Parsnip Soup with Croutons
Parsnip soup with croutons is a comforting and velvety dish that warms your soul on chilly days. The natural sweetness of parsnips blends beautifully with aromatic herbs, creating a rich flavor experience. Topped with crunchy homemade croutons, this soup is not only easy to prepare but also perfect for cozy dinners or entertaining friends. Enjoy a bowl that brings nostalgia and warmth, making every spoonful a delightful treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Cooking
- Cuisine: Comfort Food
Ingredients
Scale
- 1 lb parsnips, peeled and chopped
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1/2 cup heavy cream
- 2 tbsp olive oil (plus extra for croutons)
- 4 slices stale crusty bread, cubed
- 1 tsp fresh thyme, chopped
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, heat 2 tablespoons of olive oil. Sauté the onion until translucent (about 5 minutes), then add garlic and cook for an additional minute.
- Add chopped parsnips and vegetable broth; bring to a boil. Reduce heat and simmer until parsnips are tender (about 20 minutes).
- Blend the mixture until smooth using an immersion blender or by transferring it in batches to a regular blender. Stir in heavy cream and season with salt and pepper.
- For croutons, preheat oven to 400°F (200°C). Toss cubed bread with olive oil, thyme, salt, and bake on a baking sheet until golden brown (about 10 minutes).
- Serve soup hot, topped with homemade croutons.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 230
- Sugar: 6g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 25mg