Parsnip Velouté
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This creamy parsnip velouté is one of my favorite quick weeknight soups, ready in just 45 minutes from start to finish. Parsnips are wonderfully underrated, and they're packed with fiber and vitamin C, making this dish both comforting and nourishing. What I love most is how simple it is to make with just basic ingredients you probably already have at home. The butter and cream create that silky smooth texture that feels fancy but requires almost no technique. Honestly, it's become my go to when I want something warm and satisfying without spending hours in the kitchen.
Ella x
Ingredients
- 400 gparsnips(diced)
- 150 gonion(chopped)
- 3 wholegarlic(minced)
- 600 mlchicken broth
- 300 mlmilk(dairy-free alternative available)
- 50 gbutter(unsalted)
- 1salt(to taste)
- 1black pepper(to taste)
- 20 gfresh parsley(chopped (optional))
- 100 mlheavy cream(optional for extra richness)
Detail level
Instructions
- 1
In a large pot, melt the butter over medium heat.
Tip: Be patient, as this step is crucial for developing the velouté's flavor.
- 2
Add the diced onion and cook until softened, about 5 minutes.
Tip: Stir occasionally to prevent burning.
- 3
Add the minced garlic and cook for an additional minute.
Tip: Be careful not to burn the garlic.
- 4
Add the diced parsnips, chicken broth, and salt. Stir to combine.
Tip: Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the parsnips are tender.
- 5
Use an immersion blender to puree the soup until smooth.
Tip: If you prefer a chunky texture, skip this step.
- 6
If desired, stir in the heavy cream for added richness.
Tip: This step is optional, as the soup is still delicious without it.
- 7
Taste and adjust the seasoning with black pepper as needed.
Tip: You can also add a squeeze of lemon juice for extra brightness.
- 8
Serve the velouté hot, garnished with chopped fresh parsley if desired.
Tip: This adds a pop of color and freshness to the dish.
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