Cream of parsnip soup with a warming hint of nutmeg. Quick to prepare this flavoursome soup is ready to eat within 30 minutes making it a perfect Winter lunch.
This week’s recipe is a simple cream of parsnip soup, flavoured with a little nutmeg. After all who doesn’t love a warming bowl of soup at this time of year?
January is a long and dark month and without a doubt it is the month where I make more soup than at any other time during the year.
For me soup has to be homemade using the best of what the season has to offer. January is the month where root vegetables shine, good on their own but outstanding when lifted with just a hint of spice.
Whether its a hearty broth, or a silky smooth creamy soup like this one, I’ve always said that soup is a great way to test flavour combinations.
For our Festive Afternoon teas in December, we wanted to serve a warming soup shot when our diners arrived. Parsnip soup is perfect for serving at this time of year and we elevated this soup with just a hint of nutmeg.
Parsnip soup recipe:
This cream of parsnip soup recipe is really easy to cook and prepare. It uses a few simple ingredients, but packs a real flavour punch.
Start by softening the onions in butter and a pinch of salt. Why add salt? Well the salt stops the onions from colouring and browning. You want the onions to soften but not burn and the salt helps to do this!
Once the onions have softened add a little garlic and the parsnips to the pan, cook for a further minute. Next add the freshly ground nutmeg, allowing it to cook a little to release it’s flavour before adding adding the stock and simmering the vegetables until soft.
After about 15 minutes cooking, the parsnips should be soft. It is then a simple case of blitzing the soup to a smooth consistency with a stick blender, seasoning with salt and pepper to taste and finishing with the single cream.
Parsnip is a wonderful root vegetable, full of flavour, it requires little to make it into a tasty Winter warming bowl of soup. I make soup all the time, it’s a great way to get lots of vegetables into our diets.
As something a little different you could try a blend of both carrot and parsnip in this soup, these flavours would work really well alongside the nutmeg!
Why add nutmeg to a soup?
Nutmeg is a spice that is so often associated with sweet cooking, I’m thinking rice pudding and spiced cakes!
However, it is a warm spice that is delicious cooked in savoury food too!
Freshly ground nutmeg works a treat in this parsnip soup recipe, giving the soup a mild spicy warmth. Parsnip and nutmeg are a great flavour combination.
How to make this soup dairy-free/Vegan?
The vegetables are first softened in a little butter as this adds a depth of flavour. However, if you prefer the vegetables can be sauted in a little sunflower oil instead.
This cream of parsnip soup recipe uses 100 ml of single cream to add a little luxury to the soup. However, if you want to remove the cream then you can easily do so.
Instead replace the single cream with some coconut milk. I frequently use coconut milk as a replacement for cream in soups, curries and sauces and it works really well.
Can I make this soup ahead of time?
As with most soups, this cream of parsnip soup can be made ahead of time. Once cooked allow to cool, then place in a container with a tight fitting lid and pop it in the fridge. It will keep in the first for 2 days, a little longer if you don’t add the cream!
Can I freeze this soup?
This soup is really easy to freeze, I love having homemade soup in my freezer. Make a double batch of soup, enjoy some and freeze the other half to enjoy at a later date!
Once cooked, simply allow the soup to cool completely before placing it in a container suitable for the freezer.
When ready to eat, defrost the soup and warm it to piping hot before serving!
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Additional recipe suggestions:
If you like this recipe then why not try some of our other warming soups:
- Jerusalem Artichoke Soup
- Spicy Bean & Vegetable Soup
- Leek & Barley Broth
- Leek & Potato Soup
- Thai Beetroot Soup
Each of these make a delicious lunch or a wonderful light supper using the best of what the season has to offer.
For further help when it comes to making a delicious bowl of homemade soup, why not have a look at our 20 Simple Soup Recipes post. This post is packed full of recipes, hints and tips!
Cream of Parsnip & Nutmeg Soup
- 50 g unsalted butter
- 1 large onion (finely chopped)
- 2 cloves garlic (crushed)
- 5-6 medium sized parsnips (peeled and sliced)
- ½ tsp ground nutmeg
- 1.2 ltr vegetable stock
- 100 ml single cream
- salt & pepper
- Melt the butter in a saucepan over a medium heat. Add the the onion and a pinch of salt and saute gently for 5 minutes to soften the onion but not colour it.
- Add the garlic and the sliced parsnips to the onions and stir gently for a minute. Add the nutmeg to the pan and stir through the vegetables for 30 seconds.
- Pour over the vegetable stock and bring to the boil then turn the heat to medium. Cover the pan with a lid and cook for around 15 minutes till the parsnips have softened.
- Once the parsnip has cooked through, remove from the heat and using a stick blender blitz the soup till smooth. Season with salt and pepper.
- If the soup is too thick, add a little more hot water to loosen to obtain the right consistency of your choice. Stir through the single cream and serve.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook
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