Vegetable Soup with Parsnip and Celery

A bowl of vegetable soup can be one of the most comforting and nourishing meals, especially when it highlights fresh, seasonal ingredients. This vegetable soup with parsnip and celery is both hearty and light, offering a perfect balance of root vegetables simmered in a flavorful broth. Parsnips, with their natural sweetness, pair wonderfully with the earthy notes of celery, creating a satisfying yet wholesome dish that is easy to prepare. Whether you’re enjoying it as a light lunch or a cozy dinner, this soup brings warmth and plenty of delicious flavors to your table.

Ingredients:

For this hearty vegetable soup, you will need:

• Parsnips: 2 medium-sized, peeled and diced
• Celery stalks: 3, chopped
• Carrots: 2, peeled and diced
• Potatoes: 2 medium, peeled and cubed
• Onion: 1 medium, finely chopped
• Garlic: 2 cloves, minced
• Olive oil: 2 tablespoons
• Vegetable broth: 6 cups
• Fresh thyme: 2 sprigs (or 1 teaspoon dried thyme)
• Bay leaf: 1
• Salt and black pepper to taste
• Fresh parsley (for garnish): 2 tablespoons, chopped

Instructions:

Step 1: Preparing the Vegetables

1. Prepare the root vegetables: Start by peeling and dicing the parsnips, carrots, and potatoes into small, even-sized pieces. This ensures that they cook evenly and become tender.
2. Chop the celery and onion: Next, chop the celery stalks and finely dice the onion. Set all the vegetables aside while you heat the oil.

Step 2: Sauté the Aromatics

1. Heat the olive oil: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Once heated, add the chopped onion and sauté for 5-7 minutes until soft and translucent.
2. Add the garlic: Stir in the minced garlic and cook for another 1-2 minutes, until the garlic becomes fragrant but not browned.

Step 3: Add the Vegetables and Broth

1. Add the root vegetables: Once the garlic and onion are cooked, add the diced parsnips, carrots, potatoes, and chopped celery to the pot. Stir to coat the vegetables in the olive oil and sauté for about 3-5 minutes.
2. Pour in the vegetable broth: Add the vegetable broth to the pot, ensuring that the vegetables are fully submerged. If needed, add a little more broth or water to cover the vegetables.
3. Add herbs: Toss in the fresh thyme sprigs (or dried thyme) and the bay leaf to infuse the soup with earthy flavors.

Step 4: Simmer the Soup

1. Bring to a boil: Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20-25 minutes. Stir occasionally to ensure that the vegetables cook evenly.
2. Check the vegetables: After 20-25 minutes, check the vegetables to make sure they are tender. The parsnips and potatoes should be soft but not falling apart.

Step 5: Season and Serve

1. Season the soup: Remove the thyme sprigs and bay leaf from the soup. Season with salt and black pepper to taste. If you prefer a more pronounced herb flavor, you can add a bit more dried thyme at this stage.
2. Garnish: Before serving, garnish each bowl with freshly chopped parsley for a pop of color and added freshness.

Step 6: Enjoy

1. Serve warm: Ladle the soup into bowls and enjoy it immediately. This vegetable soup pairs well with crusty bread or a side salad for a light and wholesome meal.

Tips for Making the Best Vegetable Soup:

• Chop vegetables evenly: For even cooking, make sure to dice the vegetables into similar-sized pieces. This ensures that everything cooks through at the same time.
• Add greens for variety: If you want to add more greens to the soup, stir in a handful of spinach or kale during the last 5 minutes of cooking.
• Customize the vegetables: You can easily add other vegetables to this soup, such as leeks, zucchini, or bell peppers. The versatility of the broth allows you to incorporate any seasonal vegetables you have on hand.

Why You’ll Love This Dish:

• Wholesome and Nourishing: This vegetable soup is loaded with nutritious root vegetables like parsnips, carrots, and potatoes. The simplicity of the ingredients makes it both light and satisfying, perfect for any time of year.
• Naturally Sweet and Earthy: The sweetness of the parsnips complements the savory celery and other vegetables, creating a balanced flavor profile that’s comforting and delicious.
• Easy to Prepare: With minimal prep and cook time, this soup is great for busy weeknights or when you want a meal that comes together quickly.

Variations and Additions:

• Add Grains: For a heartier soup, consider adding cooked grains like barley, quinoa, or farro. This adds extra texture and makes the soup more filling.
• Herb Options: While thyme and bay leaf are classic choices, you can experiment with other herbs like rosemary, sage, or even dill for different flavor profiles.
• Creamy Version: If you prefer a creamier texture, you can blend part of the soup with an immersion blender or add a splash of plant-based cream or dairy cream at the end.

Serving Suggestions:

• As a Starter: This soup works beautifully as a starter for a larger meal. It’s light enough to enjoy before a main course without being too filling.
• With Bread: Serve the soup with a slice of crusty bread or whole-grain toast. The bread can be used to soak up the flavorful broth, adding a satisfying crunch to the meal.
• For Meal Prep: This soup keeps well and can be made ahead of time. Store it in the refrigerator for up to three days, or freeze it for longer-term storage. It reheats easily, making it an excellent option for meal prep.

Storage and Leftovers:

• Storing: Store the soup in an airtight container in the refrigerator for up to 3 days. If you want to freeze the soup, let it cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months.
• Reheating: To reheat, warm the soup on the stovetop over low to medium heat, stirring occasionally. If the soup has thickened too much, add a little water or vegetable broth to loosen it.

Final Thoughts:

Vegetable soup with parsnip and celery is the perfect meal when you’re craving something light yet satisfying. The natural sweetness of the parsnips, combined with the earthiness of celery and the heartiness of root vegetables, makes for a comforting bowl that’s both flavorful and wholesome. It’s a versatile recipe that can be adapted to whatever vegetables you have on hand, making it a great go-to soup for any season. Whether you’re serving it as a light lunch, a side dish, or the main attraction, this vegetable soup is sure to become a favorite in your recipe collection.