Parsnip soup

Link to instruction video
Easy to make and a very comforting soup indeed.

I was very hungry at lunchtime yesterday, found two parsnips in my refrigerator and decided to experiment and create a soup, love soup during autumn and winter. It turned out really tasty and comforting.

250 grams of parsnip (chopped)
A little carrot (chopped) (30 – 40 grams)
1/2 yellow onion
1 tablespoon honey (or maple syrup)
1/2 teaspoon of thyme
1 bay leaf
1 teaspoon crushed ginger
1 – 2 tablespoons of concentrated stock (chicken or vegetarian option)
3 dl cream
Water (cover the vegetables) about 3 dl
1/2 teaspoon salt
1 ml black pepper
Butter to frying
Little white wine (optional – can also be ruled out)

  1. Get all your ingredients ready, chop, measure etc.
  2. Melt some real butter and sauté the chopped parsnip and carrot for 5 minutes.
  3. Add the onion and pressed garlic after 5 minutes, sauté for additional 5 minutes.
  4. Add your seasoning and bay leaf, mix well.
  5. Pour 3 dl of water or enough water to just cover the vegetables.
  6. Add your concentrated stock, mix well.
  7. Put the lid on and bring it all to a boil, remove the lid once it starts boiling, lower the heat and let simmer for 15 minutes or until the vegetables are soft.
  8. Meanwhile, you can add the honey, crushed ginger and some white wine (optional) and let it all simmer for another 5 – 10 minutes.
  9. Remove the bay leaf.
  10. By now all liquid has now evaporated and the vegetables are soft.
  11. Add the cream, Mix it with a hand mixer or food processor until it is all very soft and smooth.
  12. Taste, correct seasoning, add more wine or cream or even water until you get the right texture that suits your taste.

Enjoy it with some bread! Delicious!


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