Parsnip Vegetable Soup

I had to use up a bunch of vegetables from my CSA box and came up with this soup. I like my soups very thick, but feel free to use more broth for a thinner soup. I only had sour cream in the fridge, but you can top with cream or crème fraiche as well.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 192 Calories

Ingredients

• 1 clove garlic, minced
• ¼ teaspoon dried thyme
• 1 small onion, finely chopped
• 1 pinch ground nutmeg, or to taste
• 2 tablespoons salted butter
• 1 medium leek, thinly sliced
• Salt and freshly ground black pepper, to taste
• 1 teaspoon grated fresh ginger, or more to taste
• 4 teaspoons sour cream
• 1 medium carrot, thinly sliced
• 3 cups vegetable broth, or more to taste
• 3 medium parsnips, peeled and thinly sliced

Recipe Instructions

Step 1

Melt butter in a large pot over medium-low heat. Add carrot, leek, onion, ginger, and thyme. Cook, stirring occasionally, until vegetables have softened, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add parsnips and broth and bring to a boil. Cover, reduce heat, and simmer until all vegetables are soft, about 15 minutes. Remove from heat.

Step 2

Puree soup with an immersion blender and season with salt, pepper, and nutmeg. Add more broth if soup is too thick.

Step 3

Serve with a dollop of sour cream.