Creamy Parsnip Soup
Cozy Up with Creamy Parsnip Soup: A Winter Warmth
As the days get shorter and the temperature drops, there’s nothing quite like a warming bowl of soup to lift your spirits. Today, we’re sharing a recipe for Creamy Parsnip Soup – a surprisingly delightful and flavorful soup that’s perfect for a cozy night in. Parsnips often get overlooked, but they bring a unique sweetness and earthy depth to this soup that you won’t find in your typical potato or carrot-based blends.
This isn’t just another root vegetable soup; it’s a sophisticated and comforting dish that’s surprisingly easy to make. The addition of ginger and lemon brightens the flavors, while the Greek yogurt adds a lovely tang and creaminess. A sprinkle of Parmesan and fresh chives elevates it to something truly special.
Why Parsnip Soup?
Parsnips, related to carrots and parsley, offer a subtly sweet and slightly spicy flavor. They’re packed with nutrients like fiber, vitamin C, and folate. Blending them into a creamy soup is a fantastic way to enjoy their benefits and discover a new favorite ingredient.
What does it taste like?
The soup has a naturally sweet and earthy flavor, balanced by the zing of lemon and the warmth of ginger. The Greek yogurt adds a pleasant tang, and the Parmesan provides a savory finish. It’s a comforting and satisfying flavor profile that’s both familiar and unique.
Tips for the Best Creamy Parsnip Soup:
- Roast the Parsnips: For an even deeper, more caramelized flavor, roast the parsnips before adding them to the soup. Toss them with a little olive oil and roast at 400°F (200°C) for 20-25 minutes.
- Use Good Quality Stock: The flavor of your stock will significantly impact the final result. Homemade chicken stock is ideal, but a good quality store-bought option will also work.
- Don’t Skip the Lemon: The lemon juice brightens the flavors and balances the sweetness of the parsnips.
- Adjust the Consistency: If you prefer a thinner soup, add more stock. For a thicker soup, use less.
Frequently Asked Questions:
- Can I make this soup vegan? Absolutely! Substitute the Greek yogurt with a plant-based yogurt alternative and omit the Parmesan cheese. You can also add a tablespoon of nutritional yeast for a cheesy flavor.
- Can I freeze this soup? Yes, this soup freezes well. Let it cool completely before transferring it to an airtight container. It will keep in the freezer for up to 3 months.
- What can I serve with this soup? This soup pairs well with crusty bread, a side salad, or a grilled cheese sandwich.
- Can I use other root vegetables? Yes, you can add carrots or sweet potatoes for a slightly different flavor profile.
- Is this soup suitable for children? Yes, this soup is generally suitable for children, but you may want to adjust the amount of pepper to suit their taste.
We hope you enjoy this comforting and flavorful Creamy Parsnip Soup as much as we do! It’s the perfect way to warm up on a chilly day and discover the deliciousness of parsnips.
Creamy Parsnip Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion sliced
- 2 leeks sliced
- 2 stalks celery sliced
- 3 cloves garlic crushed
- 4 medium parsnips peeled and chopped
- 2 inches ginger roughly chopped
- 2 cups chicken stock
- ½ lemon
- ½ cup Greek yogurt
- ⅛ teaspoon white pepper
- ¼ cup Parmesan cheese
- 1 tablespoon chives chopped
Instructions
- In a large saucepan, heat the olive oil over medium heat. Add the onion, leeks, garlic, celery, parsnips, and ginger.
- Cook until soft—about 5–10 minutes.
- Add the stock and lemon.
- Bring to a boil, then reduce to a simmer.
- Partially cover, then cook for twenty minutes.
- Remove from heat, then remove the lemon.
- Purée the soup in batches in a blender, or use an immersion blender to purée.
- Stir in the yogurt, pepper, and Parmesan.
- Garnish with chives, then serve.
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