Most people don’t use parsnips in their regular diet, so do I. Once in a while do I like to break out from the regular soup range. Further to this, parsnip is a quite traditional and basic ingredient in our original kitchen. Most people totally underrate this nice vegetable.

Parsnip works well as a starter. It not too overpowering in taste and not too heavy to have the first ladies “feeling full”.

I am also sure that most of your guests will never have tasted it before. You should give it a try.



Parsnip & Onion Medley

For the soup for 4 PAX there are only some simple ingredients required:

  • 500g of Parsnips (around 4-5 parsnip spuds)
  • 2 Onions
  • Olive Oil and/or Piece of Butter
  • 500 ml of Vegetable Stock
  • Salt & freshly cracked Black Pepper
  • 200 ml Milk

Cut the onions and the parsnips into chunks.

Bring a large pot to heat and put in olive oil and if on hand, some butter. Put in the onions and glaze them without letting them have too much colour. Put in the parsnips and also glaze them for around 5 mins – this will add taste to your soup.

Pour the vegetable stock into the pot and let the whole soup slowly simmer for around 20-30 mins or until the parsnips are soft. You will lose around 200ml of fluid when doing this.

Finally add the milk to the soup and briefly bring to a boil. Use a (hand) blender to mix the soup and make it nice and creamy. Add salt and pepper to your liking.

Garnish with parsley leaves or anything green you find in your fridge.

Pimp it: you can prepare some croutons with leftover bread. Just cut the bread into chunks and fry in a little bit of olive oil. Delight!

Adding flavour: it proves successful when doing the soup a day ahead and then letting it rest in the fridge. The re-heating usually adds flavour to any soup or stew you are doing. Some flavours simply need time to develop. Nevertheless, the parsnip soup works well anytime even on the same day you prepare it.



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