Parsnip Potage
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This creamy parsnip potage has become my go to comfort soup, especially when I want something hearty but don't have hours to spend in the kitchen. Ready in just an hour, it's made with humble vegetables you probably already have on hand, making it wonderfully budget friendly. Parsnips are the real star here, adding natural sweetness and a silky texture while providing excellent fiber for digestive health. A splash of apple cider vinegar brightens everything up, and the whole pot comes together with minimal effort. It's the kind of soup that tastes like you fussed over it for ages but actually requires nothing more than chopping and simmering.
Ella x
Ingredients
- 1parsnips
- 30 golive oil
- 237 mlonion
- 473 mlgarlic
- 237 mlcarrot
- 2 stickscelery
- 473 mlpotato
- 400 mlchicken or vegetable broth
- 2 tbspapple cider vinegar
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 1 sprigsfresh parsley
Detail level
Instructions
- 1
Preheat the oven to 425°F (220°C).
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- 2
Peel and chop the parsnips, carrot, and potato into 1-inch (2.5 cm) pieces.
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- 3
In a large pot, heat the olive oil over medium heat.
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- 4
Add the chopped onion, garlic, and celery to the pot and sauté until the vegetables are tender.
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- 5
Add the chopped parsnips, carrot, and potato to the pot, along with the broth, apple cider vinegar, salt, and black pepper.
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- 6
Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes.
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- 7
Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.
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- 8
Stir in the chopped parsley and serve hot.
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Recipe Variations
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