Creamy Parsnip Soup
Creamy Parsnip Soup
Wondering what to make for dinner tonight. How about a cozy Parsnip soup? This parsnip soup is incredible creamy, absolutely delicious and feels like a big warm hug! Grab the recipe below. Happy Monday!
Ingredients
3 tablespoons olive oil, divided
2 ½ cups chopped yellow onion
2 gloves of garlic minced
3 cups coarsely chopped or sliced parsnip (about 1 pound)
4 1/2 cups of vegetable broth
1 medium potato peeled and chopped
1 teaspoon salt
1 teaspoon curry powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1/3 cup coconut or cashew milk
½ cup parsnip, cut into 1/8 inch slices
Chives or fresh oregano for garnish
Method
Heat 1 1/2 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add the garlic and chopped parsnip. Sauté for 8 min over a medium heat. Add the potatoes, salt, curry powder, pepper, and nutmeg. Then add the broth and bring to a boil. Reduce heat, and simmer 20 minutes or until vegetables are tender. Blend the soup with the immersion blender or in the high speed blender in small portions. Add the coconut milk and blend few more times again. Adjust the seasoning to your liking. Serve the soup with parsnip chips.
For the parsnip chips, heat the remaining teaspoons of oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips over soup and you can also add some pomegranates for acid and crunch.
