Parsnip Soup
We declared soup season open a few weeks ago. Nothing beats the cold weather then a nice bowl of hot soup. There are so many options for soup, but we often stick with the classics like chicken noodle. It is nice to look off the eaten path a little for new soup ideas. It is typically the root vegetables that make great soup like carrot or potato. It is the strange pale cousin of the carrot – the parsnip – that always seems overlooked. This is unfortunate because it makes great soups and stews. It should not be missed.
Making a soup is so very simple. It is one of the reasons why having soup for dinner is always a good idea. The addition of a salad and bread makes a soup a meal – nothing better! Plus, soup is perfect for the flexitarian. Most soups can be made vegan or vegetarian with simple substitutions.
The simple formula for a root vegetable soup is…
Peel and Clean Root Vegetable
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Sautee Root Vegetables in Butter or Vegetable Oil until Soft with other ingredients (like fruit or herbs)
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Add Some broth and Something Creamy
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Blend in a Blender or Use an Immersion Blender
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Strain Through a Sieve if You Want it Luxuriously Smooth
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Season with Salt and Pepper to Taste.
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Serve Hot!
With this formula anything is possible. Frankly is doesn’t even have to be a root vegetable! Any vegetable or fruit would do!
I like a good Parsnip soup and, with the above formula, it is so easy to make. Here is my recipe…
- 1 medium sweet onion
- 1 lb parsnips
- 2 apples, red or green
- 2 cups vegetable stock
- 1/4 cup of cream or soy cream
- olive oil
- 1 tbsp butter
- salt and pepper
- Dice the onion.
- Peel and dice the parsnips into small cubes.
- Peel and dice the apple into small cubes.
- Heat the olive oil and butter in a medium pot over medium heat.
- Add the onions.
- When the onions are soft add the parsnips.
- Add the apples. Cook until the apples are soft.
- Add the stock and bring to a simmer. Simmer for 15 minutes or until the parsnips and apples are very soft.
- Add the cream.
- Blend in batches in a blender or use an immersion blender.
- OPTIONAL – Strain through a sieve.
- Season with salt and pepper to taste.
- Serve Hot!
- Replace the parsnips with any root vegetable and the formula works.
To make croutons,simply drizzle slices of baguette with olive oil, season with salt and pepper and bake them in the oven. YUM! A crouton is always welcome with soup. I love dunking!
As the formula suggest, there are many options for soup beyond parsnip soup – pumpkin, turnip, butternut squash, red pepper. A few flavor combos to consider – Carrot and Ginger, Celery Root and Apple, Acorn Squash and Chestnut. The list goes on and on.
I hope you enjoy!
Keep Eating! Keep Innovating!
What is your favorite soup? Let us know all about it in the comments or on Facebook.
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