Hello my lovelies! I hope you are having a beautiful and blessed Sunday. I want to hug you all for always coming by here and reading my words, taking in my silliness, and hopefully laughing with me and not at me.
Pictured above are two bowls filled with Parsnip and Potato Soup. A warm, silky, chunky, and VERY good soup. Like, lick your bowl to the last drop good. I wish we had taste-o-vision!
I’m totally trying to sell the soup. I shouldn’t though. It speaks for itself. It’s delicious!
On another note, I’m totally on a soup kick and it’s all because of that white stuff on the ground – it won’t go away! Don’t worry, I won’t talk about the weather, but you should know that I really want sun. That’s all.
Just a few short days ago, we enjoyed some French Onion Soup, and two days before that we had this Parsnip and Potato Soup – I had to keep us warm, somehow. The thermostat goes only up to 85. Oops. There I go talking about the weather again. Sorry. So, how are you? How are the kids? How’s the weather by you? Is it warm? That’s nice. We’re freezing.
But, even if it’s warm by you, you still need to taste this soup. I mean, you still need to eat your parsnips, right? How often do you eat parsnips? See! Not very often. I knew it! Now you get to have two parsnips all at once!
This soup is so simple and it comes together in like, I dunno, 47 minutes. You chop up a few root vegetables, chiffonade some fresh basil, (chiffonade? I sound like I know what I’m talkin’ about!) pour in some veggie stock, and let the soup go to town! Don’t forget the seasonings – you know, salt ‘n peppa. They kinda add flavor to like everything.
Once your house is filled with a delicious aroma, the soup is nearly done. Next thing is to just reach for your immersion blender and give this soup a couple of spins here and there. I don’t puree all of it – I leave a few chunks for texture. I am big on texture. You can also use a blender. Or not. You don’t have to use either one. You can have this soup in a chunky form. Noone will judge.
- 2 tablespoons butter
- 1 tablespoons olive oil
- 2 parsnips, about 1.5 pounds, peeled and chopped
- 2 potatoes, peeled and chopped
- 2 carrots, cleaned and sliced in 1-inch rounds
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh basil, or 1 tablespoon dried basil
- 1 bay leaf
- 3 to 4 cups vegetable broth, or enough to just cover the vegetables - you can also use 2 cans (14.5-ounces each) of vegetable broth
- ½ cup heavy cream or milk
- freshly ground black pepper
- Melt the butter in a large heavy pot and pour in the olive oil.
- Add the chopped parsnips, potatoes, carrots, onions, garlic, basil, and bay leaf.
- Cook for 10 minutes, stirring occasionally.
- Stir in the vegetable broth.
- Bring to a boil, cover, and simmer over medium-low heat for 20 minutes, or until vegetables are tender.
- Discard bay leaf.
- Remove from heat and use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender, you can use a blender and blend until smooth. This should be done in several batches.
- Return soup to pot and add heavy cream or milk; stir to combine.
- Add salt and pepper to taste.
- Serve warm.