Broccoli And Parsnip Soup​ UK

This easy, nutritious broccoli and parsnip soup is perfect for a quick, warming meal. Creamy and flavorful, it’s made with simple ingredients you likely have on hand, like garlic, onion, and vegetable stock. The added crunch of walnuts and fresh parsley on top makes this dish both satisfying and versatile.

Ingredients Needed

• 600 g / 21 oz broccoli (stems + florets), roughly chopped
• 300 g / 10.5 oz parsnip, roughly chopped
• 1 onion, roughly chopped
• 3 garlic cloves, crushed
• 1.5 l / 6 ¼ cups vegetable stock
• 2 Tbsp fresh lemon thyme leaves
• Grated nutmeg, to taste
• Handful of parsley leaves, chopped
• Handful of walnuts, chopped
• Olive oil, for cooking
• Salt and pepper, to taste

How To Make Broccoli And Parsnip Soup​

1. Heat olive oil in a large saucepan: Fry the onion and garlic until soft and golden.
2. Add the broccoli and parsnip: Stir in the roughly chopped vegetables.
3. Pour in the vegetable stock and lemon thyme: Bring to a boil, then reduce the heat and cook for 20 minutes until the vegetables are soft.
4. Blend the soup: Use a blender or immersion blender to blend the soup until smooth.
5. Season with salt, pepper, and nutmeg: Taste and adjust seasoning as needed.
6. Serve with parsley and walnuts: Garnish with chopped parsley leaves and walnuts for extra flavor and texture.

Recipe Tips

• Chop vegetables evenly – This helps them cook at the same rate, making sure both the broccoli and parsnip are tender and easy to blend.
• Don’t skip the garlic – It adds a rich flavor depth that balances the parsnips’ sweetness.
• Blend carefully – Allow the soup to cool slightly before blending to avoid splatters, and blend until completely smooth for the creamiest texture.
• Toast the walnuts – Lightly toasting the walnuts before serving will give them an extra crunchy texture and deepen their flavor.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover Broccoli and Parsnip Soup cool to room temperature first. Then, transfer it to an airtight container and refrigerate. The soup will stay fresh in the fridge for up to 3 days.
• Freeze: Once the soup has cooled to room temperature, place it in a freezer-safe container. Freeze for up to 3 months. To thaw, transfer it to the fridge overnight before reheating.
• Reheat: Pour the soup into a saucepan and warm it over medium heat for about 5-7 minutes, stirring occasionally, until hot.

Nutrition Facts

Serving Size: 1 serving (250g)

• Calories: 130
• Total Fat: 1.95g
• Saturated Fat: 0.34g
• Sodium: 1293mg
• Potassium: 941mg
• Total Carbohydrate: 27.1g
• Dietary Fiber: 7.5g
• Sugars: 6.5g
• Protein: 5.25g ​​

Try More Easy Soups:

• Celery Soup Recipe UK
• Cream Of Tomato Soup Recipe Uk​
• Traditional Pea And Ham Soup Recipe UK​
• Parsnip Soup Recipe UK​