Parsnip Soup Recipe
A creamy, cosy parsnip soup made with simple ingredients and ready in just 20 minutes. Easy, comforting, and perfect for chilly days.
Servings: 5
Calories: 407kcal
Cost: £0.88
Ingredients
- 2 onions, finely diced (£0.20)
- 4 cloves of garlic, thinly sliced (£0.39)
- 1.5 kg parsnips, peeled and sliced into small chunks (£0.65x3)=(£1.95)
- 200 g cream cheese (£1.25)
- Fresh basil, torn to serve (£0.60)
- Optional crusty loaf sliced to serve
Cupboard essentials
- 2 tbsp extra virgin olive oil
- 1 tsp dried sage optional
- 1.5 litres vegetable/chicken stock
- 1 tbsp white wine vinegar
- Salt & Pepper
Instructions
- Start by adding the onion and olive oil to a large saucepan over a low/medium heat. Season generously with salt and pepper and fry for 5 minutes.
- Meanwhile, peel and slice your parsnips. After 5 minutes, add the garlic into the pan to fry for a couple of minutes before adding the parsnips, dried sage and stock.
- Cover with a lid and leave to simmer for 15-20 minutes, or until the parsnips are soft/ falling apart.
- Turn off the heat and use a hand blender to blitz until smooth. Once smooth, stir in the cream cheese and white wine vinegar. Stir until fully incorporated, then season to taste.
- Serve up with a crack of black pepper and a sprinkle of fresh basil.
Notes
- Achieve a really smooth texture by using a blender, although I used a hand blender. Blend soup until creamy, especially when scaling recipe.
- Enhance flavour by roasting parsnips beforehand; oven roasting brings out richer flavors for a more delicious soup.
- Add the cream cheese off the heat to prevent curdling.
Nutrition
Calories: 407kcal | Carbohydrates: 52g | Protein: 7g | Fat: 21g