Parsnip Soup
This easy parsnip soup is smooth, creamy without cream, and made with simple ingredients like parsnips, onion, garlic, and vegetable broth. A quick homemade parsnip soup that blends silky and works perfectly for lunch or dinner.
Ingredients
- 3 tablespoon extra virgin olive oil
- 1 yellow onion chopped
- 3 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 675 g parsnips peeled and cut into small chunks
- 750 ml vegetable Broth
Garnish:
- croutons
- extra virgin olive oil
- parsley
Instructions
- Heat the extra virgin olive oil in a large pot over medium heat. Add the chopped onion, season with the salt and black pepper, and cook for 4–5 minutes until soft and translucent.
- Add the parsnips and cook for 2–3 minutes, stirring to coat them in the oil. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in the vegetable broth, stir well, and bring to a gentle boil. Reduce the heat, cover, and simmer for 18–20 minutes until the parsnips are very tender.
- Blend the soup until smooth using a hand blender or blender. Return the soup to the pot if you are using a blender and cook gently for 2–3 minutes until warmed through.
Notes
Smooth Finish: I like blending the soup until completely smooth for a clean, creamy texture without adding cream.
Consistency Control: If the soup thickens too much after blending, I stir in a little hot broth to loosen it.
Serving Tip: I usually finish each bowl with a drizzle of extra virgin olive oil, fresh parsley, and crunchy croutons.
Nutrition
Calories: 244kcal | Carbohydrates: 36g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1345mg | Potassium: 686mg | Fiber: 9g | Sugar: 11g | Vitamin A: 399IU | Vitamin C: 31mg | Calcium: 73mg | Iron: 1mg
