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Parsnip Soup - Enjoy Parsnips

Parsnip Soup
By Savannah
Mar 16, 2021


1 Tablespoon vegetable oil

2 cups chopped onion

½ cup chopped celery

3 cloves garlic, chopped

½ teaspoon salt

½ teaspoon pepper

3 cups chopped parsnips (1 pound)

1 cup peeled and cubed potato

4 cups low-sodium vegetable broth

1 cup water

1 Tablespoon margarine or butter


1. Wash hands with soap and water.

2. Heat the oil in a large saucepan over medium heat. Add the onion and celery and cook until soft, about 5 minutes.

3. Add the garlic, salt and pepper; cook for 1 minute.

4. Stir in the parsnips, potato, broth and water. Bring to a boil, then reduce heat to simmer for 20 minutes or until the parsnips and potatoes are soft.

5. Stir in the margarine or butter and let the soup sit uncovered for 5 minutes.

6. Puree the soup in batches in a blender, using the manufacturer's directions for pureeing hot liquids.

7. Heat the soup before serving, stirring in water if it seems too thick.

8. Refrigerate leftovers within 2 hours.

Notes: ❁ Make this soup your own with more seasoning. Start with 2 to 3 teaspoons ginger, curry powder, smoked paprika, cumin or thyme.

Makes 6 cups

Prep time: 20 minutes

Cook time: 40 minutes