Parsnip Soup with Sage and Parsnip Chips

Comfort in a bowl – Parsnip Soup with Sage and Parsnip Chips

This parsnip soup, flavoured with sage and topped with crispy parsnip chips, is a delightful and well-rounded dish. Parsnips are the go-to winter vegetable, hearty and comforting, especially for making warming stews. Their subtle sweetness and earthy taste make them perfect for soups as the weather gets colder. This soup feels somewhat festive, ideal for Thanksgiving or Christmas gatherings. It’s a satisfying remedy for winter chills.

One of the best things about parsnips this time of year is that they’re in season! Abundant and boasting a harmonious blend of sweet and earthy flavours, they’re just right for this classic soup. To balance out their natural sweetness, I’ve added celery and herbs without overpowering the parsnips’ taste. These impeccable flavour combinations don’t require much else – no elaborate spices or extra sauces, just simple and good flavours.

Creating this soup is a breeze, resulting in a flawlessly smooth and velvety texture. The root vegetable itself lends a creamy consistency, eliminating the need for potatoes or flour. A touch of oat milk and cream makes it both vegan and gluten-free, offering a lighter meal option.

Why You’ll Love this Soup

1. Comforting Flavours: This soup combines the earthy sweetness of parsnips with the aromatic essence of sage, creating a comforting and inviting taste.
2. Seasonal Appeal: Perfect for winter, parsnips are a seasonal vegetable that brings a festive touch to the dish, making it ideal for holiday gatherings like Christmas or Thanksgiving.
3. Simple and Easy: It’s straightforward to prepare, requiring basic ingredients and minimal effort, yet it yields a rich, smooth, and velvety texture without the need for additional thickeners like flour or potatoes.
4. Perfect Appetiser: Whether served in small cups for elegant gatherings or as a comforting starter, this soup serves as a fantastic appetiser that’s both inviting and flavourful.

What You’ll Need to Make Parsnip Soup with Sage and Parsnip Chips

• Vegan Butter: A plant-based alternative to traditional butter, often made from oils like coconut, soy, or vegetable oils. It adds richness and flavor to the dish.
• Olive Oil: A staple in Mediterranean cuisine, olive oil is used for sautéing and adds a distinct fruity flavour to the soup.
• Parsnip: A root vegetable that resembles a pale carrot, parsnips offer a sweet and earthy flavor, perfect for soups and stews.
• Celery: Adds a mild, herbal flavor and provides a pleasant crunch, contributing to the soup’s texture and taste.
• Onion: A fundamental ingredient in many recipes, onions add depth and sweetness to the soup when sautéed.
• Garlic: Known for its pungent flavour, garlic adds a savoury note and aromatic essence to the soup.
• Ginger: Adds warmth and a subtle spicy-sweet flavour, complementing the other ingredients and providing a hint of complexity.
• Herbs : Sage Leaves, bay leaves, thyme: Herbs provide a distinctive, slightly peppery, aromatic and earthy flavour, enhancing its overall aroma and taste.
• Cumin Seeds: Offering a warm and slightly nutty taste, cumin seeds are used as a spice to add depth and warmth to the soup.
• Chilli Flakes: Adds a touch of heat and spice to the soup, balancing out the flavours with a mild kick.
• Vegetable Stock: A flavourful base made by simmering vegetables, herbs, and spices, used as a liquid component in the soup.
• Oat Cream: A dairy-free alternative to traditional cream, adding richness and creaminess to the soup.
• Oat Milk: A plant-based milk substitute that lends a creamy texture and a mild, slightly sweet taste to the soup, suitable for vegan and lactose-intolerant diets.

Garnishes and Toppings:

Enhancing a soup with garnishes and toppings can truly elevate its taste and texture. In this case, these additions bring an extra burst of flavor to the dish. Adding crunchy parsnip chips and a sprinkle of extra chives and chilli oil on top adds a delightful twist. Even if you’re not a huge fan of chilli, a small amount on top can enhance the freshness and make the soup simply stunning! If preferred, there’s the option to select your own toppings, and here are a few suggestions:

1. White Truffle Oil – Drizzle some white truffle oil into the soup just before serving and consider adding slices of white truffle for a luxurious touch.
2. Fresh or caramelised walnuts.
3. Roasted pumpkin seeds.
4. Croutons – Toasted bread cubes infused with garlic and thyme.

Imagine returning indoors from the cold, slipping into your comfy slippers, and relishing a hot dinner—this parsnip soup fits the bill perfectly. It’s an ideal option that can even be prepared in advance since it keeps so well! Whether as a standalone meal or a delightful appetiser, this soup is a must-try as we head into winter.

Helpful Tips and Tricks to make Parsnip Soup with Sage and Parsnip Chips

• When using a food processor to blend the soup, it’s wise to let it cool a bit first. This way, you can avoid any risk of burns in case the blender lid accidentally comes off during processing.
• Prepare the vegetables by cutting them into bite-sized pieces in advance. This allows you to set aside a portion of cooked vegetables before blending for added texture in the soup.
• Sage crisps, which are fried sage leaves, contribute a delightful taste and texture to the soup.
• For making parsnip chips, thinly slice the parsnips using a mandolin and then fry them until crispy.

Parsnip soup is a delightful choice to serve in small cups or espresso cups, especially during the festive Christmas season.

As guests arrive, offering a small serving of this soup alongside the first round of champagne can be a delightful way to greet and delight your guests.

Looking for More Winter Recipes??? Here are Few of my Favourites

1. Jerusalem Artichoke Soup
2. Roasted Carrots with Green Tahini Sauce
3. Easy Mexican Eggs – Huevos Ahogados

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Parsnip Soup with Sage and Parsnip Chips

Serves: 6 Prep Time: 10 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 1 tbsp butter
• 1 tbsp olive oil
• 1 kg parsnips
• 2 stalks celery, roughly chopped
• 1 yellow onion, sliced
• 3 cloves garlic, crushed
• 1'' ginger, roughly chopped
• 8 sage leaves
• 2 bay leaves
• 1 tsp cumin seeds
• 4 sprigs thyme
• 1/2 tsp chilli flakes
• 1 litre vegetable stock
• 150 ml oat cream 
• 1 cup oat milk

For Garnish:

• Parsnip chips (store bought or homemade) 
• 1 (small) bunch chives, finely chopped
• Sage crisps
• 1 tbsp chilli oil

 

method

1. Wash the parsnips and dry them. Peel and chop the roots into bite size.
2. Heat olive oil and butter in a large pan on a medium heat. Add the onion, garlic, cumin seeds, parsnips, celery and thyme and cook for 3-4 minutes, stirring occasionally. 
3. Add the vegetable stock and chilli flakes  and simmer for 25-30 minutes or until the parsnips are cooked through. Remove from heat, place in a food processor and blitz until smooth.
4. Pass the soup through a fine sieve and then add the cream and milk, and season to taste.
5. Reheat the soup at low heat when ready to serve, and garnish with chives, parsnip chips and chilli oil.

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