A Parsnippy Winter Warmer
You don’t actually have to eat this parsnippy winter warmer during winter. It’s delicious all year, easy to make, and great with some toasted sourdough. Make batches in advance and bring some to work, you’ll be the envy of the office. Or just make it for a cold night in with a good book. Nobody said being a couch potato meant having to suffer with the tinned stuff.
This recipe does need a bit of prep, because you have to peel and cut up the parsnips, but trust us, the work is worth it: you’d be surprised how great it will taste. For a vegan version, try substituting the butter with olive oil or coconut oil, the milk with coconut milk, cream with coconut cream, the chicken stock with veggie stock, and leave off the cheese. Many recipes also jazz things up with some curry powder or roast garlic. We’re also a fan of toppings. More cheese? Finely chopped chives or green onions? Dill? Shredded basil leaves? Some fried bacon? Fried garlic or onion chips? Croutons? The possibilities are endless. Happy eating!
What’s your favourite go-to take on parsnip soup? We’ll leave to know–drop us a note if you’d like to share.
Serves 4x People Who Need a Bit of Warming Up
10 minPrep Time
30 minCook Time
40 minTotal Time
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Ingredients
- 4 large parsnips, peeled and cut evenly
- ¼ bunch of picked thyme
- 1 onion diced
- 2 tbs of minced garlic
- 1.5 ltrs thickened cream
- 3 tbs of butter diced
- 500ml of milk
- Parmesan cheese
- 1 ltr of chicken stock or water
- Salt and pepper
- 30ml of olive oil
Instructions
- Melt butter in a heavy-bottomed pot. Don't let it burn!
- Add onion and garlic and sweat them until the onion is translucent.
- Add parsnip, stock, milk and cream, and whisk.
- Bring to a boil, then simmer, covered, until parsnip is tender.
- Blitz it in a food processor until smooth.
- Season with salt and pepper to taste, then garnish with parmesan and thyme. Serve!