How to Make Parsnip Vegetable Soup - A Step-by-Step Guide

There's nothing quite like a warm bowl of vegetable soup on a cold winter's day, and this parsnip vegetable soup is the perfect recipe to satisfy your craving for comfort food. Packed with hearty parsnips, carrots, and potatoes, this soup is not only delicious but also incredibly nutritious. Whether you're a seasoned chef or a novice in the kitchen, this recipe is sure to become a staple in your meal rotation.

One of the best things about this parsnip vegetable soup is how easy it is ...

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Ingredients

  • 2 tablespoons salted butter
  • 1 medium carrot, thinly sliced
  • 1 medium leek, thinly sliced
  • 1 small onion, finely chopped
  • 1 teaspoon grated fresh ginger, or more to taste
  • ¼ teaspoon dried thyme
  • 1 clove garlic, minced
  • 3 medium parsnips, peeled and thinly sliced
  • 3 cups vegetable broth, or more to taste
  • salt and freshly ground black pepper, to taste
  • 1 pinch ground nutmeg, or to taste
  • 4 teaspoons sour cream

Information

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Servings: 4
  • Yield: 4 servings

  • Melt butter in a large pot over medium-low heat. Add carrot, leek, onion, ginger, and thyme. Cook, stirring occasionally, until vegetables have softened, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add parsnips and broth and bring to a boil. Cover, reduce heat, and simmer until all vegetables are soft, about 15 minutes. Remove from heat.
  • Puree soup with an immersion blender and season with salt, pepper, and nutmeg. Add more broth if soup is too thick.
  • Serve with a dollop of sour cream.
  • Nutrition

    192 cal.

    • Total Fat: 8g
    • Saturated Fat: 4g
    • Cholesterol: 17mg
    • Sodium: 415mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 7g
    • Total Sugars: 10g
    • Protein: 3g
    • Vitamin C: 23mg
    • Calcium: 86mg
    • Iron: 2mg
    • Potassium: 523mg