Earthy, hearty, and so much more…
In terms of flavor, parsnips are one heck of a root vegetable. They’re hearty, yes, and earthy too. But the underlying flavor is what makes them so delicious in soups. They have delicious cinnamon-like undertones, like the parsnip was spiced while growing in the earth. It’s why they make such a tasty cream soup – this has “feel good” written all over it.
Crushed red pepper provides some extra punch to this creamy parsnip soup, along with a little warmth from the curry powder as well. It’s not overwhelming – in fact the spices really complement the flavor of the parsnip perfectly.
- In a high-sided saucepan over medium heat, melt the butter then sauté the onion until translucent (approximately 4 to 5 minutes).
- Add the parsnips, minced garlic, and curry powder. Continue to cook, stirring occasionally, for approximately 4 minutes.
- In a separate large soup pot, bring the water to a boil, then add the vegetable stock cube. Stir to dissolve the cube.
- Add the water to the pan with the parsnips and simmer over medium heat for approximately 15 minutes or until the parsnips soften.
- Pour the mix into the large soup pot, and using a handheld food processor, blend the soup until smooth.
- Add the heavy cream, crushed red pepper, salt, and pepper (to taste) to the soup. Stir to combine. Plate and add croutons as garnish.