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Creamy Parsnip & Potato Soup

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4.3 from 68 reviews

A comforting and creamy soup made with parsnips and potatoes, perfect for cool autumn evenings.

Ingredients

Scale
  • 3 medium Parsnips (peeled and chopped)
  • 2 medium Potatoes (starchy varieties like Russets or Yukon Gold)
  • 1 medium Onion (finely diced)
  • 2 cloves Garlic (minced)
  • 4 cups Vegetable broth (low-sodium preferred)
  • 1 cup Heavy cream or coconut milk (stirred in at the end)
  • 2 tablespoons Butter or olive oil (used for sautéing vegetables)
  • 1 tablespoon Fresh thyme or rosemary (optional)
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Begin by peeling and chopping the parsnips, dicing the onion, and mincing the garlic. Make sure your potatoes are also peeled and chopped into bite-sized pieces.
  2. In a large pot, heat the butter or olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
  4. Toss the chopped parsnips and potatoes into the pot, stirring everything together for 3-5 minutes.
  5. Slowly add the vegetable broth to the pot, scraping any bits off the bottom. Bring to a gentle boil, then reduce heat and let it simmer. Cover the pot and cook for about 20 minutes or until tender.
  6. Once the vegetables are tender, blend the soup until completely smooth.
  7. Return the blended soup to low heat and stir in the heavy cream or coconut milk. Add salt, pepper, and fresh herbs.
  8. Ladle the warm, creamy soup into bowls and enjoy!

Notes

Pairs beautifully with warm crusty bread or a light salad. Consider adding a splash of lemon juice for extra zing.

Nutrition

Find it online: https://pennykitchenz.com/creamy-parsnip-potato-soup/

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