Recipes from Austria! This Crockpot Soup using Parsnip + Carrots is a creamy and savory soup that is so easy to make and so good.
I discovered this soup with a friend in Hungary after she got the famous Viva Mayr cookbook. Now I was impressed because Viva Mayr is the all renown place to go and get a boost into a healthy life without compromising on tasty foods.
Where is Viva Mayr?
One location of VivaMayr is Altaussee, Austria. A country full of mountains that surround the spa town in the district of Liezen in Styria. It is known for hiding famous artwork during World War II in the saltmine of the rolling mountains. With Lake Altaussee in the heart of the town, fishing and hiking is a popular pastime for a population with less than 2000 people.
Equipment Needed
Crockpot and a Immerse Blender
You are able to cook this soup in a soup pot if you don’t own a crockpot. I just find that most soups like that long slow cook to maximize flavor. It makes it richer in flavor and so much easier in a crockpot than a pot on the oven where I need to check it regularly. My crockpot cost me $29. I still prefer my crockpot to anything else. No bells and whistles to mine, just the turn knob.
What Ingredients Needed
- parsnips
- carrots
- onion
- garlic
- ginger
- chicken broth
How To Make Crockpot Soup using
Parsnip + Carrots
This is a very simple recipe that all you will need is 15 minutes to chop and a crockpot.
Crockpot
- Clean the carrots, parsnip and onion. Chop all into an even size so they will cook evenly.
- Place the vegetable into the crockpot. Add the garlic, ginger that is freshly grated, and bay leaves.
- Cover with water until the vegetables are covered with water which is about 6 cups of water
- Add chicken bouillon.
- Place the lid on the crock pot and set for 4hours on high.
Purée Soup
- Once the vegetable is spit with a fork, Remove the bay leaves.
- Use an Immersion Blender to purée the soup.
- Place the soup in a bowl and serve with some sprinkling of olive oil on top. EnJoY
Ways to Serve
I love this soup so much that I will make extra in the winter time to freeze in small containers. It will keep for about 4 months. The other thing that I will have is some gluten-free bread that I will toast to serve. It is very filling and will tend to have this as a meal.
More Savory Crockpot Recipes
- Vegan Chili for MEAT FREE MONDAYS {USA}
- Easy To Make Brunswick Stew Recipe {Georgia}
- Detox Carrot And Ginger Soup
- Low-Carb Beef Bone Broth
Travel Guides to Europe
- Brussels Belgium Travel Guide
- Eiffel Tower in Paris France on Our First Day
- Cascais Portugal
- Reims France Travel Guide
I hope you liked this recipe and I would say it is very easy to make just let the cockpot do the rest. See ya next time!
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Crockpot Soup using Parsnip + Carrots
Equipment
- Crockpot
- Immersion Blender
Ingredients
- 16 oz parsnip, chop chopped
- 16 oz carrots, chop chopped
- 1 onion, chop chopped
- 3 chicken bouillon
- 2 garlic
- 1 tablespoon ginger grated
- 2 bay leafs
- 6 cups water
- Salt & Pepper as desired
Instructions
Crockpot
- Clean the carrots, parsnip and onion. Chop all into an even size so they will cook evenly.
- Place the vegetable into the crockpot. Add the garlic, ginger that is freshly grated, and bay leaves.
- Cover with water until the vegetables are covered with water, which is about 6 cups of water
- Add chicken bouillon.
- Place the lid on the crock pot and set for 4 hours on high.
Purée Soup
- Once the vegetable can split with a fork, they are done and remove the bay leaves.
- Use Immersion Blender to purée the soup.
- Place the soup in a bowl and serve with some sprinkling of olive oil on top. EnJoY
Notes
- I usually let the soup cool off a little before puree because it's so hot.
- I have used a blender in the pass but I need to be careful when it's hot. I usually let it cool first and then blend. I will transfer to a pot and repeat the steps. Then I just warm it up a little in the soup pot.
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