Delicious Parsnip Soup Recipe

Introduction

Ingredients

• 4 large parsnips, peeled and chopped
• 1 onion, chopped
• 2 cloves of garlic, minced
• 4 cups of vegetable broth
• 1 tsp of dried thyme
• 1 tsp of dried sage
• 1 tsp of salt
• 1/2 tsp of black pepper
• 1/2 cup of heavy cream
• 2 tbsp of olive oil

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until soft, about 5 minutes.
2. Add the chopped parsnips to the pot and cook for another 5 minutes, stirring occasionally.
3. Add the vegetable broth, thyme, sage, salt, and black pepper to the pot. Bring to a boil, then reduce heat and let simmer for 20-25 minutes, or until the parsnips are soft.
4. Remove the pot from the heat and let cool for a few minutes. Use an immersion blender to puree the soup until smooth.
5. Stir in the heavy cream and return the pot to the heat. Cook for another 5 minutes, or until the soup is heated through.
6. Remove from heat and let cool for a few minutes before serving.

Nutrition

• Calories: 180
• Total Fat: 11g
• Saturated Fat: 4.5g
• Cholesterol: 20mg
• Sodium: 1070mg
• Total Carbohydrates: 20g
• Dietary Fiber: 5g
• Sugars: 6g
• Protein: 3g

Tips and Variations

• If you don't have an immersion blender, you can use a regular blender to puree the soup in batches. Just be sure to let the soup cool for a few minutes before blending, and be careful when transferring the soup to the blender.
• If you want to make this soup vegan or dairy-free, you can substitute the heavy cream with coconut cream or cashew cream. You can also use vegetable broth instead of chicken broth to make the soup vegetarian.
• If you like your soup to be a little spicier, you can add a pinch of cayenne pepper or red pepper flakes to the pot.
• If you want to add a little extra flavor to the soup, you can top it with some croutons, chopped fresh herbs, or a drizzle of olive oil.

Conclusion