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.
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Creamy Parsnip Soup Recipe
Yield:
4
Servings
Difficulty:
Easy
Cooking time:
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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
- Finely dice the onion and sweat in a deep pan with the oil.
- Roughly dice the parsnips, carrots and tofu.
- 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.
- Add the parsnip, carrot and tofu and gently simmer for about 15-20 minutes.
- Blend until smooth and serve with croutons.
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4.00 from 3 reviews
