It is one of those days where it is cold outside but at the sun is shining brightly. I hear you thinking… ‘is spring coming soon?’
Outside the birds are tweeting, life is good… and you, you long for a lovely bowl of soup. This parsnip soup is perfect for these moments.
Parsnip is one of those ‘forgotten vegetables’, but that does not mean it is not delicious! The taste is a mix of the sweetness of carrot, some aniseed but at the same time it has earthy / nutty tones. Complex and richt, and excellent for making a soup.
silky parsnip soup
Perfect treat for a stormy rainy autumns day
- 500 gr parsnip cut into pieces
- 100 gr yellow onion chopped
- 1 clove garlic
- 2 tbsp olive oil extra virgin
- 1 tbsp fresh thyme leaves only
- 1 tbsp origan fresh, finely chopped
- 4 leaves sage finely chopped
- 500 ml vegetable stock
- 400 ml milk
- 1/4 tsp sea salt
- 1/4 tsp pepper freshly ground
- 10 gr hazelnut roughly chopped
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- 1 tsp lemon zest
- 1 tsp olive oil extra virgin
- 1 tsp peper freshly ground
- 1 tsp fresh thyme leaves only
Heat the oil over a medium heat. Add the onion, stir and fry till glazing. Add garlic and fry for another minute
Add parsnip and fresh herbs, stir well and fry for a couple of minutes
Add the vegetable stock and milk and bring to a boil
Put the lid on, and simmer over a low heat for approx. 30 minutes (or until parsnip is soft and tender)
Put in the blender until fully combined. Season with the salt and freshly ground peper. If you find the soup too thick, add a little bit of water.
Serve the soup in 4 bowls and top with the hazelnut, seeds, lemon zest, fresh thyme, freshly ground peper and a drizzle of olive oil.
For a vegan or dairy free optoin, you can replace milk with lactose-free or vegan variety!
The nutrition facts exclude the optional topping
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