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    You are in: Home / Recipes / Potato and Parsnip Soup Recipe
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    Potato and Parsnip Soup

    Potato and Parsnip Soup. Photo by Shuzbud

    1/1 Photo of Potato and Parsnip Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Shuzbud's Note:

    This soup never leaves leftovers in my house! It's an old favourite, adapted from my mother's recipe. Parsnips can be found in most grocery stores if you know where to look! I crumble in an extra stock cube as the veggies simmer to add more flavour but if you're using made-from-scratch stock you won't need it!

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    Units: US | Metric


    1. 1
      Heat the chicken stock in a large pan over medium heat.
    2. 2
      Add the parsnips, potatoes, garlic, and nutmeg. Also crumble in the extra stock cube if you're using it.
    3. 3
      Allow to simmer for about 10 minutes. Add the onion and simmer for a further 5 minutes.
    4. 4
      Blend it all in a food processor until smooth.
    5. 5
      Return to the pan, stir in the cream and heat through.
    6. 6
      Serve in warmed bowls.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on June 20, 2010


      Very nice recipe, with good flavor. I tripled the recipe and it was perfect and very well received by all. Thanks for sharing the recipe. Made for ZWT6.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Potato and Parsnip Soup

    Serving Size: 1 (365 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 477.7
    Calories from Fat 100
    Total Fat 11.1 g
    Saturated Fat 5.5 g
    Cholesterol 34.3 mg
    Sodium 385.5 mg
    Total Carbohydrate 84.9 g
    Dietary Fiber 15.7 g
    Sugars 19.6 g
    Protein 13.0 g

    The following items or measurements are not included:


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