Rustic Parsnip Soup with Walnuts

Instructions

1. Prepare the vegetables: Begin by peeling the parsnips and potatoes to remove any rough outer skin or blemishes. Cut both into evenly sized chunks—roughly 2 to 3 cm—to ensure they cook uniformly. A consistent size helps avoid overcooked or undercooked pieces in the final soup. Peel the onion and slice it thinly into half-moons. Peel the garlic clove and finely mince it or crush it to help it release its aroma more easily during cooking.
2. Build the aromatic base: In a large saucepan or Dutch oven, heat the olive oil over medium heat. Once shimmering, add the sliced onion and minced garlic. Sauté gently for 3 to 4 minutes, stirring regularly to avoid browning. The onion should become soft and translucent, and the garlic should release its fragrance. This step forms the aromatic base of the soup and enriches the overall flavor.
3. Add the root vegetables: Add the chopped parsnips and potatoes to the saucepan with the sautéed onion and garlic. Stir well to coat the vegetables evenly with the flavored oil. Cook for about 2 minutes while stirring occasionally—this light sautéing step helps bring out the natural sweetness of the parsnips and enhances the soup’s depth.
4. Simmer the soup: Pour in the hot vegetable broth, making sure it fully covers the vegetables. Season with the salt, black pepper, and a small pinch of ground nutmeg. Bring the mixture to a gentle simmer over medium heat, then lower the heat and cover. Let the soup cook for about 25 minutes, or until the parsnips and potatoes are very soft and easily pierced with a knife. Keep the simmer low to preserve the delicate aromas and prevent excessive evaporation.