Parsnip & Potato soup
Quick & easy winter warming soup.
Course:
Appetizer, main, starter
Keyword:
creamy soup, parsnip, potatoes, soup, soup ideas, vegan soup
Gather
- 6-7 medium parsnips
- 1-2 large potatoes
- 1-1.5 litres boiling water (can add some milk when blending if creamier soup is wanted).
- pinch of salt
- 1/2 teaspoon black pepper
- 1-2 tablespoons nutritional yeast
Prepare
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Peel the parsnips and potatoes, then chop into rough, bite-sized chunks.
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Put the chopped vegetables into a large saucepan and cover with boiling water. Bring to the boil, then reduce the heat and cover the pan. Cook for 20-25 minutes, or until the vegetables are tender.
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Carefully transfer the cooked vegetables (along with a ladleful or two of the water) into a jug blender (or use a stick blender), pulse a few times, then blend until smooth. Be mindful of adding hot water to a closed blender - I remove the centrepiece on the lid and then hold the lid with an oven-glove. (You can add some milk for a creamier soup).
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Return the blended soup to the pan. Repeat if needed with any remaining vegetables until you have the desired consistency.
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Add the salt, pepper, and nutritional yeast and stir in. Put the heat back on for 4-5 minutes and cook the soup through. Do a taste check and adjust seasonings if needed.
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Serve and enjoy!
