Japanese Sweet Potato and Parsnip Soup

Japanese Sweet Potato and Parsnip Soup
  • PREP TIME
    10 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    35 mins
  • SERVING
    4 People
  • VIEWS
    19

Discover the harmonious blend of earthy parsnips and the unique sweetness of Japanese sweet potatoes in this comforting soup. Its vibrant flavors shine through, creating a simple yet elegant culinary experience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    29 g
  • Cholesterol
    3 mg
  • Fiber
    6 g
  • Protein
    4 g
  • Saturated Fat
    1 g
  • Sodium
    308 mg
  • Sugar
    10 g
  • Fat
    2 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a saucepan, combine the parsnips, Japanese sweet potato, carrots, and onion. Add just enough water to cover the vegetables. Bring to a boil over medium heat. (5 minutes)

02

Step

Stir in the chicken bouillon base and thyme. Reduce heat to low, cover, and simmer until the vegetables are tender. (15 minutes)

03

Step

Remove the pan from heat. Using an immersion blender, puree the soup until smooth. (2 minutes)

04

Step

Stir in the milk until well combined. Add more milk or water if a thinner consistency is desired. (1 minute)

05

Step

Return the soup to low heat and warm through. (5 minutes)

06

Step

Season with salt and pepper to taste before serving.

For a richer flavor, try roasting the vegetables before simmering.
A dash of nutmeg can add a warm, comforting note.
Garnish with fresh thyme or a swirl of cream for an elegant presentation.

Nova Kuvalis

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 6 Ratings)
Total Reviews: (3)
  • Tomas Hudson

    So easy to make and a great way to use up root vegetables.

  • Arch Morar

    This soup is surprisingly delicious! The sweetness of the potato is perfectly balanced by the parsnip.

  • Haskell Rodriguezcasper

    I added a bit of ginger and it was fantastic!

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