Creamy Parsnip Soup with Crispy Brussels Sprouts Recipe
This creamy parsnip soup is a comforting, hearty dish perfect for cooler days. The parsnips are simmered to tender perfection and blended with white beans and creamy half and half for a smooth, velvety texture. Topped with crispy, toasted Brussels sprouts that add a delightful crunch and burst of flavor, this soup offers a wonderful balance of creamy and crispy textures with subtle savory notes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Parsnip Soup
- 2 Tbsp olive oil (30 mL)
- 1 medium onion, chopped (white or yellow)
- 2 cloves garlic, minced
- 6 cups peeled and chopped parsnips (about 3 to 4 medium parsnips)
- 6 to 8 cups vegetable broth (1.4 to 1.9 L)
- 1 15-oz can white beans, drained (425 g)
- ½ to 1 cup half and half, or heavy cream (120 to 236 mL)
- ¼ tsp salt
- ¼ tsp pepper
Crispy Brussels Sprout Topping
- ½ lb Brussels sprouts (226 g)
- 1 Tbsp olive oil (15 mL)
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Flavor Base: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, then cook until the onion is soft and fragrant, approximately 5 minutes.
- Simmer: Add the peeled and chopped parsnips to the pot with 6 cups of vegetable broth. Cover and let it simmer for about 30 minutes, or until the parsnips are fork-tender. Add more broth as needed if the soup becomes too thick.
- Prep Brussels Sprouts: While the soup simmers, wash the Brussels sprouts well and separate the leaves by trimming off the stems. Remove as many leaves as possible for the topping.
- Cook Brussels Sprouts: Toss the separated Brussels sprout leaves with 1 tablespoon olive oil, salt, and pepper. Spread them in a single layer in an air fryer or on a baking sheet in the oven. For the air fryer, cook at 350°F (176°C) for 5 to 7 minutes until crispy and browned at the edges. For the oven, bake at 350°F (176°C) for 7 to 10 minutes until crispy.
- Puree Soup: Once the parsnips are tender, add the drained white beans, half and half (starting with ½ cup), salt, and pepper to the pot. Use an immersion blender or carefully transfer to a countertop blender to puree until smooth. Add extra broth or cream if needed to reach your preferred soup consistency.
- Serve: Ladle the creamy parsnip soup into bowls and top generously with the crispy Brussels sprout leaves. Enjoy warm.
Notes
- If blending in a countertop blender, do not fully seal the lid to allow steam to escape safely. Never use a sealed blender like a Nutribullet with hot liquids to avoid risk of burns.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth as needed to loosen the soup before serving.
