Photo: José Picayo; Styling: Philippa Brathwaite
Hands-on Time
25 Mins
Total Time
55 Mins
Serves 8 (serving size: 1 cup)

For convenience, you can prepare the soup up to two days ahead and chill. Reheat and garnish just before serving. Tangy yogurt and smoky bacon provide a nice counterpoint and finishing touch.

How to Make It

Step 1

Melt the butter in a large saucepan over medium-high heat. Add parsnip and next 8 ingredients (through garlic); sauté 8 minutes. Add stock, 2 cups water, and vinegar; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until parsnips are tender. Remove from heat; uncover. Let mixture stand 10 minutes.

Step 2

Place half of the parsnip mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain the mixture through a sieve into a bowl, and discard solids. Pour into a large bowl. Repeat procedure with remaining parsnip mixture. Top each serving with 1 tablespoon yogurt. Sprinkle evenly with parsley and bacon.

Ratings & Reviews

DBMaine's Review

December 28, 2013
Definitely don't need to strain it. It tastes good but the color is unappealing, so I added a carrot and it comes out more gold than gray in color--yummy.

danube66's Review

November 16, 2012
This soup is very good. I did add a teaspoon curry - it just seemed a little bland. And there's no need for straining, I agree with the previous reviewer.

PKcookin's Review

November 12, 2012
Really great. Not sure why you have to run it through a sieve when you peal everything.