This recipe is very flexible, and you can substitute about 1/2 the parsnips for turnips, and replace some or all of the parsnips for potatoes, but I love the savory taste the parsnips give.
- immersion blender/stick blender
- large soup pot
- 3-4 large parsnips, chopped
- 1 large onion, chopped
- 3-4 cups milk or soy milk
- 1-2 cups vegetable broth or water (if you are using water, you will need 1 tsp cumin, 1 tsp turmeric, and be generous with the other spicing)
- 1 tsp dried rosemary
- 2 tbs dried sage (or 4-6 fresh sage leaves)
- 1 tbs dried dill (or a few sprigs of fresh)
- fresh ground pepper to taste
- olive oil or butter for sauteing
can add more parsnip for a thicker texture, or some turnip, potato or carrots.
another variant is to put in greens, such as collards, chard, kale, or spinach (fresh or frozen). You can put in a little or as whole huge bunch of greens. I've even put in some frozen peas at points. If you put in the greens, the soup will have the look and texture of a pea soup, as opposed to a cream of potato soup. Both are delicious, just have different tastes and textures.
- heat the butter or oil in a large soup pot
- saute the onions in the bottom of the pot until they are soft & translucent.
- add the rosemary and stir
- add the parsnips (and other root veggies if you are using them)
- after the parsnips soften a bit and are coated will in the oil
- add the rest of the spices
- add the greens and/or peas if you are using them
- add the water or veggie broth so that it covers the veggies (if you are adding greens, it only needs to cover the parsnips- the greens will steam on their own)
- when the parsnips are very soft, turn off the flame and add the milk or soy milk. Add more for a thinner soup, less for a much thicker one.
- use the immersion blender to liquefy the soup.
- return the soup to the flame for a few minutes to let it simmer with the milk.
- salt before serving. enjoy!