creamy using a stick blender.
- Taste and adjust the seasoning. If the soup is thicker than you like, add a splash more stock or hot water and blend again.
You aren't trying to brown everything at this stage - just soften it slightly and start building flavour.
A knife should slide easily into a piece of parsnip before you blend the soup.
Notes
- Cut the parsnips into similar-sized pieces so they cook evenly.
- Make sure the parsnips are completely tender before blending for the smoothest texture.
- If the soup is too thick, add more stock or hot water after blending.
- For a spicy parsnip soup, add curry powder, chilli flakes or grated fresh ginger.
- For roasted parsnip soup, roast the parsnips before adding them to the pan.
- For parsnip soup without cream, simply omit the cream or use a dairy-free alternative.
- Taste before serving. Particularly sweet parsnips can be balanced with extra seasoning or a small squeeze of lemon.
- Allow leftovers to cool, refrigerate and eat within 2 days, or freeze in portions.
Nutrition
Serving: 1portion | Calories: 256kcal | Carbohydrates: 35g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 23mg | Sodium: 418mg | Potassium: 609mg | Fibre: 8g | Sugar: 14g | Vitamin A: 323IU | Vitamin C: 25mg | Calcium: 72mg | Iron: 1mg
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