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4.91
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33
votes
Parsnip Soup
This creamy Parsnip Soup is sweet and nutty, and totally comforting. Topped with our easy homemade cheesy croutons to give it some crunch.
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Diet:
Gluten Free
,
Vegetarian
Allergen:
Dairy
Servings:
4
servings
Calories:
262
kcal
Author:
Dannii Martin
Ingredients
1
tablespoon
Olive oil
500
g
Parsnips
peeled and diced
1
Apple
peeled and diced
3
Shallots
peeled and diced
2
Garlic clove
crushed
1
pinch
Sea salt and black pepper
1
litre
Vegetable stock
100
ml
Cream
UK Metric Measures
-
US Customary Measures
Instructions
Heat
1 tablespoon Olive oil
in the pan and then add
3 Shallots
,
500 g Parsnips
,
1 Apple
and
2 Garlic clove
and gently cook on low for 5 minutes.
Add
1 litre Vegetable stock
and
1 pinch Sea salt and black pepper
. Stir and simmer for 25 minutes until the parsnips have softened.
Blend the soup until desired consistency and stir in
100 ml Cream
.
Notes
Instead of shallots, you could use onion or leek.
Add some spice to this soup with a sprinkle of red chilli flakes before serving or blend in some curry powder.
To give it a bit of a different flavour, you could use coconut milk instead of cream.
Give this soup more of an intense parsnip flavour by roasting the parsnips first.
Make sure to blend it until super smooth for the best texture.
Some pumpkin seeds are nice sprinkled on top too.
Adding a little grated ginger adds an incredible flavour.
Nutrition
Serving:
1
portion
|
Calories:
262
kcal
|
Carbohydrates:
36
g
|
Protein:
3
g
|
Fat:
13
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
28
mg
|
Sodium:
1016
mg
|
Potassium:
610
mg
|
Fiber:
8
g
|
Sugar:
15
g
|
Vitamin A:
924
IU
|
Vitamin C:
25
mg
|
Calcium:
74
mg
|
Iron:
1
mg