Golden Parsnip Soup
A delightful buttery parsnip soup made with spring onions topped with a dollop of Greek yoghurt flavoured with chopped coriander.
6
20 minutes
40 minutes
Stove top cooking
Ingredients
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Soup
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60g butter- or 1 tbsp olive oil, coconut oil
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Bunch of spring onions- approximately 8, trimmed and sliced
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500g young parsnips- peeled and sliced
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1 litre stock- chicken, vegetable or water
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1 bayleaf
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Garnish
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Greek yoghurt & chopped fresh coriander- mixed
Instructions
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Make soup:
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01 Melt butter in a heavy-based saucepan over a medium heat. Add the sliced spring onions, cooking until soft. Now add the sliced parsnips. Stir well with the butter and softened onions. Pour in the stock, add the bayleaf, cover with a lid and bring to a simmer. See image #2. Cook gently for 40 minutes, or until the parsnips are tender.
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Final stage:
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02 Take the soup from the heat, remove the bayleaf and blitz to a thick puree using a hand food blender or place in a liquidiser and pulse smooth. Season to taste with salt and pepper. See image #3.
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Serve:
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03 Ladle up the soup piping hot topped with a generous dollop of Greek yoghurt and chopped coriander.
Notes
I used a rich homemade chicken stock for the liquid in this soup, but of course a quality stock cube can also be used, either animal based or vegetable for those who wish to avoid animal products. Use dairy alternatives for the Greek yoghurt. The final colour of the soup will depend on the age and sweetness of the parsnips and if you use butter or not. If butter is not used then the soup will be paler and less golden in colour.
