Sweet Potato & Parsnip Soup

On March 14, 2013

Sometimes the simplest ingredients yield the best meals.  Perfect example: a simple veggie soup.

Right now, I am SO all about this sweet potato/parsnip pairing it’s nuts.  If you’re anywhere with a cold climate I am sure you feel me  when I say that all I want are warming, filling, grounding foods that.   It’s just been cold and dark for so damn long that we all need something that’s a little sweet and a lot satisfying.  Suffice to say the fact that spring is just around the corner also makes us want to lighten up our meals in anticipation of tanks tops and hot pants.

That’s why this soup is one badass mamajama.  It ticks all the boxes.  Light, satisfying, easy, tasty, warming, sweet, salty, I could keep going.  But instead I want to hear what you think down in the comments.

Sweet Potato Parsnip Soup

Servings: 4
Time: 30 minutes
What you need: a medium pot with lid and a blender/ hand blender

  • 2 medium sweet potatoes, finely sliced or diced
  • 2 parsnips, finely sliced
  • 1 sweet onion, diced
  • 4 cups vegetable stock, or more to thin, though I love it thick  *Definitely add more water if you’re going to add beans
  • 2-3 cloves garlic, minced
  • 1 tablespoon extra virgin olive oil or butter
  • Salt and pepper, to taste
  • Up to 1 cup of cooked beans (chickpeas, lentils or cannellini beans), Optional.  Just makes it more hearty.
  • Garnish with: chopped parsley, a drizzle of truffle oil and/or some pecan candy


Put olive oil and onion in a medium size sauce pan on medium-high heat.  Season with salt and pepper then sauté for a couple minutes until the onion begins to soften, then add the garlic.  Continue to sauté until the onion becomes golden (another 1-2 mins).

Deglaze the pot by adding in ½ cup of stock. Then toss in your sweet potatoes and parsnips, season with salt and pepper and give the veggies a nice toss.  Finally add in the rest of your stock.  Bring the mix to a boil, then cover the pot and reduce heat to a simmer.  Cook for 20-25 minutes until the sweet potatoes and parsnips have become soft.

Transfer the mixture to a blender (or use an immersion blender) and puree the soup.  You can make it completely smooth or leave some chunks.  To make it thicker you can add in up to 1 cup of cook beans like chickpeas, lentils or cannelini beans.  Either leave them whole or blend them with the soup.  Chef’s choice!

Garnish with some fresh, chopped parsley, a drizzle or truffle oil, some pecan candy or all of the above.

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