This is an embellishment on Tara Parker Pope’s recipe from NYTimes Cooking adding in some turnips and curry powder to give this soup a little more depth. It’s substantial enough for a meal on its own with a little bread on the side, or as a tasteful starter or side.
For 4-6 servings you’ll need: x1 large or x2 medium parsnips (peeled and diced into 1″ pieces), x1 large or x2 medium carrots (peeled and diced), x2 white turnips (peeled and diced), x1 large onion (chopped), x5 cups vegetable stock, x6 Tbsp olive oil (divided), 1/2-1 tsp Indian curry powder, 3-4 fresh thyme springs, 2 Tbsp fresh parsley (roughly chopped), x2 bay leaves, 1/4 cup milk or cream, 1-2 Tbsp fresh chives (chopped), salt and pepper.
In a dutch oven place 2-3 Tbsp olive oil over medium heat. Add chopped onion and sauté well, stirring occasionally, until just starting to brown. About 5 mins. Add chopped parsnips, carrots and turnips and stir well. Sauté for about 3-4 mins over medium heat, then add curry powder, salt and pepper and stir well to coat everything in a bit of a paste.
Add the veggie stock, thyme sprigs, parsley and bay leaves and stir well. Bring to a boil and then reduce heat to a simmer and cook a further 40-50 mins until the veggies are soft and the stock is reduced. Add salt and pepper to taste, if needed, and let sit in the pot for a while both to cool and to infuse.
Optional: Make “parsnip chips” as a garnish for serving by placing 3-4 Tbsp olive oil in a skillet over medium-high heat. Once the oil is hot (shimmering) place parsnip chips (small slices of parsnip cut less than1/8″ thick, we saved the thin end of a large parsnip for this) into the oil. Turn once so that both sides brown – about 2 mins per side – and then place on a paper towel lined plate
Remove the bay leaves and thyme sprigs and then mix into a puree using a hand mixer. Add a bit more stock (or water) if you feel it is getting too thick.
Stir in milk/cream, add chopped chives and parsnip chips, if using, on top and serve warm with crusty bread.