Name: Japanese Sweet Potato and Parsnip Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Cuisine: american
Ingredients: 2 large parsnips, peeled and sliced; 1 large Japanese sweet potato, peeled and cubed; 3 carrots, peeled and sliced; 0.5 small onion, sliced; 2 cups water, or as needed; 2 teaspoons chicken bouillon base; 1 teaspoon ground thyme; 0.5 cup whole milk; salt and pepper to taste

Japanese Sweet Potato and Parsnip Soup

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Indulge in a lusciously sweet and creamy vegetable soup made with Japanese sweet potato, parsnips, and carrots.

Ingredients:

2 large parsnips, peeled and sliced
1 large Japanese sweet potato, peeled and cubed
3 carrots, peeled and sliced
0.5 small onion, sliced
2 cups water, or as needed
2 teaspoons chicken bouillon base
1 teaspoon ground thyme
0.5 cup whole milk
salt and pepper to taste

Instructions:

In a saucepan, combine parsnips, Japanese sweet potato, carrots, and onion. Add enough water to just cover the vegetables. Bring to a boil over medium heat, then stir in bouillon base and thyme. Cover and simmer until vegetables are tender, about 15 minutes.
After removing the pan from heat, smoothly puree the soup using an immersion blender until it reaches a velvety consistency. Stir in milk and puree until well combined. Adjust the thickness by adding more milk or water if needed. Warm the soup over medium heat for about 5 minutes. Season to taste with salt and pepper.

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