Spicy Parsnip Soup
This spicy parsnip soup is made in only 20 minutes. It's perfect for quick and easy lunches or dinners, and a great way to use any leftover parsnips.
Wash the parsnips thoroughly. If they are particularly large, you should also peel them, and consider removing the woody core.
Dice onion, garlic and parsnips.
Heat up the olive oil in a sauce pan or pot on medium heat. Add the onion, and sauté for a few minutes until soft and translucent.
Add finely diced garlic, and all seasoning to the pot. Sauté for about 30 seconds.
Then, add vegetable stock and diced parsnips. Stir to combine the ingredients, then cover with a lid and leave the soup to simmer for about 10 minutes, or until the parsnip is soft enough to easily pierce with a fork.
Use an immersion blender to blend the soup smooth.
Season to taste. Add a splash of milk or cream if you want to make it creamy.
- Salt: Depending on the salt content of the vegetable stock that you use, you might not need to add any salt at all. I recommend only adding salt to taste after you blend the soup.
- Store leftovers in a refrigerator for up to 3 days, or freeze for up to 6 months.
- Feel free to add a little milk, cream or creme fraiche to make the soup extra creamy.
Calories: 124kcal | Carbohydrates: 27g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 1100mg | Potassium: 477mg | Fiber: 7g | Sugar: 9g | Vitamin A: 577IU | Vitamin C: 23mg | Calcium: 51mg | Iron: 1mg