Creamy Parsnip and Corn Soup

Ingredients

• Parsnips

  raw

  4 parsnip or 400g

• Vegetable broth

  from bouillon, low-sodium

  3 cup or 720g

• Sweet corn

  yellow, raw

  2 cup or 290g

• Paprika

  ½ tsp or 1g

• Thyme

  dried

  ½ tsp, leaves or 0.5g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. Peel and dice the parsnips into 1/2-inch pieces. In a large pot, combine the parsnips with the vegetable broth and bring to a boil over medium-high heat.
2. Reduce the heat to maintain a gentle simmer and cook until the parsnips are tender, about 10 minutes.
3. Stir in the corn and simmer for 5 minutes.
4. Add the paprika and thyme and simmer 5 minutes more to meld the flavors.
5. Blend the soup with an immersion blender until smooth and creamy, or leave some texture if you prefer.
6. Taste and season with salt and black pepper to your liking. Serve hot.