Parsnip Broth
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
You know, I've been making this parsnip broth on repeat lately because it's so easy and genuinely delicious. The parsnips are sweet and earthy, and they're packed with fiber which is great for digestion. What I love most is that you can have a warming, nourishing bowl ready in just an hour using ingredients you probably already have at home. The apple cider vinegar and fresh herbs bring everything together beautifully, and honestly, it costs next to nothing to make. This is the kind of recipe that feels like a hug in a bowl.
Ella x
Ingredients
- 600parsnips
- 200onion
- 4 clovesgarlic
- 400carrots
- 1chicken broth
- 60 Lapple cider vinegar
- 10 gthyme
- 5 grosemary
- 8 gsalt
- 3 gblack pepper
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Peel and chop the parsnips, carrots, and onion into large chunks.
- 3
Toss the chopped vegetables with olive oil, thyme, and rosemary, and spread on a baking sheet.
Tip: Roast in the oven for 25 minutes, or until tender.
- 4
In a large pot, combine the roasted vegetables, chicken broth, apple cider vinegar, salt, and black pepper.
- 5
Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
Tip: Blend the soup with an immersion blender until smooth.
- 6
Strain the soup through a fine-mesh sieve into bowls.
- 7
Serve hot, garnished with chopped fresh herbs if desired.
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