Sweet Potato And Parsnip Soup

Sweet Potato And Parsnip Soup

Ready in 45 minutes

A simple yet delicious recipe for a warm, wholesome soup with great flavour and colour. Perfect for a wet, cold evening in front of the fire!

"I decided to make this soup after ordering it in a restaurant in my local town and immediately fell in love with the sweet, homely taste. I searched online after eating it for any recipes and after mixing around with ingredients and seasoning, i came up with this - my own recipe! I must say, it tastes exactly the same, maybe even better, than the original one that inspired me and i can't wait to make it again :)"

- avril-2408

Top-ranked recipe named "Sweet Potato And Parsnip Soup"

4.5 avg, 11 review(s) 82% would make again

Ingredients

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3 Medium Sweet Potatoes; Diced
3 Large Parsnips; Diced
2 Medium Carrots; Diced
3 Stalks Celery; Chopped
3 Cloves Garlic; Chopped
1 Medium White Onion; Chopped
1-1.5 Litres Vegetable Stock
1 Tablespoon Coriander
Pinch Salt And Pepper
Extra Virgin Olive Oil

Original recipe makes 6 Servings

Servings  

Preparation

1. In a large saucepan, toss all the vegetables in the Olive Oil until slightly brown and softened.

2. After 5-10 minutes, add the Vegetable Stock and bring to the boil.

3. Add the roughly chopped Garlic cloves and Coriander and season with salt and pepper to taste.

4. Turn down the heat slightly and cover the saucepan. Leave vegetables to absorb the flavours and simmer for about 25 minutes.

5. Using a hand blender, blend the vegetables until a thick, smooth soup is formed (leave some chunks of vegetables if you prefer). If the consistency is too thick for your liking, simply add more stock or hot water.

6. Serve hot with a garnish of parsley and/or croutons. Serve some warm brown bread as an accompaniment. Enjoy!

Credits

Added on Award Medal
Verified by twojocks

photo by scottycyoung scottycyoung

Sweet Potato And Parsnip Soup served with Brown Bread photo by avril-2408 avril-2408

Calories Per Serving: 176 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Sweet Potato And Parsnip Soup

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I made this soup as a starter to our dinner and it was devoured happily by everyone, to the point of asking for more! Easy to make and really tasty, I just added 1 clove of garlic which I removed after boiling (we're not big on garlic), yet it was enough to add flavour.
PhaeOBrien 1 month ago
My wife's new favourite.
CAPTAIN1963 2 months ago
Avril you're a star or rather five!! Lol I made it roughly to your amounts and quantities and rounded up the anomalies that differing servings gives and froze what I didn't need and this is a delicious soup I first had this whilst in sweet tomatoes in Florida and loved it then. Well done
Colzy 2 months ago
Higher sweet potato to carrot ratio. Parsnips were tasty in there. Bit more salt - my fault.
admrink 3 months ago
kyarker 3 months ago
A little too much parsnip flavor for me. It almost tasted astringent. It would be better to list vegetable amounts by volume rather than number of tuber since sweet potato and parsnip size can vary so much.
collincburton 5 months ago
Very easy very filling very yummy!! I like to serve with a Mediterranean loaf
scottycyoung 10 months ago
This soup was very tasty, was a bit too thick, so added more water, but just down to personal taste. I will make this again.
Susan34 1 year ago
First time I made this soup was a wee bit too much parsnip tasting. So second time I added a bit more sweet potato than it says in the recipe and it was a perfect 10/10
scottycyoung 1 year ago
I can not fault this recipe and it will be one I will make time and time again. YUMMY
Melsargent 2 years ago
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