Parsnip Sweet Potato Soup Recipes

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SWEET POTATO-PARSNIP SOUP WITH BACON CROUTONS



Sweet Potato-Parsnip Soup with Bacon Croutons image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

6 tablespoons extra-virgin olive oil
1 large onion, sliced
2 leeks, halved lengthwise and sliced crosswise into half-moons
4 teaspoons fresh thyme
Kosher salt and freshly ground pepper
1 pound sweet potatoes (about 2), peeled and chopped
1 pound parsnips (2 to 3), peeled and chopped
4 cups low-sodium chicken broth
Pinch of cayenne pepper, plus more to taste
3 slices bacon, finely chopped
4 ounces crusty bread, cut into 3/4-inch pieces (about 4 cups)
3/4 cup shredded gruyere cheese
Creme fraiche, for topping

Steps:

  • Preheat the oven to 400˚ F. Line a baking sheet with parchment paper. Combine 5 tablespoons olive oil, the onion, leeks, 2 teaspoons thyme, a big pinch of salt and a few grinds of pepper in a large pot or Dutch oven. Cook over medium-high heat, stirring occasionally, until the onion is tender, about 10 minutes. Add the sweet potatoes, parsnips, chicken broth, 3 cups water, 1 teaspoon salt and the cayenne. Bring to a boil, then reduce the heat and simmer until the potatoes and parsnips are tender, 12 to 15 minutes.
  • Meanwhile, cook the bacon in a small skillet over medium heat, stirring, until browned and crisp, 5 to 7 minutes. Transfer the bacon and drippings to a large bowl.
  • Add the bread, cheese and remaining 1 tablespoon olive oil to the bacon and drippings. Season with salt and pepper and toss, then spread out on the prepared baking sheet. Bake, tossing once or twice, until toasted and the cheese is melted, 10 to 12 minutes.
  • Meanwhile, puree the soup with an immersion blender until smooth (or puree in batches in a regular blender). Season with salt and more cayenne to taste. Thin with water as needed. Divide the soup among bowls. Top with a swirl of creme fraiche, the croutons and the remaining 2 teaspoons thyme.

Nutrition Facts : Calories 660, Fat 39 grams, SaturatedFat 10 grams, Cholesterol 36 milligrams, Sodium 1128 milligrams, Carbohydrate 61 grams, Fiber 8 grams, Protein 20 grams, Sugar 15 grams

PARSNIP AND JAPANESE SWEET POTATO SOUP



Parsnip and Japanese Sweet Potato Soup image

Japanese sweet potatoes are reddish-purple on the outside and a buttery white color on the inside. I've actually seen them called Japanese yams at grocery stores, so take note! Their delicious sweetness pairs really well with parsnip. There's so much flavor from these two root vegetables that I don't add much else to the soup.

Provided by Diana Moutsopoulos

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 9

2 large parsnips, peeled and sliced
1 large Japanese sweet potato, peeled and cubed
3 carrots, peeled and sliced
½ small onion, sliced
2 cups water, or as needed
2 teaspoons chicken bouillon base
1 teaspoon ground thyme
½ cup whole milk
salt and pepper to taste

Steps:

  • Combine parsnips, Japanese sweet potato, carrots, and onion in a saucepan. Add enough water to just cover. Place over medium heat and bring to a boil. Stir in bouillon base and thyme. Reduce heat and cook, covered, until vegetables are tender, about 15 minutes.
  • Remove pan from heat. Use an immersion blender to puree until no chunks remain and soup is smooth. Pour in milk and puree to combine. Add additional milk or water, if needed, to achieve desired consistency. Return to heat to warm through, about 5 minutes. Taste and add salt and pepper as desired.

Nutrition Facts : Calories 229.4 calories, Carbohydrate 50.4 g, Cholesterol 3.7 mg, Fat 1.7 g, Fiber 10.5 g, Protein 5.1 g, SaturatedFat 0.7 g, Sodium 546.7 mg, Sugar 14.4 g

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