Name: Parsnip Vegetable Soup
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Salted butter - 2 tablespoons; Carrot, thinly sliced - 1 medium; Leek, thinly sliced - 1 medium; Onion, finely chopped - 1 small; Grated fresh ginger, or more to taste - 1 teaspoon; Dried thyme - ¼ teaspoon; Garlic, minced - 1 clove; Parsnips, peeled and thinly sliced - 3 medium; Vegetable broth, or more to taste - 3 cups; Salt and freshly ground black pepper, to taste - 3 cups; Ground nutmeg, or to taste - 1 pinch; Sour cream - 4 teaspoons

Ingredients for - Parsnip Vegetable Soup

1. Salted butter 2 tablespoons

2. Carrot, thinly sliced 1 medium

3. Leek, thinly sliced 1 medium

4. Onion, finely chopped 1 small

5. Grated fresh ginger, or more to taste 1 teaspoon

6. Dried thyme ¼ teaspoon

7. Garlic, minced 1 clove

8. Parsnips, peeled and thinly sliced 3 medium

9. Vegetable broth, or more to taste 3 cups

10. Salt and freshly ground black pepper, to taste 3 cups

11. Ground nutmeg, or to taste 1 pinch

12. Sour cream 4 teaspoons

How to cook deliciously - Parsnip Vegetable Soup

1 . Stage

Melt butter in a large pot over medium-low heat. Add carrot, leek, onion, ginger, and thyme. Cook, stirring occasionally, until vegetables have softened, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add parsnips and broth and bring to a boil. Cover, reduce heat, and simmer until all vegetables are soft, about 15 minutes. Remove from heat.

2 . Stage

Puree soup with an immersion blender and season with salt, pepper, and nutmeg. Add more broth if soup is too thick.

3 . Stage

Serve with a dollop of sour cream.