Parsnip Vegetable Soup

Parsnip Vegetable Soup

by Natalie Wells 1 year ago
0 (0)
30 minutes
192.3 kcal
29.6 g carbs
Description

I had to use up a bunch of vegetables from my CSA box and came up with this soup. I like my soups very thick, but feel free to use more broth for a thinner soup. I only had sour cream in the fridge, but you can top with cream or crème fraiche as well.

Ingredients
  • 2 tablespoons salted butter
  • 1 medium carrot, thinly sliced
  • 1 medium leek, thinly sliced
  • 1 small onion, finely chopped
  • 1 teaspoon grated fresh ginger, or more to taste
  • ¼ teaspoon dried thyme
  • 1 clove garlic, minced
  • 3 medium parsnips, peeled and thinly sliced
  • 3 cups vegetable broth, or more to taste
  • salt and freshly ground black pepper, to taste
  • 1 pinch ground nutmeg, or to taste
  • 4 teaspoons sour cream
Directions
  1. 1. 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. 2. Puree soup with an immersion blender and season with salt, pepper, and nutmeg. Add more broth if soup is too thick.
  3. 3. Serve with a dollop of sour cream.
Nutrition Facts
serving: 4 servings
calories: 192.3 kcal
carbohydrates: 29.6 g
protein: 3 g
saturated fat: 4.4 g
cholesterol: 17.4 mg
sodium: 414.9 mg
fiber: 7.1 g
sugar: 9.7 g