Description

Parsnip Soup with Croutons is a comforting dish that warms your soul on chilly evenings. This creamy soup features the natural sweetness of parsnips, enhanced by aromatic garlic and onion. Topped with crunchy croutons, it’s perfect for family gatherings or cozy nights at home. Easy to prepare and absolutely delicious, this recipe will leave everyone asking for seconds!

Ingredients

Scale

4 medium parsnips, peeled and chopped (about 500g)
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups low-sodium vegetable broth (960ml)
1 cup heavy cream (240ml) or coconut milk for a dairy-free option
2 tablespoons olive oil (30ml)
Salt and pepper to taste
Optional: store-bought or homemade croutons

Instructions

In a large pot over medium heat, add olive oil. Sauté diced onion and minced garlic until fragrant and translucent (about 5 minutes).
Add chopped parsnips and stir for 2 minutes. Pour in vegetable broth, bring to a gentle boil, then reduce heat and simmer until parsnips are tender (about 25 minutes).
Blend the mixture until smooth using an immersion blender or regular blender. Stir in heavy cream (or coconut milk) and season with salt and pepper. Simmer gently for another 5 minutes.
For croutons, preheat oven to 400°F (200°C). Cut bread into cubes, drizzle with olive oil, season with salt and herbs; bake until golden brown (about 10 minutes).
Serve hot soup topped with croutons.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 280
Sugar: 6g
Sodium: 480mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 5g
Protein: 4g
Cholesterol: 60mg

Keywords: Roasting the parsnips before adding them enhances their natural sweetness. Add spices like nutmeg or ginger to personalize your flavor profile. Store leftovers in an airtight container for up to three days or freeze for up to three months without croutons.