PARSNIP VEGETABLE SOUP
I had to use up a bunch of vegetables from my CSA box and came up with this soup. I like my soups very thick, but feel free to use more broth for a thinner soup. I only had sour cream in the fridge, but you can top with cream or crème fraiche as well.
Provided by barbara
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium-low heat. Add carrot, leek, onion, ginger, and thyme. Cook, stirring occasionally, until vegetables have softened, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add parsnips and broth and bring to a boil. Cover, reduce heat, and simmer until all vegetables are soft, about 15 minutes. Remove from heat.
- Puree soup with an immersion blender and season with salt, pepper, and nutmeg. Add more broth if soup is too thick.
- Serve with a dollop of sour cream.
Nutrition Facts : Calories 192.3 calories, Carbohydrate 29.6 g, Cholesterol 17.4 mg, Fat 7.7 g, Fiber 7.1 g, Protein 3 g, SaturatedFat 4.4 g, Sodium 414.9 mg, Sugar 9.7 g
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Allah Dita
[email protected]This soup is a must-try for parsnip lovers. It's creamy, flavorful, and incredibly satisfying.
Sadin Hassine
[email protected]I'm not a great cook, but this recipe was so easy to follow. Even I could make it!
Heer Hoor
[email protected]This soup is so easy to make. I had it on the table in under an hour.
Qamarqamar Qamar
[email protected]I love that this soup is healthy and filling. It's a great way to get your daily dose of vegetables.
jalena talton
[email protected]This soup is perfect for meal prep. I made a big batch on the weekend, and I've been eating it for lunch all week.
Ali Abdullah
[email protected]I'm not a fan of parsnips, but I tried this soup because my friend recommended it. I was pleasantly surprised. The parsnip flavor was subtle, and the soup was very creamy and flavorful.
Bless Ankunda
[email protected]This soup is a great way to use up leftover vegetables. I had some extra carrots and potatoes, and they worked perfectly in this recipe.
Aslalm Sagarali
[email protected]I'm allergic to celery, so I omitted it from the recipe. The soup was still delicious, and I didn't miss the celery at all.
Laurie Richards
[email protected]I made this soup in a slow cooker, and it was perfect. The flavors had time to develop, and the soup was incredibly flavorful.
Jennifer Butler
[email protected]I accidentally added too much garlic, but the soup was still really good. The garlic flavor was strong, but not overpowering.
Juanito Carmona
[email protected]The soup was delicious, but it was a bit too thick for my liking. I added some extra water, and it was perfect.
Khokhar Sahb
[email protected]The soup was a bit bland for my taste. I added some extra salt and pepper, and it was much better.
Movie Time
[email protected]This soup is so versatile. I added some leftover roasted chicken, and it was incredible. You can easily customize it to your liking.
Number One
[email protected]Followed the recipe exactly, and it came out perfect. Will definitely be making this again.
Alex marks
[email protected]I'm not a huge fan of parsnips, but this soup converted me. The texture was velvety smooth, and the flavor was well-balanced.
Angel Allen
[email protected]Used vegetable broth instead of chicken broth, and it was still amazing. Highly recommend this recipe for vegans and vegetarians.
Elinor Kadussi Naim
[email protected]Easy to make and absolutely delicious. The perfect comfort food for a cold day!
Josh Williams
[email protected]I added some fresh thyme from my garden, and it really elevated the soup. The thyme added a wonderfully aromatic touch.
Tiff Turner
[email protected]This parsnip soup turned out amazing! The flavors were incredible. Creamy, earthy, and a hint of sweetness from the parsnips. Definitely a keeper recipe!