Parsnip Soup with Vanilla
As part of Saagara’s Spicy Muse Project, we want to celebrate Stress Awareness Month by helping you conquer your stress. We will be posting one stress-relieving recipe a day we have collected from various sources that have inspired us. Enjoy!
photo & recipe by: Kristen Swensson Sturt
Simple, comforting, and delicious; soups have a special place in my heart (and stomach) as the ultimate comfort food for a quick and easy meal. This parsnip soup is all of that and with lots vitamin C and fiber, it is as healthy as it is tasty. The humble parsnip is also packed with lots of potassium, a mineral that can reduce the risk of hypertension and stroke. This soup embraces the lovely root vegetable alongside soothing vanilla bean, making a perfect pair that you can feel good about indulging in.
Originally found on Serious Eats here
Ingredients:
- 2 pounds parsnips (not too thick at the top), peeled and chopped into 1-inch chunks
- 8 cold cups water
- 1/2 vanilla bean
- 2 or 3 tablespoons unsalted butter
- Sea salt and freshly ground black pepper
Procedure
- In a large Dutch oven, combine parsnips and water. Scrape seeds from vanilla bean and add to Dutch oven along with the husk itself. Bring to a boil. Reduce to a simmer and cook for 60 minutes. Remove vanilla bean husk. Add butter to soup, then using a blender or an immersion blender, carefully puree soup, in batches if necessary. If soup is too thick, add water until it reaches desired consistency. If soup is too thin, simmer to reduce until it reaches desired consistency. Season to taste with salt and pepper.
Nutrition
