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Ingredients:
500g parsnips, peeled and chopped
3 large onions, thinly sliced
1 litre vegetable stock
2 tbsp olive oil
2 cloves garlic, minced
1 tsp thyme (dried or fresh)
Salt and pepper to taste
Cream or crème fraîche for serving (optional)
Instructions:
Caramelise Onions: In a large pot, heat 1 tablespoon of olive oil over low heat. Add the sliced onions and cook slowly, stirring occasionally, until they are golden brown and caramelised, about 30 minutes.
Sauté Parsnips: In another pan, heat the remaining olive oil over medium heat. Add the chopped parsnips and minced garlic, sautéing until the parsnips start to soften.
Combine Ingredients: Add the caramelised onions to the parsnips. Sprinkle in thyme, and season with salt and pepper.
Add Stock: Pour in the vegetable stock and bring the mixture to a boil. Reduce heat and let it simmer until the parsnips are completely tender, about 20 minutes.
Blend Soup: Use an immersion blender or transfer to a regular blender to puree the soup until smooth.
Serve: Ladle the soup into bowls. Swirl in some cream or crème fraîche if desired.
Tips:
Take your time caramelising the onions; this step adds a rich depth of flavour to the soup.
For a nutty twist, add a sprinkle of toasted almonds or walnuts when serving.
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