Imagine a soup that transforms humble parsnips into a creamy, zesty culinary masterpiece that will make your taste buds dance with joy! This Parsnip and Lemon Soup is not just another boring vegetable soup – it's a vibrant, refreshing dish that combines the earthy sweetness of parsnips with the bright, tangy kick of fresh lemon. Perfect for those looking to elevate their home cooking game, this Italian-inspired recipe is about to become your new favorite comfort food that's both incredibly delicious and surprisingly simple to prepare.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 parsnips, peeled and diced
- 4 cups vegetable broth
- Juice of 1 lemon
- Zest of 1 lemon
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes until it becomes translucent and fragrant.
- Add the diced parsnips to the pot and continue to sauté for another 5 minutes, stirring occasionally. The parsnips should start to soften slightly.
- Pour in the vegetable broth, ensuring that the parsnips and onions are fully submerged. Increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 15 minutes, or until the parsnips are tender when pierced with a fork.
- After the parsnips are tender, remove the pot from heat. Using an immersion blender, carefully blend the soup until it reaches a smooth consistency. If you do not have an immersion blender, you can transfer the soup in batches to a countertop blender.
- Once blended, return the soup to the pot (if using a countertop blender) and stir in the lemon juice and lemon zest. Season with salt and pepper to taste, adjusting according to your preference.
- Heat the soup gently over low heat for an additional 2-3 minutes to warm through, allowing the flavors to meld.
- Serve the parsnip and lemon soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired.
Tips
- Choose Fresh Parsnips: Look for firm, smooth parsnips without any soft spots or significant blemishes for the best flavor and texture.
- Blending Technique: For the smoothest possible soup, use an immersion blender directly in the pot. If using a countertop blender, blend in small batches and be careful with hot liquids.
- Flavor Enhancement: For extra depth, consider roasting the parsnips briefly before adding them to the soup to bring out their natural sweetness.
- Garnish Options: Experiment with toppings like a drizzle of good olive oil, fresh herbs (such as chives or parsley), or a dollop of crème fraîche for added richness.
- Make-Ahead Friendly: This soup can be made in advance and reheated, with the flavors often improving after a day in the refrigerator.
- Consistency Control: If the soup is too thick, simply add a little more vegetable broth. If too thin, continue simmering to reduce and concentrate the flavors.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
