Parsnip & potato soup with feta

Parsnip & potato soup with feta


Warm up in winter with this hearty and nourishing soup recipe made with potato, parsnips and feta. So easy to prepare, this meal serves 4 and takes only 40 minutes in the kitchen.

The ingredient of Parsnip & potato soup with feta

  1. 1 tablespoon olive oil
  2. 1 brown onion, halved, finely chopped
  3. 2 garlic cloves, crushed
  4. 3 medium (about 450g) parsnips, peeled, cut into 2cm cubes
  5. 2 medium (about 360g) desiree potatoes, peeled, cut into 2cm cubes
  6. 1L (4 cups) Massel chicken style liquid stock (see Notes)
  7. 125ml (1/2 cup) thin cream
  8. Salt & ground white pepper
  9. 100g feta, crumbled
  10. 2 tablespoons finely chopped fresh chives
  11. Freshly ground black pepper, to serve

The instruction how to make Parsnip & potato soup with feta

  1. Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3 minutes or until onion softens.
  2. Add the parsnip and potato and stir to combine. Add stock and bring to the boil. Reduce heat to medium-low and simmer, covered, for 15 minutes or until parsnip and potato are tender. Remove from heat and set aside for 10 minutes to cool.
  3. Place half the parsnip mixture in the jug of a blender and blend until smooth. Transfer to a clean saucepan and repeat with the remaining parsnip mixture.
  4. Place soup over low heat and stir until hot. Stir in the cream. Taste and season with salt and pepper.
  5. Ladle the hot soup among serving bowls. Sprinkle with feta and chives and season with black pepper. Serve immediately.

Nutritions of Parsnip & potato soup with feta

calories: 358.5 calories
calories: 23 grams fat
calories: 12 grams saturated fat
calories: 25 grams carbohydrates
calories: 9 grams sugar
calories: 11 grams protein
calories: 48 milligrams cholesterol
calories: 1336.7 milligrams sodium
calories: NutritionInformation

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