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Creamy parsnip soup

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  • 250 g leek, chopped white and light green part only
  • 300 g parsnip
  • 2 pcs apples, cored and cut in 1 cm pieces
  • 120 ml heavy cream
  • 420 ml chicken stock, low sodium
  • 2 tbsp butter, unsalted
  • 2 sprig parsley, fresh, chopped
  • 1 pinch freshly ground salt
  • 1 pinch freshly ground black pepper

  1. Melt butter in a large pot over medium heat.
  2. Add leeks and cook, stirring, 5 minutes.
  3. Add apples, parsnip, and chicken stock.
  4. Bring to a boil over high heat; reduce heat to medium-low and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.
  5. Saving a smaller amount of vegetables, transfer soup in batches in food processor then blend until smooth.
  6. Return to pot; stir in cream. If the soup is too thick, add some water as taste.
  7. Season with salt and pepper.
  8. Serve while still hot with the remaining vegetables as garnishing and chopped parsley for decoration.

Good points

  • High in dietary fiber
  • High in manganese
  • High in vitamin A
  • Very high in vitamin C

Preparation time: 55 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 344.36 kcal
Carbohydrates: 33.54 g
Cholesterol: 81.64 mg
Sugar: 15.11 g
Protein: 3.21 g
Fat: 22.98 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com