Creamy Chestnut & Parsnip Soup
This elegant and warming soup features the natural sweetness of roasted parsnips and earthy chestnuts, blended into a velvety smooth texture. It's a comforting and nutritious dish perfect for a cozy meal.
For 4 servings
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the chopped parsnips and chestnuts. Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the parsnips are very tender when pierced with a fork.
Remove and discard the bay leaf. Carefully transfer the soup in batches to a high-speed blender, or use an immersion blender directly in the pot. Blend until completely smooth and creamy. If using a standing blender, be cautious when blending hot liquids; fill the blender no more than halfway and vent the lid to allow steam to escape.
Return the blended soup to the pot over low heat. Stir in the heavy cream (if using). Season with salt, black pepper, and freshly grated nutmeg. Taste and adjust seasonings as needed.
Heat gently for 2-3 minutes, ensuring the soup does not come to a rolling boil after adding the cream.
Ladle the hot soup into bowls. Garnish with fresh chopped parsley and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a deeper, more caramelized flavor, you can roast the parsnips in the oven with a drizzle of olive oil for 20 minutes at 400°F (200°C) before adding them to the pot.
- 2If you prefer a thicker soup, reduce the amount of vegetable broth by half a cup. For a thinner consistency, add a little more broth or water when reheating.
- 3This soup can be made ahead of time. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of broth or water if it's too thick.
- 4Garnish creatively! Beyond parsley, consider toasted slivered almonds, a swirl of crème fraîche, or a sprinkle of crispy fried sage leaves.
Adapt it for your goals.
Vegan Version
Replace the heavy cream with an equal amount of full-fat coconut milk or a plant-based cream alternative for a delicious dairy-free soup.
Smoky FlavorSmoky Flavor
Add 1/2 teaspoon of smoked paprika along with the other seasonings for a subtle smoky depth that complements the earthy chestnuts.
Herbaceous TwistHerbaceous Twist
Incorporate fresh thyme or rosemary sprigs during the simmering process (remove before blending) for an aromatic variation.
Why this is on our healthy list.
Rich in Fiber
Parsnips and chestnuts are excellent sources of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
Good Source of Vitamins & Minerals
Parsnips provide vitamin C, vitamin K, and folate, while chestnuts offer manganese, copper, and B vitamins, contributing to overall health and immunity.
Antioxidant Properties
Chestnuts contain various antioxidants, including gallic acid and ellagic acid, which help protect the body's cells from oxidative stress and inflammation.
Frequently asked questions
Yes, you can! You'll need to score and roast fresh chestnuts, then peel them before adding to the soup. This will add about 20-30 minutes to your prep time.
