Parsnip Soup – a delicious recipe with parsnips, onion, sunflower oil, thyme, vegetable stock cube, milk. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Peel the parsnips and chop roughly into even sized pieces.
2
Slice the onion.
3
Heat the oil in a oven proof pot and saute the vegetables for 4 to 5 mins until they begin to soften but not to colour.
4
Add thyme (chopped), enough water to cover the vegetables and the stock cube and bring to a simmer.
5
Put on the lid and pop into the oven (bottom oven of the AGA) for 30 mins or until the vegetables are cooked through.
6
Or continue to cook on the stove top at a simmer until the vegetables are cooked through. If cooking on the stove top check from time to time that the vegetables have enough liquid, you dont want them to burn!
7
When the vegetables are cooked let them cool and then blitz the contents of the pot to a puree.
8
Return the puree to the pan and add enough milk and water to make the consistancy that you like for your soup.
9
Reheat, check seasonings and serve.
45
kcal
Calories
2
g
Fat
5
g
Carbs
2
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 parsnips, 1 large onion, 1 tablespoon sunflower oil, 1 tablespoon thyme, and more.
Yes, Parsnip 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.
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