Things that aren’t so great about winter: the cold.
Things that can easily remedy that: cozy sweaters, fuzzy socks, and hot soup.
Hot, creamy parsnip soup.
This soup is so very luscious. Dried thyme and bay leaves, along with sautéed garlic and onion make this soup extra flavourful.
Here where I am (where the winter months are very snowy and very cold), root vegetables are in their peak season, and it could not have fallen at a better time. It’s such a blessing that root veggies are cheap right when my body is craving hot soup all day, everyday.
Another blessing: discovering the existence of parsnips.
Well, I knew about the parsnip, but never cooked with it before.
This hardy, fibre-rich root vegetable looks just like a white carrot, but has a slightly sweeter and nuttier taste. Like carrots, the parsnip also brings plenty of nutritional benefits. It’s loaded with minerals like potassium (important for healthy hearts), manganese, magnesium, phosphorous, zinc, and iron. Not to mention, it contains a fair number of vitamins as well, such as vitamin B, vitamin C, vitamin E, and vitamin K.
With so many nutrients, parsnips are the perfect vegetable to keep you healthy during the winter months. And what better way to enjoy this pale root veggie than in a steamy, creamy parsnip soup.
Honestly, I was really worried about how this parsnip soup was going to turn out. I had made a carrot and ginger soup for New Years Day and it was…well…not very good (to me at least, other people seemed to like it, but I feel like they were just being nice). I hadn’t blended my carrot and ginger soup enough and so it ended up being grainy (I had added almonds). Blech. And, my spices and aromatics were not balanced at all. It was a sad, sad, soup day.
But lucky for me (and lucky for you) the soup gods were smiling down on my creamy parsnip soup because it turned out D-E-L-I-C-I-O-U-S! In fear that my soup was going to be bland, I had my sister take the first taste.
“It’s actually really good”
I think I might have squinted at her a little bit because I just didn’t believe her. I went to take a little spoonful for myself and the world stopped for a second. You know when you make something so tasty, so flavourful, so absolutely perfect that nothing else exists except for the exquisite and divine flavour in your mouth. Yeah, I was having that moment.
But seriously, this soup is perfectly velvety and perfectly savoury. The ingredients are pretty simple and homey, but when they come together they create something you’d feel proud to serve in your best dinnerware (I forgot that word so I had to google “dishware” to find it. Ahaha…).
Best of all, this creamy parsnip soup is so so so easy to make. It can easily be whipped up in 30 minutes!
Sautée your garlic and onions. Toss in your chopped up vegetables, broth, cashew milk, and spices. Let your pot of magic goodness boil and bubble until the vegetables have softened (but do turn it down to a simmer after it does boil). Blend, blend, blend. Serve. Garnish. Be transported to soup nirvana.
Creamy Parsnip Soup
- 2 tbsp avocado oil
- 1 large onion, diced
- 3 cloves garlic, crushed
- 2 medium yellow potatoes or 8 baby potatoes, cubed
- 1 1/2 pounds (lbs) of parsnips (about 3 large parsnips or 5 small-medium sized ones), peeled and diced
- 3 celery ribs, sliced
- 1 apple (I used a gala apple), chopped
- 3 cups of stock
- 1 1/4 cups cashew milk (or 1 cup of water blended with 1/2 cup raw cashews)
- 1 large bay leaf (or 2 smaller ones)
- 1/2 tsp dried thyme
- 1/2 tsp black pepper, or to taste
- 1/2 tsp salt (I like using pink Himalayan), or to taste
- olive oil
- pine nuts
Heat the avocado oil over low-medium heat in a large soup pot.
Sautée diced onion and crushed garlic. Remove from heat once onion is soft and garlic is fragrant (about 7 minutes).
Meanwhile, peel and chop potatoes, parsnips, celery, and apple.
Return soup pot to heat. Add in cut up vegetables and fruit along with stock, cashew milk, bay leaf, dried thyme, black pepper, and salt. Bring soup to a boil. Once soup has boiled, reduce heat and simmer for 20 minutes, or until parsnips and potatoes have softened.
Purée soup in a blender or using an immersion stick blender until completely smooth and velvety.
Ladle parsnip soup into bowl and garnish with parsley, olive oil, and pine nuts.
Did you make this creamy parsnip soup? Comment below or share on Instagram using the tag #thehappinesskitchen
Quote of the post:
“Happiness is not something you postpone for the future; it is something you design for the present.”
– Jim Rohn