Creamy Parsnip Soup Recipe

Parsnips are fragrant and sweet and they are also excellent to have in a soup. Parsnip soup is something I like to have when the weather gets cold, for me it’s comfort food. It is sweet, and has a well rounded delicate flavour of parsnip, which is why the vegetables used complement the parsnip quite well. I also use tofu for creaminess and also as a source of protein. Overall the tofu doesn’t add flavour so it doesn’t interfere with the parsnip flavour.

Creamy Parsnip Soup Recipe
Yield: 4 Servings
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

  • 400 g parsnip
  • 2 tbsp olive oil
  • 1 medium onion
  • 125 g extra firm tofu
  • 100 g carrot
  • 1 tsp vegetable boullion powder
  • 1 litre of water
  • 1 tbsp tamari soy sauce
  • 14 oz parsnip
  • 2 tbsp olive oil
  • 1 medium onion
  • 4½ oz extra firm tofu
  • 3½ oz carrot
  • 1 tsp vegetable boullion powder
  • 4 cups of water
  • 1 tbsp tamari soy sauce

Instructions

  1. Finely dice the onion and sweat in a deep pan with the oil.
  2. Roughly dice the parsnips, carrots and tofu.
  3. When the onions are soft and translucent add the water from a recently boiled kettle, the vegetable boullion powder and tamari sauce. Bring to a boil.
  4. Add the parsnip, carrot and tofu and gently simmer for about 15-20 minutes.
  5. Blend until smooth and serve with croutons.

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