Cream of Parsnip Soup
Clock Image
Prep: 15 mins
Cook: 30-35 mins
Velvety and smooth, this classic mid-winter soup will keep you feeling cosy.
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Ingredients you'll need
  • 1 onion
  • 1 celery stick
  • A 450g bag of parsnips
  • 1 bay leaf
  • A handful of thyme
  • A 227g pot of single cream
From your kitchen
  • ½ tbsp olive oil
  • Sea salt and freshly ground pepper
  • 450ml boiling water or stock
You'll need
  • Pan with a lid
  • Greaseproof paper
  • Measuring jug
  • Blender or hand-held blender
Step by step this way
  • 1.

    Prepare your veg: peel and finely chop the onion. Trim the ends off the celery and finely slice it. Peel the parsnips and trim off the very ends. Finely chop them.

  • 2.

    Warm a pan for 1 min, then add ½ tbsp oil and the veg. Add the bay leaf and most of the thyme (keep a sprig for garnishing). Season with salt and pepper (use white pepper if you have it). Cover the veg with a piece of greaseproof paper. Pop on the lid. Sweat the veg over a very low nheat for 30 mins till they’re soft but not browned – stir once or twice to check.

  • 3.

    Lift off the greaseproof paper. Scoop out the thyme sprigs and bay leaf. Pour in 450ml boiling water (or hot homemade stock). Ladle the soup into a blender with the cream and blitz till smooth, or use a hand-held blender in the pan.

  • 4.

    Pour the soup back into the pan and warm through for 2-3 mins. Taste and add a little more salt and pepper if you think it needs it. Ladle into warm bowls and garnish with a few thyme leaves to serve.