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Fall whispers into my kitchen with this sweet potato and parsnip soup that warms my soul. I whipped up this dish one rainy evening while hunting for the perfect comfort food. The blend of earthy sweetness topped with golden mushrooms and crunchy walnuts turns dinner into a moment of pure delight.
Soothing soul-warming soup
What gets me every time about this soup is its natural sweetness boosted by whatever herbs I've got growing - sometimes sage, other times thyme, depending on my mood. Those crispy golden mushrooms bring their woody flavor while a drizzle of olive oil adds that Mediterranean touch. It's basically a hug in a bowl that makes everything better.
Shopping list for heavenly soup
- Sweet potatoes: 2 good ones chopped into small cubes for ultimate smoothness
- Parsnips: 4 medium ones cut into slightly bigger chunks
- Onion: Just one will do, thinly sliced
- Mushrooms: 400g of small brown ones, nice and fresh
- Garlic clove: One fat one to flavor those mushrooms
- Walnuts: A handful of toasted pieces
- Olive oil: Get the good stuff if you can
- Fresh herbs: Grab sage or thym, whatever you fancy
- Salt and pepper: Freshly ground, of course
Kitchen magic begins
- Getting everything ready
- First I peel and chop my veggies, then slice that onion super thin to join the party.
- Creating flavor foundations
- In my favorite pot, I heat oil gently until my veggies turn a pretty golden color.
- Blending the flavors
- I toss in herbs and broth, letting everything simmer with the lid on, then off - that's when the real magic happens.
- Mushroom spotlight
- Meanwhile, I sauté my mushrooms with garlic and sage until they're perfectly golden and crispy.
- Bringing it all together
- I blend the soup until smooth, pour it into bowls, top with mushrooms and walnuts, add a splash of olive oil, and it's done.
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Storage tips and tricks
The soup stays good in the fridge for a couple days no problem. I like making the mushrooms fresh when serving, but they'll keep for a few hours too. For busy days, I freeze single portions in airtight containers after they've cooled down. It's like having a little comfort stash ready to warm up those cold winter evenings.
Frequently Asked Questions
- → How should I store this soup?
- Keep the soup in the fridge for up to two days without toppings. Once cooled, it can also be frozen in a plastic bottle or airtight container.
- → Can the toppings be prepped early?
- Sautéed mushrooms hold well at room temperature for a few hours, but they're best served hot. Prepare nuts and herbs just before serving.
- → What’s the trick to the perfect texture?
- Adjust the thickness with more or less water while blending. For an ultra-smooth soup, blend longer on high speed.
- → Can I swap fresh herbs?
- Sage and thyme can replace each other based on your taste. Dried herbs work too; use smaller amounts.
- → What’s the best way to clean mushrooms?
- Rinse mushrooms briefly under running water, then pat them dry. Don’t soak them as they’ll absorb too much water. Trim off the earthy stem bottoms.