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Parsnip mushroom soup

  • 1 hr 10 mins
  • Medium
  • VegetarianVeganLactose-free
  • MicrowaveHand Blender
  • Renske

Ingredients

  • On the side

Directions

You may already know that I absolutely love soup. At home soup is on the menu at least once a week, and do not serve the same soup two weeks in a row, mostly because I love trying new things! I usually cook based on the season, so this time the soup has a real touch of autumn.

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Steps

1

Preheat the oven to 200°C.

2

Peel the parsnip, cut into small cubes and place in an oven dish.
Cut the onions into large pieces and also place in the oven dish. Drizzle with oil, add 4 sprigs of thyme and season with salt and pepper. Cut off the tops of the cloves of the 1/2 garlic bulb and pack into aluminium foil.

3

Place in the oven and bake the parsnip for about 40 minutes and the garlic bulb for one hour.

4

Cut the chestnut mushrooms into slices and fry in some oil on a high heat.

5

Place the parsnip and mushrooms in a pan, and squeeze out the contents of the puffed garlic in the pan.
Add the bouillon cube and warm water until everything is just covered. Blend until smooth with a hand blender. Add some more water if the soup is too thick. Heat the soup well and season with salt and pepper.

6

Meanwhile, bake the bread.
Tear the mixed mushrooms into bite sizes, remove the leftover thyme from the twigs and bake over a high heat.

7

Serve the soup in bowls and divide the fried mushrooms between the bowls.
Finish with some hazelnut oil and serve with a few slices of bread. Bon appetite!

Enjoy

Parsnip mushroom soup

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Ingredients

Adjust Servings:
400 - 500g parsnip
1/2 garlic bulb
2 onions
250g chestnut mushrooms
150g mixed mushrooms
1 mushroom bouillon cube
8 sprigs fresh thyme
On the side
Freshly baked bread
Hazelnut oil (optional)

Renske

Renske

I am a foodblogger of conscious and good tasting food, cooking with healthy, fresh and seasonal ingredients makes me the happiest girl on the planet!

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