I love parsnips. Roasted, mashed, in soup, in gnocchi (yes, you can do that), you name it! Even the word “parsnip” is super cute.
However, using just parsnips in a soup would be a little too much, so here we have a very alliterative alternative: the pinnacle of perfection, parsnip, pea and potato potage. Okay, I’ll stop.
Prep time: ~60 minutes
- 1 large leek, sliced into thin half moons.
- 3 cloves garlic, crushed/minced.
- 1-2 tbsp olive oil.
- 4 medium-sized parsnips, peeled and roughly chunked up.
- 4 medium-sized potatoes, peeled if desired, and roughly chunked up.
- 1 1/2 cups frozen peas (could also use split peas, if you rehydrate them).
- 4 cups vegetable stock.
- 1 small handful fresh thyme/1 tsp dried thyme.
- salt and pepper, to taste.
Preheat your oven to 375 F (190 C). Place your parsnips on a baking sheet and toss them with olive oil, salt, and pepper. Pop them in the oven to roast for about 3o minutes.
While the parsnips are cooking, heat a large pot on medium heat with some olive oil in the bottom. When the oil is hot, add in your leeks and cook them, stirring often, until they begin to soften.
Next, toss in the garlic, and reduce the heat slightly. Keep stirring them until they begin to caramelize nicely.
Next, add in your potatoes and stir well. Place a lid on the pot, and continue to cook them, stirring occasionally, until the parsnips are done.
Once the parsnips are done in the oven, add them to the pot, along with the vegetable stock and the thyme. Bring the whole thing to a boil, then reduce the heat slightly, until the soup is just simmering.
Simmer until the potatoes begin to tenderize, then add in the peas. Stir well. Let the soup come back up to a simmer, and then simmer for another 15-20 minutes. Season with salt and pepper. Puree the soup if desired. I think it’s nicer as a puree, but do whatever you prefer!