Parsnip Bisque
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This creamy parsnip bisque has become one of my favorite comfort soups to make on busy weeknights. Sweet roasted parsnips blend beautifully with carrots and a touch of coconut milk to create something truly special, and the whole thing comes together in just 45 minutes from start to finish. Parsnips are packed with fiber and vitamin C, so you're getting something nourishing along with pure deliciousness. The best part is how simple it all is: just chop your vegetables, simmer everything together, blend until silky smooth, and you've got an impressive soup that tastes like you spent hours in the kitchen. Perfect for impressing guests or treating yourself to something warm and satisfying.
Ella x
Ingredients
- 400 gparsnips(diced)
- 2 gonions(chopped)
- 3 ggarlic(minced)
- 200 gcarrots(diced)
- 800 mlchicken broth(low-sodium)
- 300 mlcoconut milk(canned full-fat)
- 1 gnutmeg(ground)
- 1 gsalt(finely ground)
- 1 gpepper(freshly ground)
- 20 gbutter(unsalted)
- 100 mlheavy cream(optional)
Detail level
Instructions
- 1
Preheat the oven to 200°C. Toss the parsnips, onions, and carrots with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, or until the vegetables are tender and lightly caramelized.
- 2
Sauté the garlic in butter until fragrant, about 1 minute. Add the roasted vegetable mixture and cook for 2-3 minutes, stirring occasionally.
- 3
Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low and let cook for 10-12 minutes, or until the soup has reduced slightly.
- 4
Use an immersion blender to puree the soup until smooth. Alternatively, let cool and puree in a blender.
- 5
Stir in the coconut milk and nutmeg. If desired, add the heavy cream for an extra creamy texture.
- 6
Taste and adjust the seasoning as needed. Serve hot, garnished with a sprinkle of nutmeg if desired.
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