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I had to use up a bunch of vegetables from my CSA box and came up with this soup. I like my soups very thick, but feel free to use more broth for a thinner soup. I only had sour cream in the fridge, but you can top with cream or crème fraiche as well.
Ingredients
- 2 tablespoons salted butter
- 1 medium carrot, thinly sliced
- 1 medium leek, thinly sliced
- 1 small onion, finely chopped
- 1 teaspoon grated fresh ginger, or more to taste
- ¼ teaspoon dried thyme
- 1 clove garlic, minced
- 3 medium parsnips, peeled and thinly sliced
- 3 cups vegetable broth, or more to taste
- salt and freshly ground black pepper, to taste
- 1 pinch ground nutmeg, or to taste
- 4 teaspoons sour cream
Directions
Step 1
Melt butter in a large pot over medium-low heat. Add carrot, leek, onion, ginger, and thyme. Cook, stirring occasionally, until vegetables have softened, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add parsnips and broth and bring to a boil. Cover, reduce heat, and simmer until all vegetables are soft, about 15 minutes. Remove from heat.
Step 2
Puree soup with an immersion blender and season with salt, pepper, and nutmeg. Add more broth if soup is too thick.
Step 3
Serve with a dollop of sour cream.
Cook’s Notes:
I used a vegetable slicer to cut the carrot and turnips. The thinner the vegetables, the faster they cook.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 192 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat4g | 22% |
| Cholesterol17mg | 6% |
| Sodium415mg | 18% |
| Total Carbohydrate30g | 11% |
| Dietary Fiber7g | 25% |
| Total Sugars10g | |
| Protein3g | |
| Vitamin C23mg | 116% |
| Calcium86mg | 7% |
| Iron2mg | 9% |
| Potassium523mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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