Best Parsnip Soup Recipe

Creamy Parsnip Soup Neils Healthy Meals

WEBDec 5, 2019 · Turn the heat on high underneath, then when the oil starts to bubble, turn the heat lower to a medium heat. Add the onion and garlic. …

Rating: 5/5(8)
1. Spray the bottom of a large saucepan about 7 to 8 times. Turn the heat on high underneath, then when the oil starts to bubble, turn the heat lower.
2. Add the onion and garlic. Sauté, stirring constantly for about 6 minutes until soft, but not burnt, or you will taint the taste of the soup.
3. Add the parsnips and dried thyme and stir in well. Then add potato and again stir well for a further minute.
4. Add the stock, bring the mixture to the boil and simmer for about 30 minutes until the vegetables are soft then remove from the heat.

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Spicy Parsnip Soup (Healthy + Easy) Hint of Healthy

WEBApr 16, 2021 · Sauté for about 30 seconds. Then, add vegetable stock and diced parsnips. Stir to combine the ingredients, then cover with a lid and …

1. Wash the parsnips thoroughly. If they are particularly large, you should also peel them, and consider removing the woody core.
2. Dice onion, garlic and parsnips.
3. 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.
4. Add finely diced garlic, and all seasoning to the pot. Sauté for about 30 seconds.

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Creamy Parsnip Soup (One Pot Recipe!) No Spoon …

WEBJan 12, 2021 · Reheat over low heat, stirring occasionally, until warm throughout. Microwave: Add the leftover soup to a microwave-safe …

Rating: 5/5(12)
1. Sauté vegetables: In a large stockpot over medium heat, melt the butter. Add the parsnips, leeks and celery. Cook, stirring frequently, until golden and softened, about 8-10 minutes. Add the garlic, thyme and nutmeg. Season with 1 teaspoon of kosher salt and a scant ½ teaspoon ground black pepper. Cook, stirring, until fragrant, about 1 minute.
2. Add Liquids: Add the wine to deglaze the pan. Cook, stirring, for 1 minute or until wine is evaporated. Add the stock, bay leaf and parmesan rind (if using). Increase the heat and bring the soup to a boil. Immediately reduce to a simmer. Cover and simmer until the parsnips are very soft, about 25-30 minutes.
3. Puree: Use tongs to remove and discard the bay leaf and the parmesan rind. Turn off the heat and puree the soup with a hand-held immersion blender until smooth. (Alternatively, use a stand blender to puree the soup in batches. SEE NOTES.)
4. Add Cream: Turn heat under soup to medium-low. Stir in the heavy cream and parmesan. Cook, stirring, until warm throughout, about 2 minutes. Taste and adjust for seasoning with salt and pepper. (If soup is too thin, continue to gently simmer, uncovered, until thickened or add more cream. If the soup is too thick, thin it out with stock.)

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