Next time you’re craving soup, cozy up with a bowl of this pureed parsnip soup! Despite only taking about 45 minutes to cook, start to finish, it has so many elements going on with it that I adore: Basically, I just love this soup and I think you will to! Let’s cook.
Ingredients
We’re keeping the ingredients list short for this parsnip soup! You’ll just need:
Flavor Base: Onion and garlic lay the foundation for our parsnip soup. Parsnips: The star of the show! you’ll need 3 to 4 medium parsnips (find them near the carrots and root veggies in the grocery store). Vegetable Broth: Use a carton, bouillon, or make your own veggie broth (my personal favorite!) White Beans: We’re adding beans for texture (so creamy when pureed) and nutrition (hello plant-based protein!) Half and Half: I like making this soup ultra cream with the help of some half and half. This can be omitted for a lower fat version of this soup (just add a bit more broth in its place). Brussels Sprouts: We’ll be separating the leaves and cooking them for a few minutes until crispy. Such a fun little topping!
What does parsnip taste like?
Parsnips are a root vegetable related to carrots and celery! It tastes nutty, sweet, and a bit peppery. It’s often used in savory dishes, where salt and other savory flavors help to bring out its unique flavor.
Let’s talk about these Brussels sprouts
Alright we’ve got to talk about my favorite component in this soup, the Brussels sprouts. I firmly believe that every soup needs a “salty crunchy”. Think croutons or crispy roasted chickpeas or even popcorn on soup. Today, that salty crunchy is Brussels sprouts! I’ve included directions below on how to air fry or oven bake these. They end up tasting like kale chips, with the bitter, salty flavors balancing out the sweet parsnip soup. (You could also top it with our viral Smashed Brussels Sprouts!)
