“Adapted from the Neal's Yard Bakery Whole Food Cookbook. According to the book, carrots, broccoli, cauliflower, or leek can be subbed for the parsnips in this recipe. This is a thin, but creamy soup. I made it with fresh parsnips and served with some wholegrain bread drizzled with Marmite on the side.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter and saute the parnsip & onion until tender, about 5-10 minutes.
  2. Add the milk, water, nutmeg, and salt & pepper, then simmer for 25-30 minutes, lid dropped on top of the pot, slightly ajar.
  3. Using a stick blender (or a regular blender in batches), puree until smooth.
  4. Test for seasonings, adding more salt & pepper if needed and serve warm with some crusty bread on the side.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: