Dinner
Parsnip Potato Soup
A velvety soup of parsnip and potato, gently softened and blended smooth. Made with a mild vegetable stock that skips onion and garlic, it stays deliberately calm in flavor. Fresh parsley or dill adds a light finish to a warming, easy bowl.
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Ingredients
- 350 g parsnips
- 250 g potatoes
- 650 ml mild vegetable stock without onion or garlic
- 1 tsp rapeseed oil
- 2 tbsp chopped parsley or dill
- 1 pinch salt
Method
- Peel or trim the parsnips and potatoes, then cut into even cubes.
- Warm the oil gently in a saucepan and soften the vegetables for two minutes without browning.
- Add the mild stock, cover and cook for about 24 minutes until tender.
- Blend until smooth and loosen with a little warm water if needed.
- Season lightly, finish with herbs and serve warm.
Why this recipe is gentle
Parsnip and potato are mild, starchy vegetables cooked soft and pureed, with only a teaspoon of oil. Using a stock without onion or garlic keeps the soup low in common triggers.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Check the stock label, as many contain onion, garlic, or added acids.
- Blend until fully smooth so the soup is easy to eat.
- Serve warm rather than piping hot.
