Parsnip soup: Discover the creamy comfort you crave!
A creamy and comforting parsnip soup that warms you up on chilly days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large parsnips, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, sauté until translucent.
- Add the chopped parsnips and vegetable broth, bring to a boil.
- Reduce heat and simmer until parsnips are tender, about 20 minutes.
- Blend the soup until smooth using an immersion blender or a regular blender.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
- For a vegan version, substitute heavy cream with coconut cream.
- Adjust the thickness of the soup by adding more or less broth.
- Can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 40mg