Creamy Parsnip Soup

How to Blend Hot Soup Without an Immersion Blender

I prefer to use an immersion blender when blending soup because I don’t have to transfer it from the pot. But if you don’t have an immersion blender, you can blend it in a regular blender.

• Be careful when transferring hot soup! Let the soup cool slightly before transferring it to a stand blender. Don’t attempt to pour boiling soup since it could splash and burn you. You may want to blend it batches depending on the size of your blender.
• Let the steam escape. After you’ve transferred it to a traditional blender, be sure to use the vent in the lid to allow steam to escape while blending. Cover with a folded kitchen towel to prevent splatters.
• Do NOT try to blend hot soup in a bullet style blender. These blenders must be airtight before blending and hot soup can literally explode. It must be cold or room temperature if you want to use a bullet blender to blend soup.

Frequently Asked Questions

• Is parsnip soup good for you? Yes! This soup is a great way to add more fiber, vitamins, and minerals to your diet. Parsnips and leeks are the base of this soup; both are low in calories but high in nutrients.
• Should you peel a parsnip for soup? Yes, I recommend peeling the parsnips before adding them to this soup.
• What does parsnip soup taste like? Parsnips taste a bit like carrots, but they’re less sweet. I think of them as a cross between a turnip, a potato, and a carrot. This soup is similar to a potato soup.
• What do parsnips pair well with? Parsnips on their own don’t have a lot of flavor, but this parsnip soup can be paired with crusty bread, your favorite sandwich, or a simple salad.
• How should I store leftovers? Can be stored in the fridge for up to 5 days and frozen in individual portions for up to one month.

How to Clean Leeks

Leeks are notoriously difficult to clean, as dirt can get trapped between the many layers. It’s important to properly clean the leeks before adding them to this soup. First, cut off the root end and the dark green top of the leeks. Discard the root and top. Slice the leeks in half lengthwise, then rinse the halves under cold running water to remove any sand or dirt. Slice the leeks into thin half-moons, then place them in a bowl of cold water. Swish the leeks around in the water to dislodge any remaining dirt. Remove the leeks from the bowl and rinse them under cold running water. Make sure all the dirt is gone. Place the leeks on a clean kitchen towel and gently pat them dry.

Variations and Substitutions

If you want to make this soup richer and creamier, add 1/2 cup of heavy cream or 4oz of cream cheese to the pot and use an immersion blender to blend until smooth. It will make this soup rich, velvety, and extra creamy. You can also do this with plant-based cream cheese or coconut milk.

Creamy Parsnip Soup

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• Author: Liz Thomson
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 cups 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

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Description

This easy parsnip and leek soup is a cozy and delicious way to enjoy lots of vegetables in one bowl! Not only is it tasty, but it can also be made completely plant-based, making it a healthy and satisfying option for vegans and non-vegans alike.

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Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons olive oil
• 1 large leek, trimmed, cut in half lengthwise, rinsed, and sliced crosswise. See notes for properly trimming and cleaning leeks.
• 1lb parsnips, peeled and diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 4 cups vegetable broth
• 2oz cream cheese or 1/2 cup coconut milk (optional)
• Salt and pepper to taste

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Instructions

1. Heat the olive oil in a large pot over medium heat for 30 seconds.
2. Add the leeks and cook for 7-10 minutes, stirring regularly, until very soft.
3. Add the parsnip, celery, garlic, thyme, and sage and sauté for 3 minutes, stirring occasionally.
4. Add the vegetable broth and bring to a simmer. Then reduce heat to medium-low and cook for 30-40 minutes until the vegetables are very soft.
5. Remove from heat and add salt and pepper. Use an immersion blender (or transfer small portions to a regular blender) to purée the soup until it is very smooth. Add cream or coconut milk, if desired.
6. Adjust seasoning to taste. Garnish with chopped chives or green onion to serve.

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Notes

To prepare the leeks, cut off the root end and the dark green top of the leeks. Discard the root and top. Slice the leeks in half lengthwise, then rinse the halves under cold running water to remove any sand or dirt. Slice the leeks into thin half-moons, then place them in a bowl of cold water. Swish the leeks around in the water to dislodge any remaining dirt. Remove the leeks from the bowl and rinse them under cold running water. Make sure all the dirt is gone. Place the leeks on a clean kitchen towel and gently pat them dry.

Other Ways to Use Parsnips

• Roast them – Cut the parsnips into 1″ chunks, coat in olive oil and spices, then roast in the oven at 400°F until golden and tender.
• Boil them – Boil the parsnips in a pot of salted water until they are tender. Toss with butter and herbs.
• Mash them – Boil the parsnips until they are tender and mash them with butter and cream.

More Creamy Soup Recipes

• Vegan Split Pea Soup
• White Bean Soup
• 4 Ingredient Potato Soup