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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.