Classic Parsnip Soup
A creamy and comforting classic parsnip soup, perfect for chilly days. This recipe combines the natural sweetness of parsnips with aromatic garlic and vegetable broth for a nutritious and delicious dish.
Equipment
- 1 Large pot
- 1 stick blender
- 1 Chopping board
- 1 Knife
Ingredients
- 500 g parsnips peeled and chopped
- 200 g potatoes peeled and chopped
- 1 onion diced
- 5 cloves garlic minced
- 1.5 litres vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
- 100 ml cream or coconut milk optional, for extra creaminess
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onions and minced garlic, sauté until softened.
- Add chopped parsnips and potatoes, stirring to coat in the oil.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 40 minutes, or until vegetables are tender.
- Use a stick blender to blend the soup until smooth.