Soup Season: Parsnip Soup

When I went food shopping a week ago, Sainsbury’s were selling bags of parsnips at a reduced price. They were all perfectly fine so I bought a lot, deciding I would make a parsnip soup 🙂

I’ve said before, and will say again, soups are so easy you really don’t need to follow a recipe for them! So I literally just threw a bunch of things together that I thought would taste nice, but I’ve written down the quantities for anyone who wants to try this themselves 🙂 The end result was a really delicious soup!

Makes about 10 servings (reduce quantities accordingly if you want a smaller batch)
Cooking time: 40 minutes

2kg parsnips, chopped
1 onion, chopped and peeled
1 swede, chopped and peeled
2 cloves of garlic, peeled and crushed
vegetable stock (enough to cover the chopped vegetables in the pan – I used about 3 litres)

Add all the vegetables into a pan – I actually halved the quantities and split them between 2 pans because I didn’t have 1 big enough for everything all at once. Add the crushed garlic and pour over enough vegetable stock to cover the vegetables. The soup turns out nice and thick in my opinion but if you want a thinner soup, add more water/stock.

Bring to the boil then reduce heat and simmer for around 30-40 minutes, until the parsnip and swede are soft.

Remove from the heat and blend in batches in a blender/food processor or use a hand-held blender, until smooth. ….and that’s it! Soup 🙂

As always, I had a serving the day I made it (and kept one for the next day too) then put the rest into Pour And Store bags after it had cooled down, to store in the freezer.

It is a fairly sweet soup, because parsnips are quite a sweet vegetable, so if you want to change this you can add some paprika or cumin to the soup, and/or swirl some sour cream in to each bowl when you serve it (not before).

Enjoy 🙂

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