Parsnip soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
This one-pot, creamy Parsnip soup is easy to make and filled with flavor from just a few budget friendly ingredients. It is a family favorit and comes together in just around 30 minutes.
Servings: 4 servings
Ingredients
- 2 tablespoon olive oil
- 2 large leeks, rinsed and chopped
- 2 garlic cloves, minsed
- 1 ½ lbs (680g) parsnips, peeled and chopped
- 1 large russet potato, peeled and chopped
- 4-5 cups vegetable stock
- 1 teaspoon salt, or more to taste
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper, or more to taste
- ½ cup heavy cream (vegan if needed)
- For serving heavy cream, croutons and fresh chopped parsley or thyme
Instructions
-
Heat the oil in a large soup pot or dutch oven, sauté the leeks until soft, for about 5 min, stirring often. Add the minced garlic and spices, sauté for another minute or until fragrant.
-
Add the stock, parsnips and potatoes to the pot and bring to a simmer. Cook for about 15-20 minutes, or until the parsnips and potatoes are soft and cooked through. Add more vegetable broth if needed.
-
Take the soup off the heat and add the heavy cream. Blend the soup until smooth and creamy using an immersion blender. If the soup is too thick, add a little more broth or heavy cream if desired. Season with more salt and pepper to taste.
-
Serve hot with optional toppings like a drizzle of heavy cream, crackers or croutons and fresh chopped thyme or parsley.