Grey is not the prettiest of soup colours, but what this soup lacks in aesthetics, it makes up for in the flavour department.
I began with the intention of making a regular – but very tasty – mushroom soup. But then I spied some parsnips and thought they would go together really nicely together. They aren’t a vegetable I gravitate towards often but it’s good to switch things up every now and again, isn’t it?
You could make this soup without the roasting part. The depth of flavour won’t be the same but if you are stuck for time, it’s the step you can skip easily.
If you prefer, you could also add some coconut milk at the end before you puree to make it even creamier or wait until you’ve pureed to see if it needs it. I like it both ways.
Let me know if you enjoy this one and if you made any changes to make it your own. Recipes are only guidelines. Have fun, relax and try new things.
Mushroom and Parsnip Soup
Paleo, GF, DF, Vegan
Prep time + tidy up: 10 mins
Cook time: 40 mins
750g parsnips (about 3 large parsnips)
500g mixed mushrooms chopped into thick slices. I used a flat, button and enoki mushroom. Get as fancy (or not) as you like.
1/2 onion, diced
1tbsp garlic, crushed
1tsp dried thyme
knob of butter (optional)
1L of stock – at room temp or warmer
Oil for cooking
Salt and pepper for seasoning
Preheat oven to 160 degrees.
Chop parsnips into large chunks, coat with oil and pop in a roasting dish in the oven for 30 mins or until browned.
While parsnips are cooking, heat a large soup pot over a medium heat. Add some oil and the onion and cook until soft for approx. 5 mins.
Add the garlic, butter and mushrooms. Stir to coat everything and cook for 5 mins. Once the mushrooms are starting to brown, put a lid on the pot and let cook for a further 5 minutes.
Once the parsnips are ready, add the thyme to the mushrooms and cook for 2 minutes. Then add the parsnips and stock and mix well. Season well.
Cover and simmer until the parsnips are soft.
Remove from heat and use a stick blender to puree until smooth. Add more stock or seasoning as necessary.
Serve topped with dried mushroom, a drizzle of garlic olive oil or a swirl of sour cream.
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