Parsnip Soup
Recipe: #20719
August 28, 2015
Categories: Parsnips, Australian, British, 5-Minute Prep One-Pot Meal, Easter, Gluten-Free, No Eggs, more
"I love this soup and I know a lot of people love parsnips also and are looking for different ways to use it. I found this wonderful recipe in a magazine years ago, and have made it a few times as it is so quick and easy and great on a cold winter's night. I have added onion to the parsnip and garlic step, which adds a stronger flavour to the soup, but we prefer the subtle flavour of just the parsnips alone."
Ingredients
Nutritional
- Serving Size: 1 (293.9 g)
- Calories 290.2
- Total Fat - 15.8 g
- Saturated Fat - 9.3 g
- Cholesterol - 67.2 mg
- Sodium - 84.1 mg
- Total Carbohydrate - 33.8 g
- Dietary Fiber - 9.3 g
- Sugars - 7.8 g
- Protein - 6.9 g
- Calcium - 212 mg
- Iron - 4.8 mg
- Vitamin C - 106.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Pour chicken stock and cream into a large heavy-based pan, bring slowly to the boil, then reduce to a simmer.
Step 2
Add parsnip and garlic, then simmer for 7 minutes or until parsnip is tender. Remove the pan from heat.
Step 3
Add oregano and parsley sprigs and puree with a food processor or stick blender.
Step 4
Season with salt and pepper and serve with thick crusty bread or toast.
Tips
No special items needed.