Creamy Potato and Parsnip Soup -

Creamy Potato and Parsnip Soup

A rich and creamy soup that is filling and comforting. Easy to make and budget-friendly.45

Course Soup

Cuisine Vegetarian

Diet Vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 326kcal

1 tablespoon olive oil
1 medium brown onion diced
1 medium carrot peeled and diced
1 stalk of celery finely diced
2 cloves of garlic finely minced or put through a garlic press
1 tablespoon fresh thyme leaves
2 large floury potatoes, I used Maris Piper. peeled then cut into equal-sized medium chunks.
3 medium parsnips peeled and cut into chunks
1.2 litres (2 pints) of vegetable stock made using 2 vegetable stock cubes
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
150 ml (⅔ cup) of single cream
flat-leaf parsley as a garnish (optional)
Grana Padano cheese or parmesan cheese for serving (optional but recommended)

Heat one tablespoon of olive oil in a large saucepan.
Add the diced onion, carrot and celery along with a pinch of salt and cook over low to medium heat for at least 20 minutes, stirring often.
Once the vegetables have softened add the minced garlic and the thyme leaves and cook for a few seconds until you can smell the garlic.
Next, add the chopped potatoes and parsnips to the pot. Stir well well.
Then pour in the stock and season with ¼ teaspoon of salt and ¼ teaspoon of freshly ground black pepper.
Simmer over low to medium heat for about 20 minutes or until the potatoes and parsnips are quite tender. You can check how tender they are by piercing them with the tip of a sharp knife.
Once the potatoes and parsnips are cooked you can now blend the soup.
I use a hand blender to blend the soup until it is smooth.
Finally, return the saucepan to the heat and pour in the cream. Stir continuously, until the cream has been fully absorbed into the soup and the temperature of the soup is hot.
Serve immediately with a garnish of chopped parsley and some grated cheese.

Storage/Freezing - Keep any leftovers in an airtight container once cooled. Use within 3 days. Reheat on the hob for best results. Add a splash of water to loosen the soup when reheating. I don't recommend freezing this soup.
Nutritional Information - All nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were used. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. The nutritional information for this recipe does not include any cheese added as a topping.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for the best results.