Creamy parsnip & butter bean soup

I attempted to recreate a soup I had at Fleur de Sel, a restaurant in New York. (The soup at the restaurant had boiled chestnuts added to it.)I think it would be hard to find parsnips in Japan, but if you can get them, please try making this soup. By the way, parsnips are part of the parsley family. Recipe by K-ana

I have soup everyday it is my way of eating enough veg and I find it comforting but is must be served piping hot.I bought a ready packet of veg their where discounted. I add a few bits and made this soup.

A rich cream based soup with crunchy parsnip crisps

Soul Food ❤️

I made this on a cold day when I decided to make soup!I don't have anything in particular, just be careful not to let it boil once you've added milk. Recipe by Emi3015

This soup is quite hearty, it's thick and fills up your belly....the taste buds are happy too. 🥓

Simple and savoury soup made with some chicory and leftovers

I've always wanted to make homemade cream of mushroom, but I didn't care for the recipes I found, so I combined a few different concepts and came up with this. Don't be shy with the salt. Enjoy!

I had some leftover soy milk so I made this. Adding miso also helped get rid of the distinct aroma of soy beans.Mind you don't over-boil it once you have added the soy milk. It can boil over suddenly, so watch out. Recipe by Chobikoro

Parsnips and curry spices are a marriage made in Heaven. Roasting the vegetables in the spices makes the soup sweet and a lightly spiced.

Poor parsnips, what culinary delights can you provide? For one this incredible soup! Not every soup needs to be completely savory. It has a smooth finish if you add the half & half.

My mother taught me this recipe.Please don't boil the nameko mushrooms and tofu for too long. If you can't get the timing right and they're overcooked when you add the miso, try adding the miso first and then add the nameko and tofu. If you do that, then after adding the miso, don't let the soup come to a boil. For 4 servings. Recipe by Yuuyuu0221.

I've been making this for ages.Don't let it boil once you've added the miso.It's nice chilled or poured over somen noodles. Recipe by Yuuyuu0221

My granddaughter fancied some homemade soup so we came up with this . The beans and asparagus both have a delightful taste.

My family and I really enjoyed this, it was a great hit even it being the first time I made and trying to duplicate one we had at a restaurant.

I found this recipe while trying to find Paleo friendly food. It immediately became a family favorite! It's easy, nutritious, and delicious! This recipe serves four, but I usually increase it to serve eight.

As simple as this soup is, it’s absolutely delicious and super flavorful and nutritious! Honestly, you should double this recipe because it’s really delicious.

I tried using milk to make a cream pasta that I had eaten at a restaurant once at home.It's fine to just give the shrimps a quick stir-fry.If you don't like garlic, feel free to omit it from the recipe, it will still taste delicious. Recipe by peeweemie

my mom is German, learned this from her. delicious and nutritious!

I wondered what alpine leeks would taste like in consommé soup, so I cooked this.Butter will reduce the bitterness of the alpine leek.Cook until the bean sprouts are crispy.If you are not a big fan of the flavour alpine leeks, boil them for a bit longer. Recipe by Chamicyami

I made another version of this with cooking cream. Replace coconut milk with cooking cream and ginger with saffron, and instead of eating with rice, eat with warm bread instead.Great meal to soothe sore throat and stuffy nose during winter.

This is the soup made from my 5 way chicken stock recipe and I have been making this for years for many many people and everyone loves it. This makes 18 servings and added to the puffins and pies makes 36 servings from 1 chicken and a few veg all of which cost around £10.00. Even though there is no chicken in this soup all the goodness and flavour from the chicken is. You can add chicken to bowls if required.

I don't know about you, but here in Sweden, it's starting to get cold, and the craving for comfort food is growing. This recipe is perfect for a midweek autumn dinner. Winter is coming...

I love creating recipe mashups with leftovers in my fridge! Most of the time delicious like this soup. The potatoes were made originally with sage infused cream and manchego cheese. Yum!

This is made with ingredients that cook quickly for those busy mornings.There are no hints...Since the miso is added first, don't let it come to a full boil. Recipe by inyako

A delicious, plant-based potato soup that will "feed your cells and your soul." This is adapted from the No Meat Athlete cookbook. It's super easy, and you can batch cook it too!