Parsnip Chestnut Soup is a super easy but hearty and soul-warming recipe. And the addition of nutmeg, rosemary, and orange liquor also makes it festive and delicious. That’s great soup to enjoy around the holidays and during the wintertime.
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Parsnip Chestnut Soup
I know it’s the baking season for many folks, but let not forget about some real food. December is not only about cookies and eggnog, but also cozy and comforting yet not overly heavy foods. Like soup. And this Parsnip Chestnut Soup 100% fits the bill. Yes, it’s quite rich and filling thanks to the chestnuts, parmesan, and butter (You can also skip the butter part to lighten it up.) But it won’t make you feel too full, so you’d have some room for a cookie or two. That’s a win-win!
Besides, the use of fresh rosemary, nutmeg, and orange liquor adds freshness and a citrusy hint. That’s a Christmas in your bowl!
More Festive Soup Recipes
Porcini Mushroom Chestnut Soup
More Savoury Chestnut Recipes
Fancy some more savoury chestnut recipes? I’ve got them!
I hope you like this Parsnip Chestnut Soup, and you will make it a try. If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.
Cheers!
Parsnip Chestnut Soup
Course: Soups, Main4-6
servings10
minutes30
minutesParsnip Chestnut Soup is a super easy but hearty and soul-warming recipe. And the addition of nutmeg, rosemary, and orange liquor also makes it festive and delicious.
Ingredients
2 large onions, roughly chopped
2-3 garlic cloves, minced
1 tbsp. olive oil
2-3 tbsp. butter, divided
1 – 1 1/2 tbsp. fresh rosemary, minced
~600 gr. parsnips, peeled and roughly chopped
400 gr. cooked and peeled chestnuts
1/2 to 2/3 tsp. salt
1/4 tsp. chipotle powder
2/3 to 1tbsp. smoked paprika
1 tbsp. Italian seasonings
1/2 tsp. grated nutmeg
2-4 tbsp. Cointreau (or more to taste)
1/3 cup shredded parmesan
garnish, as desired
Directions
- In a large pot melt 1 tbsp. of butter and olive oil over medium heat. Cook the onions, garlic, and rosemary, for about 7 minutes until soft and aromatic but not browned.
- Add the parsnips and cook for 5 minutes.
- Add in about 5 cups of water (to fully cover the parsnips) along with the remaining seasonings. Cover and simmer for about 15 minutes.
- Add the chestnuts and orange liquor, simmer for about 5-7 minutes. Try and add more salt and Cointreau if desired. Off heat and let it cool a bit until easy to handle.
- Using an immersion blender, puree. The soup most likely be thick, so you can add up to a cup of boiling water, along with the parmesan and 1-2 tablespoons of butter. The butter is optional, but it will make the soup super silky and smooth.
- Garnish as desired (I used dehydrated parsnip strips, cranberries, and rosemary and enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
I just can’t wait to try this recipe. Your warm and cozy food photos are incredible!
Chessnut base foods (such as Chestnut jam, Chestnut dessert, Chestnut candy, chessnut cake etc.) are so popular here. But i havent tried its soup before. Looks great.
Thank you!
Love rosemary with chestnuts! And the parsnips are such a great root vegetable to pair with them. What a delicious and cozy soup! Perfect for a rainy or snowy day. :-) ~Valentina
Valentina recently posted…Eggnog Bundt Cake with Poppy Seeds
Thanks so much, Valentina! :)
This does look like a delicious, warming soup, Ben! Both chestnuts and parsnips are ingredients which I don’t use very often. I need to give this soup a try for sure!
David @ Spiced recently posted…Chocolate Peppermint Pie
Thanks David!
I need something soul-warming, and parsnips are such a great choice! Thanks!
Thanks Jeff!
That looks super duper yummy and warming! I would love some for my breakfast.
angiesrecipes recently posted…Black Radish Salad with Red Cress
Thanks Angie!