Serves 6
126 cal · 45 min
Parsnip Soup
Recipe GLPR8efbf23a5b0b8f
A smooth and creamy pureed soup made with sweet parsnips, tender potatoes, and aromatic vegetables. This comforting classic is thickened naturally by blending the cooked ingredients and finished with a touch of butter for richness.
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Ingredients
1 tablespoon Vegetable oil
2 cups Onion, chopped
½ cup Celery, chopped
3 cloves Garlic cloves, minced
½ teaspoon Salt
½ teaspoon Black pepper
3 cups Parsnips, peeled and chopped
1 cup Potato, peeled and cubed
4 cups Low-sodium vegetable broth
1 cup Water
1 tablespoon Unsalted butter or margarine
Directions
Wash your hands thoroughly with soap and water before beginning.
Heat the vegetable oil in a large saucepan over medium heat until shimmering, about 1 minute.
Add the chopped onion and celery to the hot oil, stirring occasionally, and cook until softened and translucent, approximately 5 minutes.
Stir in the minced garlic, salt, and black pepper, and cook for an additional 1 minute until fragrant.
Add the chopped parsnips, cubed potato, vegetable broth, and water to the saucepan and stir to combine.
Increase the heat to high and bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes or until the parsnips and potatoes are very tender and easily pierced with a fork.
Remove from heat, stir in the unsalted butter or margarine until melted, and allow the soup to sit undisturbed for 5 minutes.
Working in batches to avoid overflow, carefully transfer the soup to a blender. Follow the blender manufacturer's instructions for pureeing hot liquids—typically filling the blender only halfway, placing the lid on loosely, and covering it with a kitchen towel before blending on high speed until completely smooth.
Return the pureed soup to the saucepan and reheat over medium heat, stirring frequently. If the soup is too thick, stir in additional water, a quarter cup at a time, until it reaches your desired consistency. Serve hot.
