Parsnip Vegetable Soup
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.
- 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
- 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. Puree soup with an immersion blender and season with salt, pepper, and nutmeg. Add more broth if soup is too thick.
- 3. Serve with a dollop of sour cream.