Spring Parsnip Soup

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Difficulty: Beginner
Servings: 4
Calories: 180
Description

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
  • 1 pund Parsnips, peeled and chopped into small pieces
  • 1 medium onion, diced
  • 1 to 2 garlic cloves, finely minced
  • 1 small potato, peeled and cubed
  • 4 cups vegetable broth, or enough to cover the vegetables
  • 1 tablespoon olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons cream or plain yogurt, optional for extra smoothness ((2-3 tablespoons))
  • Fresh parsley or chives for serving
Instructions
  1. 1
    Warm the olive oil in a pot, then add the onion and cook until it softens.
  2. 2
    Stir in the garlic, parsnips and potato so everything gets lightly coated and warm.
  3. 3
    Pour in the broth until the vegetables are covered, then bring it to a gentle simmer.
  4. 4
    Let the soup cook for 25 to 30 minutes, or until the parsnips are completely tender.
  5. 5
    Blend the soup until smooth and creamy, or leave it unblended for a lighter broth style.
  6. 6
    Stir in the cream or yogurt if using, then season with salt and pepper.
  7. 7
    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.

Keywords: soup
https://trustedmemorialplanners.com/post/recipe/spring-parsnip-soup