November is for finding joy in the little things and there is no better way to do that than with a bowl of homemade soup. In this segment of our tiny food series we are getting into the spirit of the season with a recipe that embodies autumn — Creamy Parsnip and Potato Soup. This November warmth in a bowl captures the essence and marries parsnips and potatoes into warming comfort food.
The parsnip tends to be one of the less glamorous root veggies. However, this delightful root is the star of this silky potato parsnip soup. The parsnip is carrot-shaped or more like pale carrot with a subtle sweet flavor—nutmeg, honey—that develops into deeper complexity when you cook it. That mild taste I’m talking about — it pairs so nicely with the heartier spuds in this soup.
Let us then applaud the unsung hero behind this good-in-the-soul dish — the hard-working parsnip! So, put on that apron, head over to the stove and let us stir up a fragrant adventure in your kitchen.
PARSNIP AND POTATO SOUP
Description
This potato and parsnip soup intertwines the earthy sweetness of parsnips with the hearty richness of potatoes to create a smooth, velvety blend that is comforting and soul-warming. Seasoned with plenty of salt, ginger, pepper and nutmeg, this soup makes a great meal for chilly November nights when you want something warm and filling.
Ingredients
Instructions
- Start by cleaning and peeling your potatoes and slice them into even-sized chunks. Place the sliced potatoes into a bowl with cold water.
Slice your carrots and parsnips into even pieces. You can leave the skin on the parsnips as long as you wash them thoroughly. - Clean and slice your carrots and parsnips into even-sized pieces. You can leave the skin on the parsnips as long as you wash them thoroughly.
- Finely chop the onion and garlic, leaving the skin on the garlic for extra flavour.
- Add 2 vegetable stock pots into 1.8 l of boiling water and mix. Or, you can use pre-made vegetable stock, if you have it.
- In a large pot, over medium high-heat, add vegetable oil and throw in the onion and garlic and season with salt and ground ginger. Cook for about 10 minutes or until lightly golden.
- Add the carrots, parsnips and potatoes. Mix everything together, put the lid on and leave it to cook for about 15 minutes.
- Add the vegetable stock and mix. Season with salt and pepper to taste – I used a lot of salt for this one. Leave it to cook over medium high-heat, with the lid on, for 35 minutes.
- Season with ground nutmeg and a bit more ground ginger and leave it to cook for 15 more minutes, stirring frequently. Make sure you taste often in order to adjust the seasoning.
- Using a hand blender puree the soup into desired consistency.
- Garnish with parsley, a drizzle of olive oil (or vegan cream) and serve.
Video
Notes
- You can jazz up this creamy soup by topping it with stuff like croutons, swirled vegan cream, or sprinkled vegan cheese to make it your own and give it some crunch. It also freezes well so you can stash away portions for when you’re feeling the need for something warm and comforting quick.