Parsnip Soup

Wintry spices make this a rich, creamy, and flavorful holiday favorite!

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Parsnip Soup
Wintry spices make this a rich, creamy, and flavorful holiday favorite!
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Serves
10  
Yields
10  
Total Time
1 hr
Total Time
1 hr
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
10
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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What you need
  1. 2 pounds parsnips, peeled and cut into 1/2 inch pieces
  2. 3 carrots (white carrots if you can find them), peeled and cut into 1/2-inch pieces
  3. 1 tablespoon olive oil
  4. sea salt and ground black pepper to taste
  5. 1 tablespoon olive oil
  6. 1 large onion, diced
  7. White Onion, Large
  8. 3 stalks celery, diced
  9. 1 tablespoon butter
  10. 3 cloves garlic, minced
  11. 1 tablespoon brown sugar (or coconut sugar)
  12. 1 teaspoon ground ginger
  13. 1/2 teaspoon ground cardamom
  14. 1/2 teaspoon ground allspice
  15. 1/2 teaspoon ground nutmeg
  16. 4 cups chicken organic stock
  17. 1 cup whole milk
  18. 1/2 cup heavy cream
Roast the parsnips
  1. Preheat an oven to 425.
  2. Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil.
  3. Toss to coat the vegetables with oil, then season to taste with salt and pepper.
  4. Spread the vegetables evenly over a baking sheet.
  5. Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.
Make the soup
  1. Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat.
  2. Stir in the onion and celery.
  3. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes.
  4. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots.
  5. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.
  6. Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute.
  7. Pour in the chicken stock, and bring to a boil over medium-high heat.
  8. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.
With a hand blender
  1. If you have a hand blender, puree the soup right in the cooking pot.
With a regular blender
  1. Pour the soup into a blender, filling the pitcher no more than halfway full.
  2. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.
  3. Puree in batches until smooth and pour into a clean pot.
Finnish the soup
  1. Stir in the milk and cream.
  2. Return to a simmer over medium-low heat.
  3. Season to taste with salt and pepper before serving.
Adapted from All Recipies
Beta Nutrition
calories
0
fat
0g
protein
0g
carbs
0g
Full Info.
Adapted from All Recipies
Jessy + Melissa https://www.jessyandmelissa.com/