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Sweet Potato and Parsnip Soup

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PREP TIME
10 min
COOKING TIME
25 min
TOTAL TIME
35 min
SERVINGS
4 servings
Soup
Sweet Potato and Parsnip Soup
Ingredients
  • 2 large parsnips, peeled and sliced
  • 1 large Japanese sweet potato, peeled and cubed
  • 3 carrots, peeled and sliced
  • 1/2 small onion, sliced
  • 2 cups water, or as needed
  • 2 teaspoons chicken bouillon base
  • 1 teaspoon ground thyme
  • 1/2 cup whole milk
  • salt and pepper to taste
Instructions
1
Combine the parsnips, Japanese sweet potato, carrots, and onion in a saucepan. Fill it with sufficient water to merely submerge the ingredients. Set the saucepan over medium heat and wait for it to reach a rolling boil. Introduce the bouillon base into the mixture, followed by some thyme. Lower the heat and continue to cook, with a lid on top, until the vegetables become tender, approximately 15 minutes.
2
Take the saucepan off the heat source. Utilize an immersion blender to blend until there are no visible chunks left and the soup has a uniform texture. Introduce milk into the mixture, blending it in to create a harmonious combination. If necessary, add additional milk or water to achieve the desired level of consistency. Reheat the mixture over low heat, about 5 minutes. Sample the soup and add salt and pepper to taste as desired