Creamy Parsnip Soup
A silky-smooth parsnip soup with subtle apple sweetness, aromatic thyme, and a hint of cardamom, finished with a drizzle of cream and crunchy toasted nuts. Perfectly balanced, naturally creamy, and ready in just 35 minutes.
Equipment
- 1 Large Heavy-Bottomed Pot or Dutch Oven
- 1 Blender (Immersion or Standard)
- 1 Chef’s Knife
- 1 Cutting Board
- 1 Measuring cups and spoons set
Ingredients
- 3 tablespoons olive oil or butter
- 1 medium onion diced
- 6 cloves garlic roughly chopped
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- ¼ medium apple sliced
- 1 pound parsnips washed and sliced into ½-inch pieces
- 4 cups vegetable or chicken stock
- Salt to taste
- ¼ teaspoon ground cardamom
- ⅛ teaspoon white pepper
- ½ cup heavy cream half-and-half, or dairy-free alternative (optional)
Garnish: Crushed toasted hazelnuts (or walnuts), drizzle of hazelnut oil (optional), fresh thyme sprigs
Instructions
- Prepare and Organize Ingredients: Start by washing, peeling (if desired), and slicing the parsnips into ½-inch thick rounds for even cooking. Dice the onion finely for a smooth texture, and roughly chop the garlic cloves. Slice the apple into thin pieces, leaving the peel on for added nutrients. Gather all spices, stock, and cream (if using) to ensure a smooth cooking process.
- Sauté Aromatics for Flavor: In a large heavy-bottomed pot or Dutch oven, heat olive oil or butter over medium heat.Add the diced onion and sauté for 6–7 minutes until golden and fragrant, stirring occasionally to prevent sticking. Incorporate garlic, thyme, and sliced apple, allowing them to cook for 2–3 minutes, releasing their natural sweetness and aroma.
- Simmer the Vegetables: Add the sliced parsnips to the pot, season lightly with salt, and pour in the vegetable or chicken stock. Stir gently to combine and bring the mixture to a gentle boil. Reduce the heat to low, cover with a lid, and simmer for 12–14 minutes or until the parsnips are fork-tender.
- Blend to Silky Perfection: Once the parsnips are fully cooked, remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, transfer in batches to a high-speed blender and blend until velvety. Return the blended soup to the pot and place it back on low heat.
- Season and Enrich the Soup: Stir in ground cardamom and white pepper, whisking gently to distribute the spices evenly. Taste and adjust seasoning with additional salt, if needed. For extra richness, add heavy cream, half-and-half, or a dairy-free alternative, stirring until fully incorporated.
- Garnish and Serve: Ladle the hot soup into bowls and top with crushed toasted hazelnuts (or walnuts for a variation). Drizzle lightly with hazelnut oil for an elevated flavor and garnish with a small sprig of fresh thyme. Serve immediately while warm and creamy.
- Optional Roasted Version: For a deeper, caramelized flavor, roast the parsnips, onion, apple, and garlic instead of sautéing. Arrange them on a baking sheet, drizzle with olive oil, season with salt and pepper, and cover tightly with foil. Roast in a preheated oven at 400°F (200°C) for 20–30 minutes until tender. Then blend with warm stock and follow steps 5 and 6 for seasoning and serving.
Notes
- Parsnips provide natural creaminess, making the soup rich even without added cream.
- Roasting vegetables before blending creates a deeper, more caramelized flavor.
- Substitute hazelnuts with walnuts, pecans, or pumpkin seeds for a nut-free twist.
- Freshly ground cardamom enhances the aroma but can be reduced for a milder flavor.
- Use vegetable stock for a vegetarian or vegan-friendly version of the soup.
- Garnish with fresh thyme or a drizzle of nut oil to elevate presentation.
- Soup thickens as it cools; add a splash of stock when reheating for best texture.