Easy Parsnip Soup Without Cream
This easy parsnip soup blends tender parsnips, onion, garlic, and vegetable broth into a naturally smooth soup without cream. It is ready in 35 minutes and finished with croutons, parsley, olive oil, and red pepper flakes.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion chopped
- 3 garlic cloves minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 675 g parsnips weighed after peeling and cut into small chunks
- 750 ml low-sodium vegetable broth
Garnish
- 50 g croutons
- 1 tablespoon chopped fresh parsley
- 1 tablespoon extra virgin olive oil
- Red pepper flakes for garnish
Instructions
- Heat 3 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 medium yellow onion, chopped, 1 teaspoon salt, and ½ teaspoon freshly ground black pepper. Cook for 4–5 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the 675 g parsnips and cook for 2–3 minutes, stirring to coat them in the oil. Add 3 garlic cloves, minced, and cook for 30 seconds, just until fragrant.
- Pour in 750 ml low-sodium vegetable broth and stir well. Bring to a gentle boil, then reduce the heat, cover, and simmer for 18–20 minutes, until the parsnips are very tender.
- Blend the parsnip soup until completely smooth using an immersion blender or countertop blender. If using a countertop blender, return the soup to the pot and warm gently for 2–3 minutes.
- Divide the soup among four bowls. Finish with 50 g croutons, 1 tablespoon chopped fresh parsley, 1 tablespoon extra virgin olive oil, and red pepper flakes.
Notes
Prepared parsnip weight: The 675 g measurement refers to the parsnips after peeling, which keeps the soup-to-broth ratio accurate.
Consistency adjustment: If the soup is too thick after blending, add a small amount of hot vegetable broth until it reaches the desired consistency.
Final seasoning: Taste after blending and adjust only if necessary. Low-sodium broth gives better control over the salt level.
Keep the garnish crisp: Add the croutons immediately before serving so they retain their crunch.
Nutrition
Calories: 328kcal | Carbohydrates: 45g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 688mg | Potassium: 707mg | Fiber: 10g | Sugar: 10g | Vitamin A: 86IU | Vitamin C: 33mg | Calcium: 84mg | Iron: 2mg
