Zucchini and Parsnip Soup

This zucchini and parsnip soup is a creamy, flavorful soup that is perfect for a cold winter day. The zucchini and parsnip are roasted until caramelized, then simmered in chicken broth until tender. The soup is then pureed until smooth and finished with a touch of heavy cream. Serve this soup with a crusty bread or a side salad for a complete meal.

This soup was inspired by a trip to the farmers market in the fall. I was looking for something to make with the abundance of zucchini and parsnips that were in season. I came across a recipe for a roasted zucchini and parsnip soup, and I was immediately drawn to it. I love the combination of zucchini and parsnip, and I thought that the soup would be a great way to showcase these two vegetables. I made a few modifications to the recipe, such as adding garlic and heavy cream, and I am so glad that I did. The soup turned out even better than I had imagined. It is creamy, flavorful, and absolutely delicious. I hope you enjoy this soup as much as I do!

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 medium zucchini, chopped
• 1 medium parsnip, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the zucchini, parsnip, onion, and garlic and cook until softened.
3. Add the chicken broth and bring to a boil.
4. Reduce heat and simmer for 15 minutes, or until the vegetables are tender.
5. Puree the soup with an immersion blender or in a regular blender until smooth.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Serve warm.

Why It Works

• Roasting the zucchini and parsnip before simmering them in chicken broth caramelizes them and brings out their natural sweetness.
• The addition of garlic adds a savory depth of flavor to the soup.
• The heavy cream adds a touch of richness and creaminess to the soup.