Parsley and parsnip soup

    Parsley and parsnip soup

    7saves
    50min


    1 person made this

    About this recipe: Inspired by a couple of different recipes on this site, I made this flavourful soup with loads of parsnips and a healthy bunch of parsley. The result is very delicious and a little out of the ordinary. Enjoy!

    Diana Greater London, England, UK

    Ingredients
    Serves: 6 

    • 1 tablespoon olive oil
    • 1 leek, chopped
    • 1 stick celery, chopped
    • 10 to 12 parsnips, peeled and chopped
    • 1.5L chicken or vegetable stock
    • 30g parsley
    • 4 tablespoons Greek yoghurt
    • 200ml milk, or as needed
    • salt and pepper to taste
    • grated Parmesan cheese to serve (optional)

    Method
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. In a large saucepan, heat the olive oil over medium heat. Add the leek and celery, and stir to coat in the oil. Cover, reduce heat to low and cook for 5 minutes, or until the leek and celery have softened. Do not brown.
    2. Add the parsnips and cover with the stock. Turn heat to high and bring to the boil. Reduce heat, cover and simmer for 15 to 20 minutes, or until parsnips are soft. Add the parsley and cook a further 3 minutes.
    3. Puree the soup in batches in a blender or food processor. Add the yoghurt to one of the batches and blend till incorporated. (Alternatively, use an immersion blender right in the pan.)
    4. Transfer the pureed soup back to the pan and reheat over medium heat. Slowly add the milk whilst stirring, using only as much as you need to achieve your desired consistency. Add salt and pepper to taste.
    5. Serve topped with additional chopped parsley and grated Parmesan cheese, if desired. Enjoy!

    Time saving tip

    Since you are pureeing the soup, you can roughly chop the veg, and you needn't bother chopping the parsley at all. You can use the stems of the parsley, too!

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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