Creamy Parsnip Soup

Since I moved to England I rediscovered a wonderful root vegetable, namely – the parsnip. Before I had not even noticed it, but now it’s one of my favourite foods. Exceptionally pleasant to taste and slightly sweet, this vegetable is rich in fibre and very valuable substances and vitamins for the body.

There are many different ways to cook parsnip, but one of my favourite recipes is creamy parsnip soup. It is thick and nutritious, with a pleasant aroma, it is prepared quickly and is extremely healthy – a hygge recipe to warm up your souls and tummies. You can serve it as a starter, but we usually eat it on its own.

Ingredients:

• 750 g parsnip
• 500 ml milk
• 1 potato
• 1 large onion
• 25 g butter
• 4 garlic cloves
• 1 vegetable stock cube
• 15 g ginger root
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp nutmeg

Creamy Parsnip Soup Preparation:

1. Peel and cut the onion, garlic cloves, parsnips, potato and ginger root.
2. Heat the olive oil and butter in a big saucepan. Add the onion, garlic and ginger, and fry until the onion softens.
3. Stir in the parsnips and potato until their well covered with oil.
4. Dissolve the stock cube in 750 ml hot water and pour it into the saucepan. Stir in the milk, salt and pepper and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
5. Check with a fork if the parsnips are cooked. If you can pierce them without any force then they’re done. Remove the creamy parsnip soup from the heat and blend everything together with a hand blender.
6. Taste the soup before serving, and season to taste if need be.

Tip: If you want to give this creamy parsnip soup recipe a twist or make it vegan, replace the milk with coconut milk and the butter with more olive oil.

Добър апетит!