Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 pound parsnips, peeled and chopped
- 1 pound carrots, peeled and chopped
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Chopped parsley for garnish
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the parsnips and carrots and cook for another 5 minutes.
3. Pour in the vegetable broth and add the thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and puree in batches.
5. Stir in the heavy cream (if using) and season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for cooking, and serve hot.
Serving size:
This recipe makes 6 servings.
Nutritional information:
Calories: 200
Fat: 10g
Carbohydrates: 25g
Protein: 4g
Fiber: 6g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- You can use half-and-half or milk instead of heavy cream.
Variations:
- Add a pinch of cayenne pepper for some heat.
- Top with croutons or toasted nuts for added crunch.
- Add a dollop of sour cream or Greek yogurt for a tangy flavor.
Tips and tricks:
- Use a sharp knife to peel the parsnips and carrots.
- If using a regular blender, allow the soup to cool slightly before blending to avoid hot liquid splashing out.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped parsley.
Garnishes:
Chopped parsley, croutons, toasted nuts, sour cream, or Greek yogurt.
Pairings:
Serve with a crusty bread or a side salad.
Suggested side dishes:
A side salad or a slice of bread.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the vegetables until they are tender to avoid any foodborne illnesses.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Parsnips and carrots have been used in soups for centuries, as they are both root vegetables that are readily available in colder climates.
Flavor profiles:
This soup is creamy, savory, and slightly sweet.
Serving suggestions:
Serve hot with a side of bread or salad.
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