Parsnip Soup Recipe

Parsnip soup is a common dish in Czechoslovakia where is is often cooked using sauerkraut, carrots, parsnips, onions and potatoes. It varies from place to place which ingredients are used.

Chefs parsnip soup recipe is not traditionally Czech but it is a vegan parsnip soup recipe.

This soup is white, creamy and really tasty.

In Chefs my parsnip soup recipe parsnips and white cabbage are used with a hint of zucchini all of which have a great natural sweetness once cooked.

For extra creaminess Chef added some vegan butter and soya yogurt at the end of cooking, soya yogurt is very low in fat and the fat it does contain is healthy.

With or without the added yogurt and butter this parsnip soup recipe is a winner.

Chef uses a pressure cooker to cook t shis parsnip soup but you can boil and simmer the vegetables in a pan instead .

Chef also garnished this soup with some peeled and lightly fried parsnips.

Ingredients for Parsnip Soup Recipe

2 Medium Potatoes (big chunks)
3 large Parsnips (big chunks)
1/2 medium Zucchini (peeled, chunks)
1/4 White Cabbage (shredded or chopped coarsely)
Pinch mild curry powder
2 Shallots (chopped)
Pinch dried chives
1 small Garlic clove (minced)
Water

3 tsp Soya Yogurt
Salt to season
1/2 tsp Cider vinegar
1 tsp Agave syrup

Would you like a taste of this creamy soup ?

How to make a healthy Parsnip Soup

Lightly fry the shallots for 2 minutes in a little oil on a medium heat.

Add garlic, curry powder and chives, stir well and cook for another minute.

Take pan off the heat.

Place the parsnips, cabbage, potatoes and zucchini into the pan.

Pour some water into the pan - you want to just be able to see the water barely coming through the vegetables. ( when you cook vegetables they turn into water so you do not need to cover them in water).

Bring to full pressure then turn pan to the lowest heat and cook for 15 minutes.

If you are not using a pressure cooker then bring pan to the boil and simmer until all vegetables are cooked and soft.

Whilst the parsnip soup is cooking take a small frying pan and heat up some oil. Cook shavings of parsnips until they start to turn golden, immediately remove the golden parsnips and lightly wrap in tissue paper until the soup is ready.

After 15 minutes place the pressure cooker under the cold water tap and release the pressure.

Leave the vegetable for a few minutes.

Scoop out a few potatoes and a few parsnip chunks and place in a small dish.

Drain the water from the soup and keep water to the side. Pour all of the cooked vegetables into a blender and blend at full power.

Gradually keep adding the soup water until it reaches the consistency that you desire.

Alternatively you can use a ladle with holes to scoop the vegetables out of the pan then keep adding the water from the pan.

Keep tasting and add enough salt to season.

Once the soup mixed perfectly you can optionally add 1 teaspoon of butter and 2-3 teaspoons of yogurt and a teaspoon of agave syrup for sweetness.

If not the soup is very tasty without these extra ingredients.

Blend again until smooth.

Take the chunks of cooked potato and parsnips and carefully cut into little chunks - stir through the soup.

You can garnish the soup with these chunks if desired.

Place on the golden parsnips and serve.

Enjoy Chef Jeenas tasty Vegan Parsnip Soup Recipe.

My parsnip soup provides an excellent source of vitamin C & E folic acid, pantothenic acid, copper, and manganese, niacin, thiamine, magnesium, and potassium, vitamins B6. So as you can see, not only is my soup healthy for you, but the taste is out of this world.