Creamy Parsnip and Potato Soup | Easy Homemade Soup Recipe (2024)

FAQs

How to make Jamie Oliver's parsnip soup? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

The main reason your potato is not thickening is that it needs a heavier dairy product. Potato soup is cooked in a milk and chicken broth soup but heavy cream may need to be added.

Another option for thickening soup is by using dairy like sour cream or yogurt. Start with a small dollop and stir before checking the consistency and adding more. We recommend using plain yogurt so you don't alter the taste of the soup. You can also use cream if you prefer.

A lot of the parsnip flavor is close to the skin, so I recommend scrubbing your parsnips well instead of peeling them! If you do choose to peel them, try to peel them thinly.

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Cream cheese can be a delicious and tangy thickener for mashed potatoes so it stands to reason that it can also be used to add body to your favorite silky potato soup recipes — right? The answer is yes. It only works well if you do it carefully, though.

Not Adding Acid. If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

You can thicken soup with flour or cornstarch, which do not add any additional flavor. If you want more flavor, a roux is the best way to thicken up a soup. Starchy add-ins are another great way to create thick and creamy vegan soups.

Cheese: I recommend a good sharp cheddar cheese here for maximum flavor. Greek yogurt or sour cream: To make the soup extra-creamy. Salt and pepper: Add in as much as you need at the end to season your soup well.

Should I peel potatoes for potato soup? ›

If you don't have Yukon gold potatoes, Russet or red potatoes will work. Can I leave the peel on for potato soup? Yes! You don't need to peel the potatoes for this potato soup recipe.

To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.

Honestly, if you just stir in a little instant mash, like Smash, your soup will thicken up in no time at all. Now, you may end up needing more than a spoonful, but it's best to add a little at a time, because remember, you can always add more of it, but you can't take it away.

Not only will you get all the richness and milky flavor you need, but you'll also get a little extra tangy flavor. Most of the time, all you need to do is substitute the sour cream at a one-to-one ratio for the milk.

Scrub the parsnips, then blanch whole in a large pan of boiling salted water for 5 minutes, then drain and steam dry. Tip into a large roasting tray, dot over the butter and a pinch of sea salt and black pepper, toss to coat and arrange in a single layer, then roast for 1 hour.

How to prepare parsnips. Young, small parsnips don't really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.

If you don't peel them, you'll likely be adding a bitter taste to the soup. Why is my parsnip soup bitter? If you leave the peels on the parsnip, it can cause your soup to taste bitter. Ensure you rinse the parsnips well and prep them before adding them to this recipe.

To prepare: Very small parsnips don't need peeling, just wash them and top and tail. Medium to large parsnips should be peeled and chopped into even-sized chunks, halves or quarters. To cook: Cook in boiling salted water for 15-20 minutes until tender.