Description
This creamy and spicy parsnip soup is a quick and flavorful dish perfect for busy weeknights. Ready in just 30 minutes, it features velvety coconut milk, bold spices, and hearty parsnips, making it a nutritious and satisfying meal.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust for spice level)
4 medium parsnips, peeled and chopped
3 cups vegetable broth
1 cup full-fat coconut milk or heavy cream
Salt and pepper to taste
Fresh parsley or chili flakes for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 4–5 minutes until softened.
- Stir in minced garlic, cumin, smoked paprika, and cayenne pepper. Cook for 1–2 minutes until fragrant.
- Add chopped parsnips and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15–20 minutes, or until parsnips are tender.
- Use an immersion blender to purée the soup until smooth. Alternatively, blend in batches in a blender, then return to the pot.
- Stir in coconut milk or heavy cream. Heat gently and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley or chili flakes.
Notes
Adjust cayenne pepper for desired spice level.
Use full-fat coconut milk for a vegan version.
Garnish with chili flakes or parsley for a burst of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending, Simmering
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: Approx 200 kcal per serving
