Parsnip cream soup

Parsnip Cream Soup: A Warm Embrace in Every Spoon

Who doesn't love a warm and comforting soup, especially on chilly days? Parsnip cream soup not only warms your soul but is also an explosion of flavors and nutritional benefits. This simple and quick recipe, packed with healthy ingredients, is an excellent choice for any meal. Let's dive into the preparation of this delicacy!

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4

Necessary ingredients:

- 4 pieces of parsnip (approximately 500 g)
- 1 medium white onion
- 3 small carrots
- 2-3 tablespoons of olive oil
- 3-4 tablespoons of homemade vegetable stock (or to taste)
- 1/2 teaspoon Indian Masala
- 1/2 teaspoon dried thyme
- Sea salt, to taste
- Red pepper, to taste
- 2 tablespoons of sun-dried tomatoes (optional but recommended)
- Pine nuts, for decoration
- Fresh or dried sage, for decoration

A bit of history

Parsnip has been cultivated since ancient times, valued not only for its sweet taste but also for its nutritional properties. It is a vegetable rich in vitamins B1, B2, and C, and also has diuretic and antioxidant effects. This cream soup is an excellent way to incorporate parsnip into your diet, offering a unique taste and velvety texture.

Step by step preparation:

1. Preparing the ingredients: Start by peeling the parsnip. Wash it well to remove any impurities, then slice it thinly. Uniformly sliced parsnip will help the soup cook evenly. Also, peel and slice the carrots into rounds.

2. Sautéing the onion: In a medium pot, add the olive oil and let it heat. Chop the onion finely and add it to the pot. Sauté the onion for 3-4 minutes until it becomes translucent and releases its aroma. This is when your soup will start to gain flavor.

3. Adding the parsnip: Now, add the parsnip slices to the pot, stirring to combine them with the onion. Let them cook on low heat for 10-12 minutes until the parsnip becomes soft. This step is essential to intensify the flavors.

4. Seasoning: It's time to add the spices! Sprinkle in the Indian Masala, dried thyme, sea salt, and red pepper. If you wish, you can also add homemade vegetable stock for extra flavor. Mix well and let the ingredients combine for about 2 minutes.

5. Preparing the vegetable soup: Separately, in another pot, add 1 liter of water and the sliced carrots. Add 3-4 tablespoons of homemade vegetable stock and bring to a boil. If you prefer a classic vegetable soup, you can also use meat stock, but I recommend the vegetarian version.

6. Combining the ingredients: Once the carrots are cooked, pour the resulting liquid over the parsnip and onion mixture. Let everything simmer on low heat until the parsnip is fully cooked. This step finishes the cooking and allows the flavors to blend perfectly.

7. Transforming into cream: Use a blender to turn the mixture into cream. If you want a richer texture, you can also add the cooked carrots to the mixture. Be careful not to add sun-dried tomatoes if you want to keep the soup's light color.

8. Serving: Your parsnip cream soup is ready! Serve it warm, garnished with toasted pine nuts and fresh or dried sage leaves. These garnishes not only enhance its appearance but also add a crunchy note.

Practical tips:

- Variations: You can experiment by adding other vegetables like celery or potato to add more depth to the soup. If you want a stronger flavor, you can add a little sautéed garlic along with the onion.
- Storing the soup: This soup can be kept in the refrigerator for 3-4 days, and the flavor will intensify as it sits. You can reheat it with a little water or broth if it is too thick.
- Calories and nutritional benefits: A serving of parsnip cream soup has about 150 calories, being rich in fiber and vitamins, making it a healthy choice for any diet.

Frequently asked questions:

1. Can I use frozen parsnip?
- Yes, you can use frozen parsnip. Make sure to thaw it before adding it to the soup.

2. What can I substitute in the recipe?
- If you don't have Indian Masala, you can use a combination of turmeric, cumin, and coriander. Also, you can omit the sun-dried tomatoes if you don't like them.

3. What drinks pair well with the soup?
- Parsnip cream soup pairs perfectly with a glass of dry white wine or mint lemonade.

Parsnip cream soup is not just a nourishing dish but also an opportunity to experiment with flavors and textures. Enjoy every spoonful and share the joy of cooking with your loved ones!