Name: Cream of Parsnip Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 14 oz./400 g parsnips, peeled and cut in chunks; 7 oz./200 g potatoes, peeled and cut in cubes; 2 medium onions, diced; 27 oz./800 ml vegetable broth; 1 tablespoon extra virgin olive oil or canola oil; 1 tablespoon lemon juice; 7 oz./200 g soy cream (or plant milk for a leaner version); some nutmeg, freshly grinded; some parsley, hacked; salt, pepper

Cream of Parsnip Soup

Print Recipe

★★★★★

5 from 3 reviews

A delicious, filling root vegetable soup – especially for fall and winter

Author: Gabi Rupp
Prep Time: 10
Cook Time: 20
Total Time: 30

Ingredients

Scale

14 oz./400 g parsnips, peeled and cut in chunks
7 oz./200 g potatoes, peeled and cut in cubes
2 medium onions, diced
27 oz./800 ml vegetable broth
1 tablespoon extra virgin olive oil or canola oil
1 tablespoon lemon juice
7 oz./200 g soy cream (or plant milk for a leaner version)
some nutmeg, freshly grinded
some parsley, hacked
salt, pepper

Cook Mode Prevent your screen from going dark

Instructions

Sweat onions on medium heat in a bit of olive oil for three minutes, until onions turn clear.
Add parsnip and potato cubes and let it sweat for another minute.
Pour vegetable broth into the saucepan, cover and bring to a boil. Cook stirring occasionally over medium heat for 15 minutes or until the vegetables are tender. Remove from heat.
Stir in parsley and cream (or milk). Mix with a hand blender or use a food processor
Sir in nutmeg + lemon juice. Season to taste with salt and pepper.
Cover and simmer again at low heat for 5 minutes (but do not boil).
Serve on plates and garnish with some parsley or sunflower seeds

Notes

For best bioavailability serve it with slices of crusty bread, ideally whole grain.

Nutrition

Serving Size: 4

Find it online: https://leanjumpstart.com/clean-eating-parsnip-soup-recipe/