This delicious Parsnip Soup recipe warms and comforts me greatly. a good winter soup with earthiness and savory taste with subdued sweet taste.
Simple enough for a casual weeknight dinner yet sophisticated enough for the holidays is this recipe for roasted parsnip soup with toasted hazelnuts. Cozy and comforting, this recipe is simple and delicious and effortlessly vegan. We consider it a dinner and enjoy presenting it with this Pear Salad and savory leek bread. Hence, nourishing!
Perfect for lazy Sundays, parsnip soup can be made on the stovetop in 30 minutes or by roasting the parsnips, which will improve the taste of the soup. Take the somewhat slower approach if you so like.
One has to look for the gifts—even the little ones—if one is here in winter. Usually immediately in front of us, they present several different forms. I usually find them in the kitchen, little messages from the universe, shaped as fruit.
The rough-skinned parsnips remind me that beneath strong exteriors frequently lives the tenderest and purest of souls, and how vital it is to see beyond surfaces.
Parsnips have evolved to be one of my favorite winter veggies. They are dubbed a “winter vegetable” because their flavors are not fully established until the roots have been exposed to near-freezing temperatures for 2 to 4 weeks in early winter.
Their exterior is rather tough-looking, yet when you get past their surface, there is something amazing about them. They have a sweetness, an earthiness and a complexity that makes them interesting and unforgettable.
How to make Parsnip SouP
Ingredients
- 2 pounds parsnips, peeled and cut into ½-inch pieces
- 3 carrots, peeled and cut into ½-inch pieces
- 2 tablespoons olive oil, divided
- sea salt and ground black pepper to taste
- 1 large onion, diced
- 3 stalks celery, diced
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- ½ teaspoon ground cardamom
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper
- 4 cups chicken stock
- 1 cup whole milk
- ½ cup heavy cream
Cooking Steps:
- Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
- Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil and toss to coat. Season with salt and pepper. Spread vegetables equally onto a baking sheet.
- Roast in the preheated oven until veggies are soft and parsnips are golden brown, about 30 minutes.
- Heat remaining 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir onion and celery in high oil until softened and onion is beginning to turn golden brown, about 5 minutes.
- Turn lower the heat to low and toss in the roasted carrots and parsnips, butter, brown sugar, and garlic. Keep cooking and stirring for another 5 to 10 minutes or until the vegetables are extremely soft and starting to turn brown.
- Add the cayenne pepper, ginger, cardamom, allspice, and nutmeg, and stir for one minute. Add chicken stock and heat over medium-high heat until it boils. For five to ten minutes, simmer gently over medium-low heat with a cover partially on.
- Pour blended soup into a clean pot. Stir in milk and cream. Return to a simmer over medium-low heat. Season with salt and pepper to serve.
The recipe comes from: Creamy Roasted Parsnip Soup
Storage and Serving Suggestions
- Parsnip soup will last up to 4 days in the fridge in an airtight container, and also freezes well, for up to 3 months. It also makes a comforting gift for a friend or neighbor.
- Serve with Sourdough Bread or Soft dinner Rolls and a lush Green Salad like our Pear Salad.
- Serve with the crushed hazelnuts.
- If you happen to have hazelnut oil, a tiny drizzle is really lovely here for ending.
FAQs
How can I adapt this soup to be vegetarian?
For a wonderful dairy-free option, swap vegetable stock for chicken stock, coconut or cashew cream for milk and cream, and olive oil for butter.
How can the texture be smoothed out?
Blend in batches in a high-speed blender to get a creamier soup. Use an immersion blender and keep some of the crumbs if you want your dish chunky.
What can I use in place of hazelnuts as a garnish?
You can add crispy toppings like roasted almonds, walnuts, or even crunchy fried shallots.
Which foods match parsnip soup?
To offset the rich, creamy flavor, serve with crisp sourdough or a sharp green salad.
