Parsnip Soup Recipe

Name: Parsnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 None parsnips (about 850g), peeled; 5 tbsp olive oil; 2 None onions, coarsely chopped; 300 g potatoes, peeled and diced; pinch None sugar; 1.25 litres vegetable stock; 100 g brown breadcrumbs (about 2 slices); 20 g butter; 4 sprigs parsley, finely chopped; 100 g creme fraiche

Servings: persons

3 None parsnips (about 850g), peeled
5 tbsp olive oil
2 None onions, coarsely chopped
300 g potatoes, peeled and diced
pinch None sugar
1.25 litres vegetable stock
100 g brown breadcrumbs (about 2 slices)
20 g butter
4 sprigs parsley, finely chopped
100 g creme fraiche

1
Preheat the oven to 425u00b0F. Cut 1 parsnip into very thin slices. Mix with 2 tbsp oil, salt and pepper. Spread evenly on a sheet tray lined with parchment paper. Bake for 10-13 mins. Remove and leave to cool.
2
Cube the remaining parsnips. Heat 3 tbsp oil in a pan, add the onions, potatoes and parsnips and saute, turning regularly. Season with salt, pepper and sugar. Stir in the stock, bring to a boil, cover and simmer for about 30 mins.
3
Meanwhile, melt the butter in a frying pan. Add the breadcrumbs and toast, stirring constantly. Remove from the pan, season with salt and stir in the parsley.
4
Puree the soup using a hand blender. Stir in the sour cream and reheat. Season with salt and pepper. Serve in small bowls with the breadcrumbs and parsnip chips.

399

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 10 ingredients. The key ingredients include: 3 None parsnips (about 850g), peeled, 5 tbsp olive oil, 2 None onions, coarsely chopped, 300 g potatoes, peeled and diced, 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.

Parsnip Soup

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