Creamy parsnip soup is a delightful one-pot meal that encapsulates the essence of comfort and wholesome flavor.
This rich plant-based soup embodies the delicate balance of taste and texture, offering a culinary experience that’s both satisfying and nutritious.
Crafted with simplicity in mind, this soup is surprisingly easy to prepare, making it an excellent choice for novice and seasoned home cooks. If you like parsnip flavor, you can’t miss out on this one. 😉
This vegan parsnip soup promises a symphony of earthy, slightly sweet flavors and a velvety-smooth texture that will leave your belly singing for joy in every spoonful.
Parsnip Leek Soup – Why You’ll Love This Recipe
- It’s a creamy and delectable winter soup that will keep you warm during those chilly days. 🙂
- Parnsips pack a punch when it comes to nutritional value.
- You can add more ingredients to this soup or serve it with croutons to make it more filling.
- You can make it ahead of time and store it for later use.
Ingredients For Creamy Parsnip Soup
- 2 large/350g leeks, trimmed and chopped finely
- 1 lb/450g parsnips, peeled and diced
- 4 cups/945ml vegetable broth
- 2 stalks/90g celery, diced
- 3 cloves/15g garlic, minced
- 3 tbsp/45ml olive oil
- ½ tsp/ ½ g dried thyme
- ½ tsp/ ½ g dried, chopped sage
- ½ tsp/3g salt
- ½ tsp/1g ground pepper
Directions To Make Parsnip Soup Recipe
- Prepare the vegetables. Remove the darkest portion of the leeks and the root. Cut it open lengthwise and rinse the inner layers to make sure there is no residue or dirt, then slice it crosswise thinly.
- Cut celery into small dice and mince the garlic. Peel and slice the parsnips into less than ½”/12mm thick small slices.
- In a large pot, heat the olive oil over medium heat. Add the leeks and cook for 7 to 10 minutes, stirring regularly, until they turn tender.
- Add the parsnip, celery, garlic, thyme, and sage, and stir to distribute everything evenly. Pour in the vegetable broth and bring it to a boil then reduce heat to medium-low. Let it simmer for 30 to 40 minutes, stirring occasionally, until the vegetables are very soft.
- Remove from heat and add salt and pepper. Use an immersion blender (or transfer the soup to a stand blender) and blend until smooth and pureed. Adjust seasoning to taste. Sprinkle with chopped chives or green onion as a garnish and serve as a side dish or appetizer.
Note:
What Are Parsnips
Parsnips are a root vegetable, also known as Pastinaca sativa, belongs to the Apiaceae family, which also includes carrots, celery, and parsley.
They are closely related to carrots in terms of appearance, as they have a similar shape, but parsnips are usually cream-colored or pale yellow and have a sweeter, nuttier flavor, and are said to taste like carrots.
Parsnips are typically grown as annual crops and are harvested for their edible roots. These roots can vary in size but are often long and tapered, similar to carrots.
They have a firm texture and are commonly used in a variety of culinary dishes, such as soups, stews, roasted vegetable medleys, and purees.
They are known for their earthy, slightly sweet flavor, which becomes even sweeter when they are cooked or roasted.
Tips, Variations, And Substitutions
🍲 Cloves – This gives the parsnip soup a cozy aromatic flavor. Cloves have a strong distinct flavor so use it sparingly.
🍲 Chunks of vegetables – To make this soup more filling and hearty you can add vegetables that are chopped in slightly bigger sizes or serve this with roasted vegetables.
🍲 Crispy leeks or parsnip chips – These both add a contrast in textures to the soup with its crunchy and crispy feel.
More Soup Recipes
If you are looking for a variety of ways to keep you warm this cold season then look no further. You can add these to your repertoire of soups that you can serve to your loved ones.
Vegan potato soup – This easy potato Soup is a filling and velvety soup that can be served with slices of vegan bread.
Creamy vegan potato leek Soup – A classic French soup that’s made dairy-free! It’s aromatic, filling, and savory. A must-try during the cold season.
Frequently Asked Questions
That is actually a good idea. Charring the vegetables in the oven will give them a more tender texture and concentrate the taste of the vegetables making them more sweet.
Yes, you can. Just place small amounts in the regular blender and allow it to cool for a few minutes. Then cover with a lid and blend until it becomes smooth.
If you want a creamy element to this soup you can pour a little heavy cream about 5 minutes before you turn off the fire. You Can then sprinkle crispy leeks as a garnish before serving.
Parsnip Leek Soup Recipe
Ingredients
- 2 large leek washed, trimmed and thinly sliced
- 1 lb parsnips peeled and diced
- 2 stalk celery diced
- 4 cup vegetable broth
- 3 clove garlic minced
- 3 tbsp olive oil
- ½ tsp dried thyme
- ½ tsp dried sage
- ½ tsp salt
- ¼ tsp ground pepper
Instructions
- Prepare the vegetables. Remove the darkest portion of the leeks and the root. Cut it open lengthwise and rinse the inner layers to make sure there is no residue or dirt, then slice it crosswise thinly.
- Cut celery into small dice and mince the garlic. Peel and slice the parsnips into less than ½”/12mm thick small slices.
- In a large pot, heat the olive oil over medium heat. Add the leeks and cook for 7 to 10 minutes, stirring regularly, until they turn tender.
- Add the parsnip, celery, garlic, thyme, and sage, and stir to distribute everything evenly. Pour in the vegetable broth and bring it to a boil then reduce heat to medium-low. Let it simmer for 30 to 40 minutes, stirring occasionally, until the vegetables are very soft.
- Remove from heat and add salt and pepper. Use an immersion blender (or transfer the soup to a stand blender) and blend until smooth and pureed. Adjust seasoning to taste. Sprinkle with chopped chives or green onion as a garnish and serve as a side dish or appetizer. (Note)
Notes
Nutrition
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