Warming, comforting, and sweet, this creamy parsnip soup is the perfect antidote to a chilly day and is super easy to make ahead and enjoy whenever a soup craving hits.
Cut the parsnip, carrots and celery into medium-sized, even pieces. Mince the ginger.
Place a large, heavy-bottomed saucepan on the stove – any kind of casserole/stewing pan works best. Heat the olive oil on medium heat, then add the parsnip and cook for about 4 minutes until it begins to soften. Add the carrots, celery, and minced ginger, cooking for a further 4 minutes.
Pour in the vegetable stock and bring the mixture to a boil. Leave it to simmer for about 20 minutes, occasionally stirring to stop any of the vegetables from sticking to the bottom of the pan. Cook parsnips in soup pan until tender.
Using a hand-held mixer or an immersion blender, blend the vegetable and stock mixture until completely smooth. Add the cream and stir to combine, then season with salt and black pepper to taste.
Serve
Pour your soup into your favorite bowl and top with fresh croutons, a sprinkle of crispy bacon bits or parsnip peel chips. Sprinkle with black pepper for more flavor. Then enjoy with big hunks of fresh bread, garlic bread or a cheesy garlic bread for a true hug in a bowl experience.
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Notes
If you want to make the recipe no-waste, keep the parsnip peel aside and turn it into parsnip peel chips. Spread on a baking tray, drizzle with olive oil, season with salt and pepper. Cook for 10-12 minutes at 400ºF/200ºC. in the oven until crispy.Storage informationIn The Fridge: Allow the creamy parsnip soup to cool completely before storing it in an air-tight container or a Ziplock bag. In the refrigerator, it'll keep for up to three days.In The Freezer: Pour the cooled soup into freezer-safe containers. Make sure to keep a little bit of space at the top of every container, as liquid expands when it’s frozen. Label your containers and store them in the freezer. They’ll keep in the freezer for up to three months.To Reheat: To thaw your soup, place the frozen container or portions in the refrigerator overnight. Then, add the mixture to a saucepan on the stove and heat until warmed through or in short, 30-second bursts in the microwave until hot.Check the blog post for serving suggestions.