Creamy Carrot & Parsnip Soup

We may or may not have mentioned before that we enjoy cooking for others as much as we enjoy it for ourselves. We’ve made a habit of cooking food for new parents we know, either by taking over their kitchen for a meal or dropping off batches of food.

One of our neighbors recently had a baby, and they’re similarly focused on eating real food. We did what we do best and took them a batch of this soup after they came home from the hospital. The next day, while out walking our dog, their oldest son ran up to the fence and said, “I really liked your soup!” With eight nieces and nephews, I know how hard it can be to get kids to eat. So, unsolicited praise must mean we did something right!

Just this weekend we made another batch for ourselves, and froze more than half of it. As we look forward to our own baby’s birth in June, we are slowly planning ahead for the inevitable weeks of exhaustion that will follow bringing the baby home. Batch cooking now will save us time and money in the future. We hope you’ll like this soup as much as we and our neighbors do.

Ingredients
Half large head of cauliflower
1 large onion
2 C diced parsnip
1 C diced carrot
2 stalks of celery
5 large cloves of garlic, crushed
1 tsp sea salt
1 tsp dried basil
1 tsp dried thyme
1/2 tsp ground pepper
1 bay leaf
1/4 C extra virgin olive oil
6 C water

Method

Put everything into a large stew pot. Bring to a boil over high heat.

Reduce heat to low and simmer, covered, for 35 minutes. Remove the bay leaf.

Blend the entire soup with an immersion blender or pour into a blender until smooth and creamy.

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Creamy Carrot & Parsnip Soup

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients
Half large head of cauliflower
1 large onion
2 C diced parsnip
1 C diced carrot
2 stalks of celery
5 large cloves of garlic, crushed
1 tsp sea salt
1 tsp dried basil
1 tsp dried thyme
1/2 tsp ground pepper
1 bay leaf
1/4 C extra virgin olive oil
6 C water

Method

  1. Put everything into a large stew pot. Bring to a boil over high heat.
  2. Reduce heat to low and simmer, covered, for 35 minutes. Remove the bay leaf.
  3. Blend the entire soup with an immersion blender or pour into a blender until smooth and creamy.

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