Sweet Laurel Bakery


I love root vegetables, all of them! From the flavor profile to the vibrant colors, they are all favorites of mine. This simple soup highlights parsnips, which are sometimes wrongly coined as the less desirable cousin of carrots. But, I love their a bit more subtle, earthy sweetness. In this soup those lovely flavors are enhanced with cozy spices and herbes de province to make it nourishing and delicious, with a dose of fall comfort. Give it a whirl!


parsnip soup


parsnip soup


parsnip soup

Simple Parsnip Soup

For 2 quarts of soup

6 cups water
4 parsnips
4 cups diced sweet potato
2 tablespoons fresh ginger
1 tablespoon herbes de province
2 tablespoons cinnamon
1/4 teaspoon cayenne
3 cups homemade chicken or vegetable stock
Salt and pepper to taste

In a medium pot, combine the water, diced parsnips and ginger to a boil. After about 15 minutes, add the sweet potatoes and continue to simmer for about 15 minutes.

Carefully transfer parsnips, sweet potatoes and ginger to the blender. Add about 2 cups of the cooking liquid, herbes de province, cinnamon and cayenne.

Turn blender to a low setting and allow the vegetables to puree. Slowly add the chicken stock until desired soup consistency is reached. Add salt and pepper to taste.




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