Parsnip Soup is smooth and creamy with the flavors of sweet, woody parsnips, leeks, garlic and fresh thyme. It's so easy to make and it can be made vegan with one simple swap!
3largeleekswhite and light green parts only, halved and sliced thinly into half moons
2stalkscelerychopped
3lbs.parsnipspeeled, halved and chopped into 1" pieces
4clovesgarlicminced
1/2teaspoonground nutmeg
7cupsvegetable stockor use 4 cups vegetable broth and 3 cups water
1bay leaf
1sprigthymeor about 2 tablespoons chopped fresh thyme; sub with 1 1/2 teaspoon dried thyme
1/2cupheavy creamsub with coconut milk to make vegan or omit it altogether
salt and pepper, to taste
Instructions
Heat the olive oil over medium heat in a large pot. Add the leeks and celery, and cook for about 5 minutes until softened. Add the parsnips and cook for 2 minutes, then add the garlic and nutmeg and cook 30 seconds longer. If at any point the leeks begin to brown too quickly, reduce the heat to medium low to prevent them from burning.
Add the vegetable stock to the pot and scrape up any brown bits from the bottom and sides of the pan. Add the bay leaf and thyme and bring to a boil. Reduce the heat to medium low and simmer for 15-20 minutes or until the parsnips are tender.
7 cups vegetable stock, 1 bay leaf, 1 sprig thyme
Remove from heat and purée the soup until smooth using an immersion blender, or in 1-2 batches in a blender or food processor. If using a blender or food processor, place the puréed soup back in the pot. Add 1-2 cups more vegetable stock or water as desired to make the soup the desired consistency.
Stir in the heavy cream, then season with salt and pepper to taste. Serve warm with additional thyme leaves if desired. Enjoy!
1/2 cup heavy cream, salt and pepper, to taste
Notes
Pro tip: Prep the parsnip, leeks and celery up to a few days in advance to make this recipe go even more quickly!
Sub the nutmeg for curry powder or ground cumin if you don't have any on hand.
Store the soup in an air tight container in the refrigerator for up to 5 days.
To freeze: Cool the puréed parsnip soup completely, then freeze for up to 3 months. To thaw, place in the refrigerator overnight, then reheat gently on the stove top.