Creamy Parsnip Soup is a velvety, comforting dish that highlights the naturally sweet and earthy flavors of parsnips. Blended to perfection with garlic, onions, and a hint of nutmeg, this soup is rich and satisfying while still light enough for a starter or lunch. The parsnips create a smooth, creamy texture without needing much cream, making it a wholesome yet indulgent dish. Serve it with a drizzle of olive oil or a sprinkle of fresh herbs for an elegant finish that pairs well with crusty bread.
Ingredients
- 1 tbsp olive oil or butter
- 1 onion, diced
- 3 cloves garlic, minced
- 1 lb parsnips, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream (optional)
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Sauté the aromatics: In a large pot, heat the olive oil or butter over medium heat. Add the diced onion and garlic, and sauté for 5-7 minutes until softened and fragrant.
- Cook the vegetables: Add the chopped parsnips and potatoes to the pot. Pour in the broth, bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
- Blend the soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth. Return the soup to the pot.
- Add cream and seasoning: Stir in the heavy cream (if using) and season with nutmeg, salt, and pepper to taste. Simmer for another 2-3 minutes to heat through.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or chives. Serve with crusty bread or a side salad.
This Creamy Parsnip Soup is both rich and comforting, with a natural sweetness and velvety texture that makes it a perfect choice for chilly days or a cozy meal.
