Japanese Sweet Potato and Parsnip Soup
This smooth and creamy soup combines Japanese sweet potato with parsnips and carrots for a naturally sweet flavour. The vegetables are simmered until tender, then blended with milk to create a velvety texture. It's a simple, comforting dish that is ready to serve in just over half an hour, making it a perfect choice for a quick and satisfying meal.
Ingredients
- 2 large parsnips, peeled and sliced
- 1 large Japanese sweet potato, peeled and cubed
- 3 carrots, peeled and sliced
- 0.5 small onion, sliced
- 2 cups water, or as needed
- 2 teaspoons chicken bouillon base
- 1 teaspoon ground thyme
- 0.5 cup whole milk
- salt and pepper to taste
Method
- Place the sliced parsnips, cubed Japanese sweet potato, sliced carrots, and sliced onion into a saucepan. Pour in water until the vegetables are just covered. Set the pan over heat and bring the contents to a boil. Mix in the chicken bouillon base and ground thyme. Lower the heat, cover the pan, and cook until the vegetables are tender, which should take about 15 minutes.
- Take the saucepan off the heat. Use an immersion blender to process the mixture until it is completely smooth with no lumps. Add the whole milk and blend again to incorporate it. If you prefer a thinner soup, you can stir in a little more milk or water. Place the pan back on the heat to warm the soup through for about 5 minutes. Finally, season to your liking with salt and pepper.
Nutrition (per serving)
Calories138 kcal
Fat2 g
Sugars10 g
Protein4 g
Sodium308 mg
Recipe details
CategorySoup
Cuisineamerican
AuthorDiana Moutsopoulos
