Lentil and Parsnip Soup With Umamí Vegetable Broth
Cozy Up with Lentil and Parsnip Soup: A Flavorful & Nutritious Delight!
As the weather cools down, there’s nothing quite like a warm bowl of soup to nourish the body and soul. Today, we’re sharing a recipe for Lentil and Parsnip Soup with Umami Vegetable Broth – a vibrant, flavorful, and incredibly satisfying soup that’s perfect for lunch, dinner, or a cozy weekend meal. This isn’t your average lentil soup; the parsnips add a subtle sweetness, while the umami-rich broth elevates the entire experience.
Why You’ll Love This Soup
- Packed with Nutrients: Lentils are a fantastic source of protein and fiber, while parsnips and sweet potatoes offer essential vitamins and minerals.
- Umami Bomb: The umami vegetable broth adds a depth of flavor that will tantalize your taste buds. It’s savory, satisfying, and utterly delicious.
- Easy to Make: Whether you prefer the convenience of an Instant Pot or the traditional stovetop method, this soup is surprisingly easy to prepare.
- Versatile: This soup is perfect on its own, or you can serve it with a side of crusty bread for dipping.
What Makes This Soup Special?
The secret to this soup’s incredible flavor lies in the combination of ingredients. Parsnips, often overlooked, bring a unique sweetness and subtle spice that complements the earthy lentils beautifully. The umami broth, created with carefully selected vegetables, adds a savory depth that will keep you coming back for more. We’ve also included a touch of cumin, granulated onion, and garlic to enhance the overall flavor profile.
Frequently Asked Questions
Q: Can I use different lentils?
A: Yes, you can! Red lentils cook the quickest and create a lovely creamy texture. Brown or green lentils will also work, but may require a longer cooking time.
Q: Can I make this soup vegan?
A: Absolutely! This recipe is naturally vegetarian and easily vegan. Just ensure your vegetable broth is vegan-friendly.
Q: Can I freeze this soup?
A: Yes! This soup freezes beautifully. Allow it to cool completely before transferring it to airtight containers. It will keep in the freezer for up to 3 months.
Q: What can I serve with this soup?
A: Crusty bread, a side salad, or a sprinkle of toasted seeds are all great accompaniments.
Q: What if I don’t have celeriac root?
A: No problem! You can substitute it with 3 celery stalks. It won’t have quite the same earthy flavor, but it will still be delicious.
We hope you enjoy this comforting and flavorful Lentil and Parsnip Soup as much as we do! It’s a perfect way to nourish your body and soul on a chilly day.
Lentil and Parsnip Soup with Umami Vegetable Broth
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 large onion roughly diced
- 1 celeriac root peeled and diced (substitute 3 celery stalks, if needed)
- 2 large parsnips peeled and chopped
- 1 large sweet potato peeled and diced
- 2 cups red lentils rinsed
- 1 quart umami vegetable broth
- 5 cups water
- 0.5 tablespoon sea salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 tablespoon granulated onion
- 0.5 tablespoon granulated garlic
- to garnish nutmeg
- to garnish chopped parsley
Instructions
- Set Instant Pot on sauté. Add oil and warm for a minute. Add onions and cook for 1–2 minutes. Add the celeriac root, parsnips, and sweet potato. Cook until lightly browned, about 3–4 minutes. Add the lentils and broth, and pour in an additional 5 cups of water.
- Pressure cook on high for 25 minutes, then allow a natural pressure release. Alternatively, simmer in a pot for 45-60 minutes, or until lentils are tender.
- Blend the soup to your desired consistency. Season with salt and pepper to taste.
- Garnish with nutmeg and chopped parsley before serving.
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