Description
Creamy parsnip soup whispers comfort with its velvety blend of roasted root vegetables and aromatic herbs. Winter’s warmth nestles in each spoonful, inviting you to savor a simple, nourishing embrace of seasonal elegance.
Ingredients
Scale
Main Vegetables:
- 1 pound parsnips, peeled and chopped
- 1 large onion, chopped
- 1 large carrot, chopped
Liquid Ingredients:
- 2 cans (14.5 ounces/414 grams each) reduced-sodium chicken broth
- 1 cup fat-free milk
Seasonings and Fats:
- 1 tablespoon butter
- 1 teaspoon curry powder
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
Instructions
- Melt butter in a large pot over medium heat, gently sautéing chopped onions and carrots until they become translucent and tender, approximately 5 minutes.
- Introduce diced parsnips to the pot, stirring continuously to coat with butter and allow them to soften slightly for 2-3 minutes.
- Sprinkle curry powder, salt, and pepper into the vegetable mixture, ensuring even distribution and allowing the spices to release their aromatic flavors.
- Pour in vegetable or chicken broth, stirring to combine all ingredients, then increase heat to bring the liquid to a rolling boil.
- Reduce heat to low, cover the pot, and let the soup simmer gently for 12-15 minutes, or until parsnips are completely tender when pierced with a fork.
- Remove pot from heat and allow the mixture to cool for 5 minutes to prevent potential splattering during blending.
- Transfer the soup to a blender and process until completely smooth and creamy, working in batches if necessary.
- Return the puréed soup to the pot, slowly stir in milk, and warm over low heat until heated through, being careful not to boil.
- Taste and adjust seasoning if needed, then serve hot with optional garnishes like fresh herbs or a drizzle of cream.
Notes
- Choose butter with a high smoke point to prevent burning during sautéing.
- Dice vegetables uniformly for even cooking and consistent texture.
- Adjust curry powder quantity based on personal spice preference, starting with less and adding gradually.
- For a vegan version, substitute butter with olive oil and milk with coconut or almond milk alternative.
- Prep Time: 10 minutes
- Cook Time: 17-20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: European
Nutrition
- Serving Size: 4
- Calories: 137 kcal
- Sugar: 9 g
- Sodium: 390 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 11 mg