Creamy Parsnip Soup
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(15)
Ingredients
4 servings
- 3 tablespoons oil or butter
- one onion, diced ( see instructions in notes, if roasting)
- 6 garlic cloves, rough chopped
- 1 tablespoon thyme (or 1 tsp dried thyme)
- 1/4 th of an apple, sliced
- 1 lbs parsnips, washed and sliced to 1/2 inch thick disks
- 4 cups stock- veggie or chicken
- salt to taste
- 1/4 teaspoon cardamom
- 1/8 teaspoon white pepper
- 1/2 cup heavy cream, half and half or vegan cream (all optional- see notes)
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Preparation
Step 1
Stovetop version: ( see notes for roasted version)
Step 2
Heat oil in a large heavy-bottomed pot or dutch oven over medium heat. Add onions and saute until fragrant and golden, 6-7 minutes. Add garlic, thyme and apples. Saute 2-3 more minutes until frgrant.
Step 3
Add parsnips and stock and salt. Give a stir and bring to a boil. Lower heat, cover and simmer until parsnips are cooked through, about 12-14 minutes.
Step 4
Turn heat off and puree either using an immersion blender or regular blender ( blend in batches) until smooth. Place back in the pot over low heat.
Step 5
Whisk in the cardamom and white pepper, add the cream. Taste and adjust the salt and spices to your liking.
Step 6
Serve in bowls with crushed toasted hazelnuts. A little drizzle of hazelnut oil is nice if you have it too. Top with a thyme sprig. Enjoy!
Step 7
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