Creamy Parsnip Soup With Crispy Brussels Sprouts

Name: Creamy Parsnip Soup With Crispy Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp olive oil; 1 medium onion; 2 cloves garlic; 6 cups peeled and chopped parsnips; 6 to 8 cups vegetable broth; 1 oz can White beans; ½ to 1 cup half and half; ¼ tsp each salt and pepper; ½ lb Brussels sprouts; 1 Tbsp olive oil; ¼ tsp each salt and pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 servings
Calories
383 kcal
Course
Side Dish, Main Course, Soup
Cuisine
American

Creamy Parsnip Soup With Crispy Brussels Sprouts

Soren Barrett

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Warm up with this creamy parsnip soup topped with crispy Brussels sprouts! A cozy, nutritious soup that’s high on flavor. We love how the crispy Brussels work with the rich and velvety soup!

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Ingredients

Servings

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 oz can White beans drained, 425 g
½ to 1 cup half and half or heavy cream, 120 to 236 mL
¼ tsp each salt and pepper to taste

Crispy Brussels Sprout Topping

½ lb Brussels sprouts 226 g
1 Tbsp olive oil 15 mL
¼ tsp each salt and pepper

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Instructions

Flavor Base: Heat 2 Tbsp olive oil over medium in a large pot. Add 1 medium onion and 2 cloves garlic, cooking until onion is soft and fragrant, about 5 minutes.
Simmer: Add 6 cups peeled and chopped parsnips and 6 to 8 cups vegetable broth (start with 6 cups and add more later if needed). Cover and let simmer for about 30 minutes, or until parsnips are fork-tender.
Prep Brussels Sprouts: While soup cooks, clean ½ lb Brussels sprouts well then separate the leaves by trimming off the stem. Pluck off leaves then trim more of the stem as needed until you separated as many leaves as possible.
Cook Brussels Sprouts: Toss leaves with 1 Tbsp olive oil¼ tsp each salt and pepper, using your fingers to work the oil into the leaves. Arrange them in a single layer in either your air fryer or oven and cook until the edges of the leaves begin to brown and become crispy.For air fryer: Cook for 5 to 7 minutes at 350°F (176°C).For oven: Cook for 7 to 10 minutes at 350°F (176°C).
Puree Soup: Once the parsnips are tender, add 1 15-oz can white beans, ½ to 1 cup half and half (start with ½ cup), and ¼ tsp each salt and pepper to the pot. Using a handheld immersion blender (or by carefully transferring to a countertop blender*), puree the soup until smooth, adding a bit more broth or creamy if needed to reach a consistency to your liking.
Serve: Lade into serving bowls and top with your crispy Brussels sprouts!

Notes

*If blending in a countertop blender, do not fully seal the soup with the lid! This creates a dangerous situation where steam expands and can explode, causing serious burns. Leave the lid a bit ajar, and never use a sealed blender (like a Nutribullet) for hot liquids.

Nutrition Information

Show Details

Serving 1serving Calories 383kcal (19%) Carbohydrates 59.3g (20%) Protein 8g (16%) Fat 14.8g (23%) Saturated Fat 3.8g (19%) Cholesterol 11mg (4%) Sodium 850mg (35%) Potassium 1144mg (33%) Fiber 15.5g (62%) Sugar 13.9g (28%) Calcium 162mg (16%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 383 kcal

% Daily Value*

Serving	1serving
Calories	383kcal	19%
Carbohydrates	59.3g	20%
Protein	8g	16%
Fat	14.8g	23%
Saturated Fat	3.8g	19%
Cholesterol	11mg	4%
Sodium	850mg	35%
Potassium	1144mg	24%
Fiber	15.5g	62%
Sugar	13.9g	28%
Calcium	162mg	16%
Iron	3mg	17%