Parsnip and Vegetable Soups

Parsnips, often overlooked in favor of their more prominent carrot cousins, bring a unique sweetness to soups that pairs beautifully with a variety of vegetables. In this article, we'll explore some delicious parsnip and vegetable soup recipes that showcase the versatility of these tasty root vegetables.

Hearty Winter Soups

When the temperatures drop and hearty meals are in order, a rich and comforting parsnip and vegetable soup is just what you need to warm your belly and lift your spirits. One such recipe combines roasted parsnips with sautéed onions and garlic for added depth of flavor, then finishes the dish off with a sprinkle of fresh herbs.

Roasted Parsnip and Carrot Soup

This simple yet satisfying soup makes use of both parsnips and carrots to create a deliciously sweet and savory broth. The roasting process brings out the natural sugars in both vegetables, resulting in a smooth and creamy texture that's just begging to be served with a swirl of creme fraiche.

Ingredients:

• 2 large parsnips
• 4 medium carrots
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups vegetable broth

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Toss the parsnips and carrots with olive oil, salt, and pepper on a baking sheet.
3. Roast for 30 minutes or until tender.
4. Sauté onion and garlic in a large pot until softened.
5. Add roasted vegetables, thyme, broth, and bring to a boil.
6. Reduce heat and simmer for 20-25 minutes.

Creamy Parsnip and Potato Soup

For a comforting twist on the traditional potato soup, try adding some parsnips to the mix for added sweetness and depth of flavor. This creamy soup is finished off with a sprinkle of chives and a dollop of sour cream for an extra-special treat.

Ingredients:

• 2 large parsnips
• 3-4 medium potatoes
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup heavy cream or half-and-half
• 1 teaspoon dried chives
• Salt and pepper to taste

Instructions:

1. Chop the parsnips and potatoes into bite-sized pieces.
2. Sauté onion and garlic until softened.
3. Add chopped vegetables, broth, and bring to a boil.
4. Reduce heat and simmer for 20-25 minutes or until tender.
5. Purée soup in batches if necessary.
6. Stir in heavy cream and chives.

Whether you're in the mood for something comforting and familiar or want to try your hand at a new recipe, parsnip and vegetable soups are sure to hit the spot.