Parsnip soup


note: that amounts are approximate.

1 onion, peeled and chopped
About one pound of parsnips, peeled and cut into 2-3 inch chunks
Olive oil to coat bottom of soup pot
1 quart chicken or vegetable stock (Trader Joes’s is fine) or enough to generously cover the parsnips
Salt and freshly ground black or white pepper


Heat soup pot over medium heat with olive oil; add chopped onion and sauté until translucent.

Add parsnips and stir, sautéing with the onion for about 3-5 minutes. Add chicken or vegetable stock and bring to a boil. Cover, reduce heat and let simmer for about 30 minutes; parsnips should be very soft. Turn off heat.

Using an immersion blender, puree the soup directly in the soup pot.

You can add a bit of cream or milk, depending on if you want a creamier soup but usually it is fine as is. Add salt and pepper to taste.

The soup can be frozen after it cools down a bit. Try it; it has a surprisingly sweet and earthy taste and is far easier to make than sauerbraten and much quicker, too.

If you like it, try adding a peeled and diced celeriac with the parsnips for added depth of taste.

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