Fancy a soup that encapsulates the flavours of winter? How about parsnip and chestnut soup?! Here you have the sweet nuttiness from parsnip complimented with the earthiness of chestnuts. The natural sweetness of the parsnip is sufficient so this recipe is sugar-free. This soup is wholesome, comforting & full of flavour…a deliciously healthy winter-warmer!
I love to top mine with home-made parsnip crisps (recipe also available in this blog), which adds a lovely crunch & looks rather striking too!
This soup makes a hearty main meal or if you serve smaller portions, a delicious starter or amuse-bouche.
To fortify this soup and to make it creamier, you can add protein powder. To keep this soup suitable for vegans and vegetarians, I use soya protein or pea protein powders, but whey protein powder works a treat too.
This soup is suitable for vegans and vegetarians (using the appropriate protein powder), coeliacs, those on a paleo diet (as parsnip is used in moderation) & the health conscious.
It is packed with nutrients including fibre, B-group vitamins, vitamin C, minerals, folates and potassium and so an excellent recipe for promoting a healthy heart, effective muscle function, general disease prevention and reducing cholesterol levels. What’s more, it tastes great, is easy to make and freezes well too! (I like freezing portions and defrosting them for packed lunches during the working week).
Preparation time: 10 mins
Serves: 3-4 as a main or 6-8 as a starter. Many more as an amuse-bouche (depending on how generous you are on portion size!)
Cooking time: 40 mins
- 1 tbsp rapeseed oil or coconut oil
- 1 large white onion, peeled and diced
- 1 celery stick, roughly chopped
- 2-3 plump garlic cloves, crushed
- 400g parsnips, peeled and roughly chopped
- 300g peeled and cooked chestnuts (this recipe also works well with unsweetened chestnut puree, both of which are readily available in supermarkets or on-line)
- 2.5 litres of vegetable stock (I use vegetable bouillon)
- ½ tsp salt
- Freshly ground black pepper to taste
- Optional: 2.5 tbsp of protein powder (soya, pea or whey)
In a large pot, add the coconut oil or rapeseed oil. Add the chopped onions and celery and brown for 5 mins.
Add the crushed garlic and chopped parsnip. Sauté for about 5 more mins.
Add the chestnuts or chestnut puree and stock. Stir and bring to the boil. Then simmer for about 25-30 mins until the parsnip is tender. (You can test this by poking the parsnip with a fork).
Season to taste with salt and pepper. Stir in the protein powder, if using. Blend into a smooth soup.
Garnish with a sprinkle of freshly ground black pepper parsnip crisps. Serve and enjoy!
Variation: Instead of parsnip crisps, top the soup with pumpkin seeds and ground flaxseed.
Don’t forget you can find my favourite recipes in my FREE eBook here.