I asked you on Instagram stories the other day whether or not you served soup at Thanksgiving. A resounding 75 percent of you said no…But since I am contrary to the core, here I am a week before the holiday serving up a parsnip soup recipe anyway.
To be honest, I am one of those 75 percent. We never do a soup at my holiday table, because well, my holiday table seats 50 people, and that’s way too many for something that needs a whole separate bowl and utensil. But every year around this time, my mind is on soup. And that’s because it’s one of the easiest things to have on hand for the week BEFORE Thanksgiving.
You know, the week when you’re running around like a turkey with your head cut off, trying to get all your dishes together, while at the same time finishing all the work you’re not going to do over the long weekend.
At times when my cooking labor cup runneth over, and I just need something simple on hand to prevent me from ordering in takeout, that’s when I turn to soup.
Recently I’ve been cooking my way through Jodi Moreno’s new book More With Less, and unsurprisingly given the theme, one of my favorite sections is the soup chapter. The parsnip chowder with garlic chips is something I’ve had flagged for a while because of its simplicity and hardiness. It would have been a perfect option for while I was recovering from my post-Mexico stomach woes. But is an equally great one for this week.
I’ve adapted the parsnip soup recipe to be low FODMAP, so instead of the garlic topping, I did a few crispy sage leaves. But you can easily pick up a copy of Jodi’s book for the original version, or just add some onion and garlic to the beginning steps of the recipe and sub the coconut milk for the cashew milk she originally called for. In fact, I actually used a combination and without checking accidentally added a cup of vanilla flavored cashew milk. I didn’t hate it!
Read on for this creamy parsnip chowder with crispy sage. And tell me, do you make soup at your Thanksgiving? Let me know in the comments section. Regardless, I hope you’ll give this recipe a shot in the near future!
With health and hedonism,
Parsnip Chowder with Crispy Sage
- 4 tablespoons ghee or extra virgin olive oil
- 2 garlic cloves crushed
- 4 cups peeled and finely diced parsnips about 2 pounds
- 4 cups peeled and finely diced russet potatoes about 2 pounds, or 2 large potatoes
- 1 teaspoon finely chopped sage leaves
- 1 teaspoon sea salt
- 4 cups vegetable broth
- 2 cups full fat coconut milk
- Olive oil
- 8 sage leaves
- Heat the ghee or oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the garlic and cook until golden brown and fragrant, about 2 minutes. Remove and discard the cloves. Stir in the parsnips and potatoes. Cook for 10 to 12 minutes, or until the vegetables are tender and beginning to caramelize (don’t worry if they stick or form brown bits on the bottom of the pot).
- Add the chopped sage, salt, broth and coconut milk. Bring to a simmer and cook for 30 to 40 minutes, until the potatoes are very soft and the liquid has reduced slightly.
- Meanwhile, make the crispy sage: in a small saucepan heat a thin layer of olive oil over medium heat. Add the sage and cook until crispy, about 2 minutes. Remove to a towel-lined plate and reserve the scented oil for another use (or drizzle it over the soup at the end).
- Using an immersion blender or a stand blender, blend half the soup, leaving some texture and chunks. Divide between 4 bowls and garnish with the crispy sage. The soup will keep for several days in an airtight container in the fridge.