Mermaid's Parsnip, Potato, Turkey Sausage Soup

Name: Mermaid's Parsnip, Potato, Turkey Sausage Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter (or use part olive oil); 1 lb parsnip, chopped; 2 medium onions, chopped; 2 garlic cloves, minced; 6 cups chicken broth or 6 cups vegetable broth; ¼ teaspoon ground nutmeg; ½ cup evaporated milk; ⅓ cup maple syrup; 2 teaspoons Dijon mustard (or more for spicier taste); salt; ¾ cup pine nuts, toasted (or use other nuts); 1 12-2 cups new potatoes, peeled, diced, cooked; 8 sweet Italian turkey sausage links

Servings: persons

3 tablespoons butter (or use part olive oil)
1 lb parsnip, chopped
2 medium onions, chopped
2 garlic cloves, minced
6 cups chicken broth or 6 cups vegetable broth
¼ teaspoon ground nutmeg
½ cup evaporated milk
⅓ cup maple syrup
2 teaspoons Dijon mustard (or more for spicier taste)
salt
¾ cup pine nuts, toasted (or use other nuts)
1 12-2 cups new potatoes, peeled, diced, cooked
8 sweet Italian turkey sausage links

1
Melt 3 tablespoons butter in heavy-bottomed soup pot until begins to brown.
2
Add chopped parsnips, onion, and minced garlic and saute until onions are translucent but not brown.
3
Add broth and nutmeg and bring to simmer.
4
Cook until parsnips are soft, about 40 minutes.
5
Add evaporated milk and remove from heat.
6
Pour into blender and puree until velvety smooth.
7
Stir in maple syrup and Dijon mustard and salt to taste.
8
If forgoing the diced potato and sausage, garnish individual soup bowls with pine nuts or other nuts and serve.
9
Otherwise, continue.
10
Add water or broth to cover 1 1/2 - 2 cups diced red new potatoes and simmer about 20-25 minutes until tender but retain shape.
11
Drain diced potato and add to soup.
12
Carefully mix in so potato dice retain shape.
13
Slice 1 turkey sausage per person and fry on both sides in nonstick cooking pan with either a little broth or water (1-2 tbsp or more) or with a small amount (1 tbsp or less) of olive oil.
14
Add to soup and mix inches.

1532

kcal

Calories

Fat

Carbs

181

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 tablespoons butter (or use part olive oil), 1 lb parsnip, chopped, 2 medium onions, chopped, 2 garlic cloves, minced, and more.

Yes, Mermaid's Parsnip, Potato, Turkey Sausage Soup 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.

That's it — enjoy your meal!