Description
Warm your soul with this creamy parsnip potato soup, a comforting blend of sweet parsnips and smooth potatoes. Infused with aromatic garlic and onions, every spoonful is like a warm hug. Topped with fresh herbs, this dish is perfect for family gatherings or a cozy night in. Easy to prepare and deliciously satisfying, it’s sure to become a favorite in your kitchen.
Ingredients
Scale
- 2 cups parsnips, peeled and chopped
- 2 cups Yukon Gold potatoes, peeled and chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 2 tablespoons fresh thyme or parsley, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion until translucent (about 5 minutes). Add minced garlic and cook for another minute.
- Add chopped parsnips and potatoes; stir to combine.
- Pour in vegetable broth to cover the vegetables. Bring to a boil, then reduce heat and simmer for about 20 minutes or until tender.
- Use an immersion blender to blend the soup until smooth. Alternatively, transfer to a countertop blender.
- Stir in heavy cream (or coconut milk) and fresh herbs. Simmer for an additional few minutes; adjust seasoning with salt and pepper.
- Serve hot, garnished with extra herbs or a drizzle of cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg