Use-up Parsnip Soup

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John A
John A @JohnA
Essex

I’m happy to pay for good ingredients but hate wasting food, so I make a lot of soups from leftovers. This soup uses “uncooked leftovers”, i.e. veg that weren’t needed for Christmas dinner. It’s a creamy, smooth soup, the consistency of which can be adjusted to personal preference by varying the amount of stock used or, indeed, the quantity of veg. The veg could, of course, be specially bought in - or for that matter home-grown.#WastenotWantnot

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Ingredients

30-35 minutes including prep.
4 servings
  1. 3parsnips, peeled and coarsely diced
  2. 2medium potatoes, washed and roughly chopped
  3. 2medium onions, roughly chopped
  4. 1 tspdried thyme
  5. 1 litrevegetable stock. “Marigold” bouillon powder works well
  6. 1 tbsoil

Cooking Instructions

30-35 minutes including prep.
  1. 1

    Heat oil to medium-high in a stockpot or similar and fry the onions for 2 minutes. You should not need to stir but don’t burn them. Soft but not caramelised is the aim.

  2. 2

    Add the parsnips and potatoes and give it all a quick stir.

  3. 3

    Add the stock and stir well. Bring to boil.

  4. 4

    Reduce to a fast simmer, add the thyme and cover.

  5. 5

    Simmer for 20-25 minutes, stirring occasionally.

  6. 6

    Pour into a blender and whizz until a nice smooth consistency is achieved.

  7. 7

    Taste and season if required. I find that it’s usually sufficiently salty already.

  8. 8

    Serve piping hot with granary bread, crusty rolls or other bread.

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Written by

John A
John A @JohnA
on
Essex
I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.
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