Are you ready to elevate your soup game with a luxuriously smooth, unexpectedly delicious dish that will warm your soul and surprise your taste buds? This Parsnip Soup with Fresh Ginger is not just another recipe—it's a culinary journey that transforms humble root vegetables into a creamy, aromatic masterpiece that will make you fall in love with parsnips all over again. With its delicate balance of earthy sweetness and zesty ginger kick, this British-inspired soup promises to be your new go-to comfort food that's both incredibly simple to make and impressively sophisticated.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 4 parsnips, peeled and sliced
- 1 onion, chopped
- 1 inch fresh ginger, minced
- 4 cups vegetable stock
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Peel and slice the parsnips into uniform chunks, approximately 1/2 inch thick to ensure even cooking.
- Finely chop the onion, ensuring pieces are roughly similar in size for consistent flavor distribution.
- Peel and mince the fresh ginger using a sharp knife or microplane grater to release its aromatic oils.
- Heat olive oil in a large heavy-bottomed soup pot over medium heat until it shimmers slightly.
- Add chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Introduce minced ginger to the pot and cook for an additional 1-2 minutes, stirring continuously to prevent burning.
- Add sliced parsnips to the pot and stir to coat with oil and combine with onions and ginger.
- Pour vegetable stock over the vegetables, ensuring they are completely submerged.
- Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 25-30 minutes until parsnips are tender and easily pierced with a fork.
- Remove pot from heat and use an immersion blender to puree the soup until smooth and creamy.
- Season with salt and pepper to taste, adjusting seasoning as needed.
- Ladle into warm bowls and serve immediately, optionally garnishing with a small drizzle of cream or chopped fresh herbs.
Tips
- Choose firm, smooth parsnips without blemishes for the best flavor and texture.
- Mince the ginger finely to ensure its flavor distributes evenly throughout the soup.
- Use a heavy-bottomed pot to prevent burning and ensure even heat distribution.
- For an extra luxurious texture, strain the soup through a fine-mesh sieve after blending.
- If you prefer a thinner consistency, add a little more vegetable stock during blending.
- For added depth, consider roasting the parsnips and onions before adding to the stock.
- Garnish with a swirl of cream, chopped chives, or toasted pumpkin seeds for extra visual appeal and texture.
- This soup freezes beautifully for up to 3 months, making it perfect for meal prep.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
