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.
