Creamy Parsnip Soup with Smoked Paprika Oil and Toasted Almonds Recipe

Name: Creamy Parsnip Soup with Smoked Paprika Oil and Toasted Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 onion, finely chopped; 2 cloves garlic, finely chopped; 1 tablespoon fresh thyme, finely chopped; 1 bay leaf, fresh or dried; 6 to 7 medium parsnips, peeled and roughly diced; 1 large, floury potato, peeled and roughly diced; 1 to 2 tablespoons white (shiro) miso paste (optional); 1 tablespoon fresh lemon juice; Fine sea salt, to taste; Toasted almonds, roughly chopped, to serve; Italian parsley, to serve; 1/4 cup extra-virgin olive oil; 1 1/2 teaspoons smoked paprika; Fine sea salt

Servings: persons

2 tablespoons extra-virgin olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon fresh thyme, finely chopped
1 bay leaf, fresh or dried
6 to 7 medium parsnips, peeled and roughly diced
1 large, floury potato, peeled and roughly diced
1 to 2 tablespoons white (shiro) miso paste (optional)
1 tablespoon fresh lemon juice
Fine sea salt, to taste
Toasted almonds, roughly chopped, to serve
Italian parsley, to serve
1/4 cup extra-virgin olive oil
1 1/2 teaspoons smoked paprika
Fine sea salt

1
Make the Soup Remove soup from the heat, discard bay leaf, add miso paste and lemon juice and blend with a stick blender until smooth.
2
Serve in bowls, drizzled with a little smoked paprika oil, a handful of toasted almonds and some Italian parsley.
3
Meanwhile, make the smoked paprika oil Gently heat the olive oil over medium heat in a small skillet until warm (but not hot), remove from heat and stir in smoked paprika and a good pinch of sea salt.
4
Set aside.
5
Remove soup from the heat, discard bay leaf, add miso paste and lemon juice and blend with a stick blender until smooth.
6
Serve in bowls, drizzled with a little smoked paprika oil, a handful of toasted almonds and some Italian parsley.
7
Any leftover soup can be refrigerated for 3 to 4 days or frozen for longer.
8
Excess smoked paprika oil will store for 1 to 2 months in a lidded jar at room temperature.

241

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 onion, finely chopped, 2 cloves garlic, finely chopped, 1 tablespoon fresh thyme, finely chopped, and more.

Yes, Creamy Parsnip Soup with Smoked Paprika Oil and Toasted Almonds falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Parsnip Soup with Smoked Paprika Oil and Toasted Almonds

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