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Cream Of Parsnip Soup Recipe Easy

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Easy Creamy Parsnip Soup Recipe with Three Herbs Low FODMAP Recipe Parsnip soup, Soup
Easy Creamy Parsnip Soup Recipe with Three Herbs Low FODMAP Recipe Parsnip soup, Soup from www.pinterest.com

Description

This cream of parsnip soup recipe is easy to make and perfect for those cold winter days. Parsnips are a root vegetable that have a sweet and nutty flavor, which makes them perfect for soups. This recipe is a great way to use up any parsnips you have lying around and is sure to warm you up on a cold day.

Prep Time

The prep time for this recipe is around 15 minutes. This includes peeling and chopping the parsnips, onions, and garlic.

Cook Time

The cook time for this recipe is around 30 minutes. This includes cooking the vegetables, adding the broth and cream, and blending the soup.

Ingredients

  • 4 large parsnips, peeled and chopped
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 4 cups of vegetable broth
  • 1 cup of heavy cream
  • 2 tablespoons of olive oil
  • Salt and pepper to taste

Equipment

  • A large soup pot
  • An immersion blender or regular blender
  • A wooden spoon
  • A sharp knife
  • A cutting board

Method

  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the chopped onion and garlic to the pot and sauté for 2-3 minutes until softened.
  3. Add the chopped parsnips to the pot and cook for 5-7 minutes until they begin to soften.
  4. Add the vegetable broth to the pot and bring to a boil.
  5. Reduce the heat to low and let the soup simmer for 15-20 minutes until the parsnips are completely soft.
  6. Remove the pot from the heat and let it cool for a few minutes.
  7. Use an immersion blender or regular blender to blend the soup until it is smooth and creamy.
  8. Return the pot to the stove and add the heavy cream.
  9. Heat the soup over low heat for a few minutes until it is warmed through.
  10. Season with salt and pepper to taste.

Notes

  • This soup can be made ahead of time and stored in the fridge for up to 3 days.
  • If the soup is too thick, you can add more broth or cream to thin it out.
  • If you don't have an immersion blender, you can use a regular blender but be careful not to fill it too full and blend in batches.

Nutrition Info

  • Calories: 280
  • Protein: 4g
  • Fat: 20g
  • Carbohydrates: 24g
  • Fiber: 5g

Recipes FAQ

Can I use chicken broth instead of vegetable broth?

Yes, you can use chicken broth instead of vegetable broth if you prefer.

Can I use half and half instead of heavy cream?

Yes, you can use half and half instead of heavy cream if you want to reduce the fat content of the soup.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Just make sure it is completely cooled before transferring it to a freezer-safe container.

Recipe Tips

  • Make sure to peel the parsnips before chopping them.
  • Cut the vegetables into small pieces so they cook faster.
  • Be careful when blending hot soup in a regular blender. It can explode if the blender is too full.
  • Season the soup with salt and pepper to taste.

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