As the leaves turn brown and the air becomes colder, there’s nothing quite like a hearty bowl of soup. Our festive parsnip and chestnut soup embodies the flavours of Christmas time, and it works well for everyday lunches as well as a warm dinner party starter.
Parsnips are a classic autumn vegetable, known for their earthy and slightly sweet flavour. When combined with the roasted chestnuts, they create a soup that is both comforting and flavourful. The chestnuts add a rich, nutty dimension to the soup, making it the perfect companion for chilly days.
The great thing about this soup is that it can be made ahead of time, and can also be frozen to be eaten at a later date. If you’re looking for more winter soup recipes, check out our Creamy Butternut Squash & Rosemary Soup.
Read on for instructions on how to make parsnip and chestnut soup.
Method
Follow these steps to make our Festive Parsnip and Chestnut Soup
Heat a large glug of good-quality olive oil in a large pot over medium heat. Add the chopped onion and crushed garlic cloves, and sauté until they become translucent and fragrant. Add your dried thyme and nutmeg and saute until lightly toasted.
Toss in the chopped parsnips and roasted chestnuts, and stir them into the onion and garlic mixture. Allow them to cook for a few minutes, absorbing those delicious aromas.
Season the mixture with salt and black pepper (if you’d like to add more nutmeg or thyme at this stage, you can). Stir everything together to ensure the seasonings are evenly distributed. Then, pour in the vegetable stock and bring the mixture to a simmer.
Let the parsnip and chestnut soup simmer for about 20-25 minutes, or until the parsnips are tender. Once the parsnips are soft, remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency. Taste your soup and adjust the seasonings as needed until it reaches your liking.
Ladle the hot parsnip and chestnut soup into bowls. For a touch of indulgence, you can add a drizzle of double cream and a sprinkle of finely chopped sage as a garnish. Serve with crusty sourdough bread for dunking!
How To Store Parsnip and Chestnut Soup
This soup can be kept for up to three days in an airtight container. If you want to keep your soup for longer, we recommend freezing for up to six months. Simply add the soup to an airtight container (leave some room at the top for expansion) and freeze. To serve, defrost in the fridge overnight and heat gently in a pan until simmering. Garnish as detailed above and enjoy!
Seasonal Recipes From Savery Grazing
And that’s it! Our festive parsnip and chestnut soup. We hope you enjoy this easy recipe with friends and family. If you’re looking for more simple and seasonal recipes, explore the ‘recipes’ section on our website.
If you want to keep up to date with Savery Grazing, follow us on Facebook and Instagram. We offer a range of catering services for birthdays, weddings, hen-dos, and corporate events alike! Find the full range of grazing tables and grazing platters on our website.
Related Questions
Why is My Parsnip Soup Bitter?
Parsnips are not to everyone’s taste; they are slightly bitter vegetables, however, this should not result in a bitter soup. Here’s why your soup may taste bitter.
- You left the skins on your parsnips
- You have used over-ripe parsnips
- Your parsnips have been in storage for too long
To fix bitter soup, try blending in a dash of double cream or a spoonful of butter until the flavour mellows. If you don’t mind changing the flavour of your soup slightly, you could add a few chunks of cooked apple to your soup and blend as normal.
How Do You Thicken a Parsnip Soup?
Oops! You may have accidentally added too much vegetable stock if your parsnip soup has ended up runny. Not to worry, instead, you could blend in cooked potatoes, or add a tablespoon of cornflour (mix this with water first to make a slurry). If neither of those ingredients works, you could also try cooking your soup on high heat until it reduces slightly.
When Are Parsnips in Season?
Parsnips have a very long season, unlike some items like figs or wild garlic. They are usually at their peak from November to late February, however, you can usually find them in the supermarkets year-round.
When Are Chestnuts in Season?
In the UK, you’re likely to start seeing chestnuts around October time, and they reach their peak in December, which is why they are seen to be quite a festive item. If you’d like to learn more about the produce that is in season throughout the year, why not read our Month-By-Month Seasonal Eating Guide?
What Can I Use Instead Of Chestnuts?
Whilst there are no similar alternative chestnuts for this recipe, you could instead make a parsnip soup with:
- Bacon
- Carrot
- Cumin
- Garlic
- Ginger
What’s Healthier, Carrot or Parsnip?
Both carrots and parsnips contain a good amount of vitamin K, however, parsnips contain a bit more of this vitamin than carrots do. Vitamin K contributes to healthy bones, helps heal wounds faster, and helps to prevent blood clots.
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