Cream of parsnip soup

Ingredients

• 6 parsnips
• 1 onion
• 250 g celery (half a head)
• About 1.2 l vegetable broth
• Salt to taste
• Black pepper to taste
• 1 tablespoon wine vinegar (optional)

Missing an ingredient?

• What to use instead of onion
• What to use instead of black pepper

Instructions

1. Peel the parsnips and chop them with the onion and celery. Cook them in the broth until very tender, about 35 minutes.
2. Blend everything. It should be thick, like a split pea purée: adjust with more broth if needed.
3. Bring it back to a boil. Parsnips are sweet: salt this a little more than other soups and add pepper. In Belgium and Germany they balance the sweetness with a little vinegar; it's a matter of taste.

Nutrition facts

Approximate, per serving (about 548 g). Calculated with data from USDA FoodData Central.