Fall is the prime time for root vegetables, and one of my favourites is parsnip. As a kid, I used to think they were merely “white carrots”, and while they aren’t exactly carrots, they are in the same family, so I wasn’t uttering complete nonsense! Parsnips also have a sweeter and more distinct flavour.
My mom used to throw a couple of parsnips into chicken soup, but as I grew older, we started roasting them as well. But thoughts of parsnips in soup was on my mind again when I picked some up from the market. And so I made Potato and Parsnip Soup, as featured in the Autumn 2008 issue of Food & Drink magazine
It was so easy to make. Throw everything in a pot and half an hour and some blending later, you have soup! It’s light and very tasty, showcasing the natural sweetness of the parsnips. The addition of carrots helps to give the soup a beautiful yellow tint. The soup is quite thick though, so I did add quite a bit of water to reach a consistency I was happy with. Best of all, the soup freezes well, so you can make a big batch and have some on hand to serve to last-minute dinner guests!
You can find the recipe here.