Parsnip Soup
Introducing parsnip soup, your new go-to comfort food for the cold season! This underappreciated root vegetable is a hidden gem full of essential nutrients like vitamins, minerals, and fiber.
This versatile dish combines the natural sweetness and earthy tones of parsnips with other flavorful ingredients, creating a unique twist on traditional soup recipes.
Embrace the countless reasons to love parsnip soup:
  • Versatility: Customize your bowl with delightful toppings like bacon, croutons, or fresh herbs.
  • Dietary preferences: Ideal for vegetarians and vegans, or as a tasty complement to your favorite protein source.
  • Nutritious benefits: Parsnips are rich in vitamins, minerals, and fiber, offering a wholesome meal option.
The alluring aroma and exquisite taste of parsnip soup creates an unforgettable dish guaranteed to please even the most refined palates. Welcome the delightful potential of this root vegetable into your kitchen and uncover a new favorite soup!
Here's how parsnips can benefit your health:
  • Potassium improves blood pressure regulation
  • Vitamin C strengthens the immune system
  • Fiber aids in proper digestion
  • Bone-healthy nutrients: calcium, magnesium, and vitamin K
For more cold weather soup ideas, look here:
Curried Butternut Squash Soup
Broccoli Laughing Cow Cheese Soup
Celeriac Soup
 
Servings: 6 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
  • 4 tbsp unsalted butter
  • 1 large onion/ 1 cup (Diced.)
  • 2 ribs of celery/ 1/4 cup (Sliced.)
  • 2 cloves of garlic (Minced.)
  • 1 bay leaf
  • 4 cup chicken broth (Water with 1 tbsp of Better than Bouillon base can be used instead.)
  • 1 1/2 lb parsnips (Peeled and chopped.)
  • 1 cup heavy cream (Half and half or milk can be used instead.)
  • salt and pepper to taste
    • Garnishes
  • 8 strips of bacon (Chopped and fried, for garnish.)
  • fresh chives (Chopped for garnish)
Instructions
  1. In a large pot, melt the butter. Add the chopped onions and celery, then sauté, stirring often, until the onions are soft and glistening. Add the garlic and bay leaf, and continue cooking until fragrant, about 30 seconds.
  2. Add the chicken broth and parsnips, and bring the mixture to a boil. Reduce the heat to medium-low and cook, covered, for about 20 minutes, or until the parsnips are tender when pierced with a fork.
  3. Remove the soup from the stove, discard the bay leaf, add the cream, and purée the mixture using either an immersion blender or by blending it in batches in a traditional blender.
  4. Serve the soup hot in bowls, garnished with bacon and chives, or your favorite topping.