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Parsnip Soup Recipe

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Ingredients

Warning0 allergens identified

Parsnip Soup Recipe

2 tablespoons olive oil

3 leeks white and light green parts only; halved and sliced thinly into half moons

2 stalks celerychopped

3 pounds parsnipspeeled, halved and chopped into 1" pieces

4 cloves garlicminced

½ tsp ground nutmeg

7 cups vegetable stockor use 4 cups vegetable broth and 3 cups water

1 bay leaf

1 sprig fresh thymechopped

½ cup heavy cream sub with coconut milk to make vegan or omit it altogether

saltTo Taste

Heat the olive oil over medium heat in a large pot. Add the leeks and celery, and cook for about 5 minutes until softened. Add the parsnips and cook for 2 minutes, then add the garlic and nutmeg and cook 30 seconds longer. If at any point the leeks begin to brown too quickly, reduce the heat to medium low to prevent them from burning.

Add the vegetable stock to the pot and scrape up any brown bits from the bottom and sides of the pan. Add the bay leaf and thyme and bring to a boil. Reduce the heat to medium low and simmer for 15-20 minutes or until the parsnips are tender.

Remove from heat and purée the soup until smooth using an immersion blender, or in 1-2 batches in a blender or food processor. If using a blender or food processor, place the puréed soup back in the pot. Add 1-2 cups more vegetable stock or water as desired to make the soup the desired consistency.

Stir in the heavy cream, then season with salt and pepper to taste. Serve warm with additional thyme leaves if desired. Enjoy!

Nutrition

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Tips & Tricks (5)

Caramelize Your Leeks 🧅
Cook sliced leeks slowly in olive oil over medium heat for 8-10 minutes until golden and sweet, building a rich flavor foundation that elevates the entire soup.
Roast Parsnips First 🔥
Cut parsnips into chunks and roast at 400°F for 20 minutes before simmering to concentrate their natural sweetness and add subtle caramelized depth to the final soup.
Strain for Silky Texture 🥄
After blending, pass the soup through a fine-mesh sieve to remove any fibrous bits, creating an ultra-smooth, restaurant-quality velvety consistency.
Toast Nutmeg Freshly ✨
Grate whole nutmeg directly into the soup just before serving rather than using pre-ground, as the fresh aroma and volatile oils provide superior flavor and fragrance.
Finish with Cold Cream 🍶
Stir in room-temperature or slightly chilled heavy cream at the very end to prevent curdling and create beautiful cream swirls that enhance both visual appeal and taste.