Simple, creamy parsnip soup

by | Mar 25, 2022 | Recipes | 0 comments

A very simple yet delicious soup

This is a great recipe to use up any leftover parsnips after the winter season. This can be batch-prepared in advance, then reheated just before serving.

aubergine korean

Servings

4

Prep time:

5min

Cook time:

45min

Difficulty:

Easy

Ingredients

  • 600g parsnips
  • 1 onion
  • 2 vegetable stock cubes
  • 1tbsp olive oil
  • 1tbsp crispy onions (optional)
  • salt and pepper to taste

     

We kept this recipe quite simple, but you can make the dish more impressive by adding topics of your choice- either croutons, herbs, bacon pieces- whatever you fancy.

You can also add other vegetables to the soup- potatoes, leek etc.

 

Step by Step Instructions

Step 1

First, prep the vegetables: peel and dice the onion, and peel and chop the parsnips. The pieces do not need to be too small as they will be blended later.

Step 2

In a saucepan, heat the olive oil, then add the onions and cook for 5 minutes on medium heat, stirring occasionally.

Step 3

Next, make up the stock: dissolve the two stock cubes in 1 litre of boiling water, then add to the pan. Add the parsnips, then mix well.  Cook for 40 minutes.

Simple, creamy parsnip soup- cooking parsnips
Step 4

Once the soup has cooked for 40 minutes, it then needs to be blended. Blend either using a hand blender (be careful with any splashes) or using a food processor.

Step 5

Finally, add any salt and pepper to taste and now the soup is now ready to serve ( just top with crispy onions if using.) Enjoy!

Simple, creamy parsnip soup

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