Tuesday, October 23, 2018

Creamy Parsnip Soup- Instant Pot or Not




Are you familiar with the parsnip? It is a root vegetable that looks like a carrot but is white.
It's loaded with nutrients and tastes mild and delicious especially in soup. It is sold in a bag in the produce isle of the supermarket.

I but them in the supermarket in a bag

I frequently add a parsnip to soup recipes to give a soup a little extra sweetness, but this is the first time I actually made a parsnip soup. It's a nice soothing comforting creamy soup.

I'm curious- do you eat for taste or for nutrition?- do you even consider the idea that we need nutrient dense high energy fruits and vegetables to keep us feeling energized. Do you see a correlation between the way you feel and the way you eat?

Love to hear your response -


After a little research, I discovered that parsnips are a great source of antioxidants and vitamins-and contain anti-aging and anti-inflammatory properties . Parsnips provide fiber, folate, potassium, vitamin k, calcium, zinc, and vitamin C. Perhaps I should make this delicious soup more often.



As a root vegetable, parsnips pair well with other root vegetables like potatoes and carrots. The trio creates a rich satisfying fall soup that is light yet filling. If you are trying to keep your carbs a little lower, you could substitute kohlrabi ( a healthy but lower carb vegetable) for the potatoes.



Being gluten free, vegan and nut free, this soup works for a diverse group of eaters.

Creamy and light- it could be a perfect starter for your Thanksgiving meal.




I make my Potato and Parsnip Soup in the Instant Pot because the IP is so easy, and  I can't imagine going back to using the stove top- BUT you can.. !!! Follow the IP directions but just use a soup pot. ( bring to a boil and simmer covered until all veggies are soft).

This is the Instant Pot I use: Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer


This is a wonderful soup for grounding your root chakra with a blend of potatoes, parsnips and carrots- three delicious root vegetables.

Another soup that could be perfect for Thanksgiving is my vegan Roasted Chestnut Mushroom Bisque served in an acorn squash. What a lovely presentation!

Next week I will be posting my Vegan Thanksgiving Menu-

Ingredients: 

Olive oil spray or 1/2 cup of vegetable broth
1 cup of diced shallots ( about 3 large shallots)
3 cups of diced organic potatoes (with skin)
3 cups of chopped parsnips ( organic if you can find them)
1 cup of diced organic carrots
Cracked pepper
A few shakes of salt free seasoning ( I use Trader Joe's - 21 Salute)
5 cups of vegetable broth
4 cups of water

Directions Instant Pot or Stove Top

Saute the shallots in the Instant Pot or in a soup pot for 3 minutes, stirring. Add remainder of ingredients. Using the Instant Pot, secure the lid, close the steam valve and set to pressure cook on high for 12 minutes. When done, allow the steam to release naturally or release manually according to manufacturer's directions. Use an immersion blender to blend until smooth.

If using a regular soup pot, add the remaining ingredients, bring to a boil and then simmer until the vegetables are soft. When done, use an immersion blender to blend until smooth.

Sharing on Beth Fish Read's Weekend Cooking where anyone can share a food related post


Sharing on Deb's Souper Sunday with anyone can share a soup, salad, or sammie.. 



22 comments:

  1. My father loved parsnips and I always hated the smell of them cooking. But recently I have been buying them to mash in with potatoes and enjoy them that way. I put them in a stew recently and we both agreed we didn't really like them other than mashed with other vegetables.
    I think they would be good in a soup though.

    ReplyDelete
  2. I love the sweet taste of parsnips and this combo with potatoes sounds divine. I'll pin this recipe and make it ASAP.

    ReplyDelete
    Replies
    1. I do love parsnips too- thanks so much for pinning it

      Delete
  3. Wish I could eat as much root veggies as I want to! The soup sounds really yummy and simple to prepare too.

    ReplyDelete
    Replies
    1. Yes, this does have a lot of root veggies- parsnip, carrot, and potato

      Delete
  4. This comment has been removed by a blog administrator.

    ReplyDelete
  5. This comment has been removed by a blog administrator.

    ReplyDelete
  6. This comment has been removed by a blog administrator.

    ReplyDelete
  7. Your recipes suggest that I should give parsnips (which I've never liked) another chance. My mother and aunt used them as an ingredient in stock, but they threw them out with the other cooked-out ingredients. So not a food of my childhood either.

    Of course you know the poem by Ogden Nash --

    The Parsnip
    === ======

    The parsnip, children, I repeat
    Is simply an anemic beet.
    Some people call the parsnip edible;
    Myself, I find this claim incredible.

    best... mae at maefood.blogspot.com

    ReplyDelete
  8. I do love parsnips but have never made parsnip soup. Thanks for the recipe!! I try to eat for both nutrition and taste, and am very conscious of what I eat on a daily basis -- but, with certain food allergies, my selection is limited and it can get frustrating sometimes.

    ReplyDelete
    Replies
    1. This was my first time making parsnip soup too and we loved it.. very good for the season

      Delete
  9. We don't use parsnips very often, but this recipe inspires me to try this recipe! Thanks so much for sharing with us at Full Plate Thursday. Hope you have a great weekend and come back soon!
    Miz Helen

    ReplyDelete
    Replies
    1. I don't use them very often either, but they do taste good!

      Delete
  10. I need to get some parsnips today! Cheers from Carole's Chatter

    ReplyDelete
    Replies
    1. You will love it- it's an easy and tasty soup!

      Delete
  11. I have used parsnips in roast vegetables and in other soups but I don't think I have ever had parsnip soup.

    ReplyDelete
  12. I just made a potato and parsnip casserole and I have one parsnip left over. I may have to save it for this soup! (or some variation thereof)

    ReplyDelete
  13. I've been waffling on the IP craze. I think I will probably get one before the holidays. I'm not sure I've ever had a parsnip. I know I've never cooked with one. Thanks for a great soup recipe!

    ReplyDelete
  14. I have made parsnip soup a few times and enjoyed it. You make me want to make it again. Thanks for sharing with Souper Sundays. ;-)

    ReplyDelete
  15. I like parsnips but sometimes we end up with a bitter couple from the bag. Glad you posted this recipe from your Instant pot, we just got one and are slowly learning.

    ReplyDelete
  16. Visiting you at Weekend Cooking. LOVE this recipe and can't wait to see your thanksgiving menu ideas. Thankfully, I get a break, and won't have the crowd here. Going to a friend's home for festivities.Have a great weekend.

    ReplyDelete

Thank you for your comment - Your feedback is appreciated and lets me know who is reading my posts!

Printfriendly