Spring Parsnip Soup
A warm, light spring parsnip soup that feels gentle and grounding on busy or low-energy days. It is easy to prepare, soothing to eat, and works well for make-ahead meals or simple lunches.
Ingredients
Instructions
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Warm the olive oil in a pot, then add the onion and cook until it softens.
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Stir in the garlic, parsnips and potato so everything gets lightly coated and warm.
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Pour in the broth until the vegetables are covered, then bring it to a gentle simmer.
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Let the soup cook for 25 to 30 minutes, or until the parsnips are completely tender.
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Blend the soup until smooth and creamy, or leave it unblended for a lighter broth style.
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Stir in the cream or yogurt if using, then season with salt and pepper.
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Warm through and serve with fresh herbs on top.
Note
The soup freezes well, especially if you add any cream after thawing.
For a lighter version, skip the cream and finish with a squeeze of lemon instead.
You can keep the soup unblended for a brothy, vegetable-style version that still tastes warm and comforting.
soup
