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Creamy veggie goodness

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This soup blends sweet potato’s creaminess with parsnip's mild hint, finished with mushrooms and nuts. Olive oil and fresh herbs make it a cozy winter treat.

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Maria from tastyhush
Updated on Mon, 17 Mar 2025 14:59:07 GMT
A bowl of orange soup topped with mushrooms, nuts, and sage leaves on a wooden board. Pin it
A bowl of orange soup topped with mushrooms, nuts, and sage leaves on a wooden board. | tastyhush.com

Fall enters 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 ultimate comfort food. The way the earthy and sweet flavors blend with my golden mushrooms and crunchy walnuts creates a truly indulgent experience.

A soul-warming velvety soup

What I love most about this soup is its natural sweetness enhanced by herbs from my garden – sage or thyme depending on my mood. The golden mushrooms bring their woody notes while the olive oil adds that Mediterranean flair. It's basically a hug in a bowl that just makes everything better.

Ingredients for my heavenly blend

  • Sweet potatoes: 2 good ones diced small for that silky texture
  • Parsnips: 4 medium ones cut slightly bigger
  • Onion: Just one thinly sliced is enough
  • Mushrooms: 400g of small brown ones, nice and fresh
  • Garlic clove: One fat one to flavor my mushrooms
  • Walnuts: A handful of toasted pieces
  • Olive oil: The finest you can get
  • Fresh herbs: Sage or thyme whatever you fancy
  • Salt and pepper: Freshly ground of course

Kitchen magic unfolds

Getting everything ready
First I peel and chop my veggies then add finely sliced onion to the mix.
The fragrant foundation
In my favorite pot, I gently heat oil until my veggies turn a beautiful golden color.
Flavors coming together
Then I toss in herbs and broth, letting everything simmer covered first, then uncovered as the magic happens.
Mushroom showtime
Meanwhile, I sauté my mushrooms with garlic and sage until they're perfectly golden and crispy.
The finishing touch
I blend my soup, pour it into bowls, top with mushrooms, sprinkle walnuts, drizzle olive oil and it's done.
Un bol de soupe crémeuse orange garni de champignons, de noix et d'herbes fraîches. Pin it
Un bol de soupe crémeuse orange garni de champignons, de noix et d'herbes fraîches. | tastyhush.com

Storage tips and tricks

My soup stays good in the fridge for a couple days no problem. I prefer making mushrooms just before serving but they'll keep for a few hours too. For busy days, I freeze single portions in my little airtight containers after they've cooled down. This way I've always got some comfort food ready to warm up my winter evenings.

Frequently Asked Questions

→ How should I store this soup?
Keep it in the fridge for two days without toppings. You can freeze it once cooled in a sealed container or plastic bottle.
→ Can toppings be prepared early?
Sautéed mushrooms stay good for a few hours at room temperature but taste best warm. Prep herbs and nuts just before serving.
→ How can I get the right texture?
Control the consistency by adjusting the amount of water when blending. For a smoother finish, blend longer at high speed.
→ Can fresh herbs be swapped out?
You can switch sage and thyme based on your taste. Use dried herbs in smaller amounts if fresh ones aren’t available.
→ How do I clean mushrooms properly?
Quickly rinse them under running water and wipe dry. Don’t soak them as they’ll absorb water. Trim off the earthy stem end.

Creamy sweet potato mix

Creamy sweet potato and parsnip soup topped with garlicky mushrooms and crunchy nuts. A comforting dish full of winter flavors.

Prep Time
20 Minutes
Cook Time
35 Minutes
Total Time
55 Minutes
By: Maria

Category: Vegetarian

Difficulty: Intermediate

Cuisine: French

Yield: 4 Servings (1 pot of soup)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 2 medium sweet potatoes.
02 4 medium parsnips.
03 1 onion or shallot.
04 400 g of brown button mushrooms.
05 1 clove of garlic.
06 Walnut pieces.
07 Extra virgin olive oil.
08 Fresh thyme or sage.
09 Salt.
10 Pepper.

Instructions

Step 01

Peel and dice the sweet potatoes into 2 cm cubes, and cut the parsnips into larger chunks. Slice the onion thinly.

Step 02

Sauté the onion in oil, toss in the sweet potatoes and parsnips, and let them brown for about 4 minutes.

Step 03

Pour in water and add the herbs. Cover and simmer for 20 minutes, then cook uncovered for another 10 minutes.

Step 04

Clean the mushrooms and slice them up. Sauté them with garlic in oil for about 10 minutes.

Step 05

Stir some sage into the mushrooms and sauté for a few more minutes until fragrant.

Step 06

Blend the soup until smooth. Serve it with the mushrooms, walnuts, fresh herbs, and a drizzle of olive oil.

Notes

  1. It keeps in the fridge without garnish for up to two days.
  2. You can freeze it once it's cooled.

Tools You'll Need

  • Large pot.
  • Skillet.
  • Hand blender.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Tree nuts.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 280
  • Total Fat: 12 g
  • Total Carbohydrate: 45 g
  • Protein: 6 g