Description
A creamy and comforting Spiced Parsnip Soup that’s quick to make and perfect for busy weeknights. This one-pot wonder is delicious and customizable, making it a family favorite.
Ingredients
Scale
- 2 pounds parsnips, peeled and chopped
- 1 onion, chopped
- 2–3 cloves garlic, minced
- 4 cups vegetable stock
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Pinch of cayenne pepper
- 1–2 carrots or potatoes, optional
- 1 cup coconut milk or heavy cream
- Fresh herbs (parsley or cilantro) for garnish
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Sauté the chopped onion for 5 minutes until translucent, then add minced garlic and cook for an additional 1-2 minutes.
- Add chopped parsnips (and any optional carrots or potatoes). Stir and cook for another 5-10 minutes until they start to soften.
- Toss in the spices: cumin, coriander, and cayenne, and stir for about 1 minute.
- Add vegetable stock, bring to a simmer, reduce heat, cover, and cook for 15-20 minutes.
- Blend the soup until smooth using an immersion blender or by carefully transferring it in batches to a blender.
- Stir in coconut milk or heavy cream and season with salt and pepper to taste.
- Ladle into bowls, garnish with fresh herbs, and serve with bread or croutons.
Notes
This soup is versatile; feel free to add leftover cooked meats or other veggies you have on hand. It’s also freezer-friendly for easy meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 10mg