Parsnip Soup Recipe

Our parsnip soup recipe is worth a try! It warms from the inside as well as the outside, is wonderfully creamy and has a strong flavour. So our cream of parsnip soup has what it takes to convince even parsnip sceptics.

Parsnips not only provide vitamins and minerals, but also important fibres for our intestinal bacteria. These count as dietary fibres, are broken down into their individual components by bacteria in the large intestine and additionally stimulate digestion through their swelling capacity.

Do I need to peel parsnips for soup?

It is not necessary to peel parsnips before adding them to soup. In fact, many people prefer to leave the skin on for added texture and nutrients. However, if the skin is tough or discolored, you may want to peel it off before adding the parsnips to the soup.

To peel parsnips, you can use a vegetable peeler or a paring knife. Start at the top of the parsnip near the stem and run the peeler or knife down the length of the parsnip, removing the skin. You may need to use a little more pressure than you would with a carrot or potato, as parsnips have a thicker skin.

Once the parsnips are peeled, you can chop them into small pieces and add them to your soup. They will add a sweet, earthy flavor and a creamy texture to the soup. Enjoy!

What flavors go well with parsnips?

Parsnips have a sweet, nutty flavor that pairs well with a variety of ingredients. Some flavors that complement parsnips include:

1. Herbs: Parsley, thyme, rosemary, and dill are all herbs that go well with parsnips.
2. Spices: Cinnamon, nutmeg, and allspice are all spices that can enhance the sweetness of parsnips.
3. Citrus: The bright, tangy flavor of citrus fruits such as lemon, orange, and grapefruit can balance out the sweetness of parsnips.
4. Root vegetables: Parsnips can be roasted with other root vegetables such as carrots, potatoes, and beets for a flavorful and colorful dish.
5. Meats: Parsnips can be paired with meats such as pork, chicken, and lamb for a heartier meal.
6. Cheese: Parsnips can be grated and added to a cheese sauce for a creamy, savory dish.
7. Nuts: Toasted nuts such as almonds, hazelnuts, and walnuts can add crunch and flavor to parsnip dishes.

How do you reduce sweetness in parsnip soup?

There are a few ways you can reduce the sweetness of parsnip soup:

1. Add an acidic ingredient: Adding a small amount of an acidic ingredient such as lemon juice or vinegar can help balance out the sweetness of the parsnips. Start with a small amount and adjust to taste.
2. Add a savory ingredient: Adding a savory ingredient such as cheese, bacon, or nuts can help counterbalance the sweetness of the parsnips.
3. Add a bit of heat: A small amount of heat from chili peppers or hot sauce can help cut through the sweetness of the parsnips.
4. Use less parsnips: If the sweetness is too overwhelming, you may want to consider using fewer parsnips in the soup.
5. Add other vegetables: Adding other vegetables such as carrots, celery, or onions can help balance out the sweetness of the parsnips.

Keep in mind that the sweetness of parsnips can vary depending on the variety and how they are cooked. Roasting parsnips can bring out their natural sweetness while boiling or steaming them can result in a milder flavor. Experiment with different cooking methods and ingredient combinations to find the right balance of sweetness for your taste preferences.

How do you prepare parsnips for soup?

To prepare parsnips for soup, follow these steps:

1. Wash the parsnips: Rinse the parsnips under cold running water to remove any dirt or debris.
2. Peel the parsnips: If desired, use a vegetable peeler or a paring knife to remove the skin from the parsnips. If the skin is thin and smooth, you may not need to peel it off.
3. Chop the parsnips: Cut the parsnips into small pieces, about 1/2 inch to 1 inch in size. This will help them cook evenly in the soup.
4. Add the parsnips to the soup: Once the other ingredients in your soup are cooked, add the chopped parsnips to the pot. If you are making a pureed soup, you can add the parsnips at the beginning with the other vegetables.
5. Cook the soup: Allow the soup to simmer until the parsnips are tender, about 20-30 minutes. If you are making a pureed soup, you may need to cook the parsnips for longer, until they are soft enough to blend easily.

Once the parsnips are cooked, you can use an immersion blender to puree the soup, or you can transfer the soup to a blender and blend it in batches. If you are not pureeing the soup, you can leave the parsnips in larger pieces for added texture. Enjoy!

Best Parsnip Soup Recipe

Servings: 4 Preparation:10 minutes Cooking time: 10 minutes Calories: 320 Fat: 11g

Ingredients

2 onions
600 g parsnip
200 g potatoes
1 tbsp butter
1 l vegetable stock
½ bunch fresh parsley (alternatively: chives)
100 g cream (30 % fat)
salt
Pepper
freshly grated nutmeg
1 tbsp. lemon juice

Instructions

Peel and finely dice the onions. Wash, peel and coarsely dice the parsnips and potatoes.

Heat the butter in a saucepan. Sauté the onions in it for 2-3 minutes until translucent. Fry the parsnip and potato pieces briefly, then deglaze with vegetable stock, bring to the boil and simmer over medium heat for 20 minutes until the vegetables are soft.

In the meantime, rinse the parsley, shake dry and chop finely. Remove the soup from the heat and purée finely with a hand blender.

Mix the cream into the soup, heat up again, then season everything with iodised salt, pepper, nutmeg and lemon juice. Sprinkle the soup with chopped parsley and serve with bread.

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Easy Parsnip Soup Recipe

Rating: 4.6/5

( 32 voted )

Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 320 calories 11 fat

Ingredients

• 2 onions
• 600 g parsnip
• 200 g potatoes
• 1 tbsp butter
• 1 l vegetable stock
• ½ bunch fresh parsley (alternatively: chives)
• 100 g cream (30 % fat)
• salt
• Pepper
• freshly grated nutmeg
• 1 tbsp. lemon juice

Instructions

1. Peel and finely dice the onions. Wash, peel and coarsely dice the parsnips and potatoes.
2. Heat the butter in a saucepan. Sauté the onions in it for 2-3 minutes until translucent. Fry the parsnip and potato pieces briefly, then deglaze with vegetable stock, bring to the boil and simmer over medium heat for 20 minutes until the vegetables are soft.
3. In the meantime, rinse the parsley, shake dry and chop finely. Remove the soup from the heat and purée finely with a hand blender.
4. Mix the cream into the soup, heat up again, then season everything with iodised salt, pepper, nutmeg and lemon juice. Sprinkle the soup with chopped parsley and serve with bread.