Parsnip Soup

It has been a while since I created a brand new recipe. It won’t re-invent the wheel but I am very fond of it. First of all because it is very good, but also because it is the easiest recipe to prepare: 40 minutes from kitchen to table, a short ingredients list and no endless chopping. You still end up with a creamy and comforting soup, which is perfect for those chilly February evenings. You could easily add some spices to it, but I decided to keep it as simple as possible for the natural sweetness of the parsnips to shine.

 

Parsnip Soup

 

Ingredients (serves 4):

 

2tbsp olive oil
1 medium onion, finely chopped
5 medium parsnips, peeled and cut into small chunks (I used a 600g bag)
1 large garlic clove, finely chopped
625ml vegetable or chicken stock
250ml milk
1/2 tsp sea salt

 

 

Method:

 

1- Heat the olive oil over medium heat and cook the chopped onion for 7-8 minutes, until soft and translucent (be careful not to brown or burn your onion.)

2- Add the chopped parsnips and garlic. Cook for a further minute until the garlic becomes fragrant.

3- Add the vegetable stock and bring back to the boil. Cover with a lid, bring the heat down and allow to simmer for 25-30 minutes, stirring occasionally, until the parsnip has softened.

4- Using an immersion blender, blend the soup until smooth. Add the milk and warm the soup up, gently without boiling it.

5- Check the seasoning and add 1/2tsp of sea salt if needed. Serve with a sprinkle of freshly chopped parsley.

 

Sandra’s note: the milk I have used is semi-skimmed. I have not tested the recipe with non-dairy milk. Simply be aware that some non-dairy milks curdle when mixed with hot liquids.