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Parsnip Soup

  • Non Veg
    • 50 mins
    • Serves 4
    • Easy



    Soups can be exceptionally fulfilling, particularly when it gets colder outside and it is parsnip soup that you are having.

    Parsnip soup is a simple and easy recipe. The soup is perfect to keep you warm through winter, but not limited to the season.

    From an Ayurvedic point of view, anything warm is superior to anything chilly and roots superbly balance out between fall and winter. Based on these grounds, parsnips are an ideal piece of the table.

    If it is that you are craving an extremely healthy and delicious soup, our recommendation is to attempt the parsnip soup. Here is how you can make parsnip soup.

    Health Benifits :

    • The presence of essentials in parsnips makes it an amazing vegetable for individuals suffering from hypertension, heart issues, and troublesome bowel movements.
    • Since they are low in calories they can be utilized to design a weight-loss plan.
    • The highlight attached to parsnip’s name is that they strengthen the immune system and this is the reason parsnip soup is exceedingly prescribed amid the colder months.
    • At 100 calories for each bowl, parsnips make a generally low-calorie contribution to your eating routine, and they give minerals and vitamins that help smooth functioning of the tissues.
    • Parsnips come pressed with potassium and folate which are two supplements essential for cardiovascular health.
    • Using parsnips additionally gives you a good dose of cancer prevention agents such as vitamins C and E. These supplements avert damage caused to the cells by free radicals – the dangerous mixes that add to cardiac diseases and cancer.

    Parsnips offer extra medical advantages because of the presence of manganese and vitamin K content. The two supplements play a critical part in making your bones stronger and thicken the blood.

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    How to Make Parsnip Soup

    1. Take a saucepan and heat butter in it.
    2. Next, sauté onion, garlic, ginger, carrot, celery, and thyme on medium-low heat for about 10 minutes or to the point at which onion is soft.
    3. Include parsnips and stock and bring to a boil.
    4. Cover up and let boil for another 15 minutes or till the vegetables are tender.
    5. Whisk the soup and flavor with salt, pepper, and nutmeg.
    6. If you get soup that is too dense, add some water to make it thin. You can also add crème Fraiche if you like it creamy.
    7. Serve/devour!


    • Closely related to the carrot, fennel, parsley and celery, parsnips are in the Umbelliferae family, named for their blossom that is umbrella-like.
    • In spite of the fact that parsnips are normally cooked, they can be eaten raw, and have nutty, peppery taste.
    • They are biennial plants, however, are frequently grown as annuals.
    • Parsnips can be made into wine, and were found in different jams, wines, and flours in cakes in the sixteenth century.
    • Europe and Asia are home to parsnips and grow the vegetable in abundance.

    The ideal season for parsnips is from autumn to spring.

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