03 January, 2011

Creamy Parsnip Soup

Here is my slightly adjusted version of Martha Stewart's parsnip soup with roasted almonds.  It is flavourful and comforting, yet easy to make - an ideal meal for busy winter evenings.

What you need
2 tbsp olive oil
1/2 small onion, chopped
1 pound parsnips (about 4 medium), peeled and coarsely chopped
1 small potato, peeled and coarsely chopped
1 fennel, coarsely chopped
2 celery ribs, chopped
3 1/2 cups vegetable broth or water
1/4 cup heavy cream (for a vegan version, replace by soy milk or soy creamer)
1/2 tsp fennel seeds
salt and pepper to taste

What to do
  • Heat oil in a saucepan over medium heat. Cook onion, fennel, celery, parsnips, and potato, stirring occasionally, until almost tender, about 10 minutes. Season with salt and half of celery seeds. 
  • Add broth/water, and simmer, partially covered, until vegetables are tender, 13 to 15 minutes.
  • Puree mixture in a blender with cream until smooth. 
  • Divide soup among 4 bowls; sprinkle with remaining fennel seed. Season with pepper.
  • Makes 4 servings

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