Parsnip Soup

Parsnip Soup

This creamy parsnip soup transforms humble root vegetables into a comforting, warming dish. Ready in just 30 minutes, it’s a perfect blend of earthy flavours and smooth texture, ideal for chilly winter days. The addition of chunky croûtons makes it extra-filling and adds a delightful crunch.

Preparation time
Less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian

By BBC Good Food
From Saturday Kitchen

 


This parsnip soup offers a rich flavour profile but is high in calories and saturated fats due to the double cream and optional cheese. While parsnips provide fibre and nutrients, the overall nutritional balance is affected by the high-fat ingredients.



Ingredients

  • Olive oil: 2 tbsp
  • Garlic cloves: 2, finely chopped
  • Parsnips: 600g, cut into 1cm cubes
  • Dried red chilli flakes: ½ tsp, plus extra to serve
  • Hot vegetable stock: 1 litre
  • Double cream: 200ml
  • Salt and freshly ground black pepper: to taste

For the croûtons

  • Good bread: 3 thick slices, cut into 2.5cm pieces
  • Olive oil: 1 tbsp
  • Gruyère cheese: 55g, finely grated (optional)

Method

Prepare the Soup

  • Preheat the oven to 200C/180C Fan/Gas 6
  • Heat oil in a heavy-based saucepan over medium heat
  • Add the garlic and parsnips, fry for 4-5 minutes until coloured
  • Add the chilli flakes and fry for 1 minute
  • Pour in the stock, bring to a simmer and cook with lid on for 12-15 minutes
  • Blitz the soup with a stick blender until smooth
  • Stir in the cream and heat through
  • Season with salt and pepper to taste

Make the Croûtons

  • Place the bread pieces on a baking tray in a single layer
  • Drizzle with oil and sprinkle cheese if using
  • Season with salt and pepper
  • Bake for 5-10 minutes until crisp and golden

Serve

  • Pour the soup into bowls
  • Top with croutons and a sprinkle of chilli flakes if desired

What can you serve with this

  1. Crusty baguette for additional dipping and texture
  2. Mixed green salad to balance the richness of the soup
  3. Grilled chicken breast for a protein-rich accompaniment
  4. Roasted root vegetables to complement the parsnip flavour
  5. Cheese board featuring Gruyère and other hard cheeses

Nutri-score Health Check

Nutri-Score: D (Less healthy)

This parsnip soup recipe receives a D rating due to its high calorie and saturated fat content. The double cream and optional Gruyère cheese significantly increase the saturated fat levels. While parsnips provide fibre and nutrients, the overall nutritional balance is affected by the high-fat ingredients. To improve the score, consider using lower-fat alternatives like milk or Greek yogurt instead of cream, and reducing the amount of cheese or using a lower-fat variety.


FAQ

  • Can I make this soup vegan? Yes, use plant-based cream and omit the cheese for the croutons.
  • How long will this parsnip soup keep in the fridge? It can be stored for up to 3 days in an airtight container.
  • Can I freeze this soup? Yes, it freezes well for up to 3 months without the croutons.
  • How can I make this soup healthier? Use milk instead of cream and reduce or omit the cheese.
  • Can I use an air fryer for the croûtons? Yes, cook at 160C for 4 minutes, shaking halfway through.
  • Is this soup gluten-free? The soup itself is gluten-free, but use gluten-free bread for the croutons.
  • Can I add other vegetables to this soup? Yes, carrots or potatoes work well with parsnips.
  • How can I make this soup spicier? Increase the amount of chilli flakes or add fresh chilli.
  • Can I use pre-cut parsnips? Yes, but ensure they’re fresh for the best flavour.
  • What can I use instead of Gruyère cheese? Parmesan or mature cheddar are good alternatives.

 


Health benefits of Parsnips

Parsnips are a root vegetable that are high in fibre, vitamins, and minerals.

They have many health benefits, including:

  • Digestive health: Parsnips are high in fibre, they aid digestion and help regulate blood sugar levels.
  • Immune health: Rich in vitamin C, these vegetables boost the immune system and help fight off infections.
  • Heart health: Their potassium content assists in regulating blood pressure and cholesterol levels.
  • Weight management: Low in calories yet high in fibre, parsnips promote satiety and can aid in weight loss efforts.
  • Anti-inflammatory properties: Containing antioxidants, they help protect cells from damage and reduce inflammation in the body.
  • Brain health: The folate present in these parsnips supports brain function and may help reduce depression.
  • Bone health: Their vitamin K content contributes to maintaining strong and healthy bones.
  • Cell growth: Parsnips are rich in folate which assists in cell growth and replication processes.

Parsnips are a versatile vegetable and pack a powerful nutritional punch, offering a wide range of health benefits in a single food source.

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