5.0 from 6 votes
Creamy Parsnip Soup With Crispy Brussels Sprouts
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!
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
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 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
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!
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.