Description
Creamy Parsnip Soup with apple, thyme, cardamom, and toasted hazelnuts. An easy, comforting winter soup with stovetop and roasted options. Vegan-adaptable!
Ingredients
- 3 tablespoons oil or butter
- one onion, diced ( see instructions in notes, if roasting)
- 6 garlic cloves, rough chopped
- 1 tablespoon thyme (or 1 tsp dried thyme)
- 1/4 th of an apple, sliced
- 1 pound parsnips, washed and sliced to 1/2 inch thick disks
- 4 cups stock- veggie or chicken
- salt to taste
- 1/4 teaspoon cardamom
- 1/8 teaspoon white pepper
- 1/2 cup heavy cream, half and half or vegan cream (all optional- see notes)
- Garnish: toasted hazelnuts ( or walnuts), crushed. A drizzle of hazelnut oil (optional). Thyme sprigs.
Instructions
Stovetop Method
- See recipe notes for the roasted version.
- Sauté the aromatics. Heat the oil or butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion and sauté until fragrant and golden, 6–7 minutes. Add the garlic, thyme, and apple, and cook for another 2–3 minutes, stirring occasionally.
- Simmer. Add the parsnips, stock, and salt. Stir and bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 12–14 minutes, or until the parsnips are fork-tender.
- Blend until creamy. Turn off the heat and blend the soup until silky smooth using an immersion blender or a regular blender, working in batches if needed. Return to the pot over low heat.
- Finish and season. Stir in the cardamom, white pepper, and cream, if using. Taste and adjust the salt and seasonings to your liking. Add a splash of stock if the soup is too thick.
- Serve. Ladle into bowls and garnish with crushed toasted hazelnuts, a drizzle of hazelnut oil (if you have it!), and a sprig of fresh thyme. Enjoy!
Notes
Roasted Parsnip Soup Instructions.
-
Prep the vegetables. Preheat oven to 400°F. Slice the parsnips and onion into ½-inch-thick pieces, cut the apple quarter in half, and leave the garlic cloves whole.
-
Season and cover. Arrange everything in a large baking dish (or two, if needed). Drizzle generously with olive oil and season with salt and pepper. Cover tightly with foil to trap the moisture and help the vegetables soften.
-
Roast until tender. Bake for 20–30 minutes, or until the parsnips are very tender when pierced with a fork.
-
Blend and finish. Transfer the roasted vegetables to a blender and puree with the stock until silky smooth, working in batches if needed. Pour into a pot, add the fresh thyme, cardamom, and white pepper, and warm gently. Stir in the cream, if using, and adjust the salt and seasonings to taste.
Nutrition
- Serving Size: 1.25 cups (with heavy whipping cream)
- Calories: 224
- Sugar: 8.5 g
- Sodium: 403.4 mg
- Fat: 13.3 g
- Saturated Fat: 3.6 g
- Carbohydrates: 26.7 g
- Fiber: 6.6 g
- Protein: 2.2 g
- Cholesterol: 11.3 mg
