Get ready to whip up this incredibly creamy and flavorful Peruvian Parsnip soup (also known as mandioquinha). It’s the perfect choice for a light, healthy, and easy dinner. Let’s get cooking!
Ingredients for the Peruvian Parsnip Soup:
- 1.1 lbs (500g) Peruvian parsnips (arracacha), peeled and chopped;
- 1/2 onion, finely diced;
- 2 cloves garlic, minced;
- Fresh parsley and scallions, to taste;
- Water, as needed;
- Salt, to taste;
- Black pepper, to taste;
- Extra-virgin olive oil;
- 1 tbsp butter;
- 1/2 cup cream cheese (or light cream cheese).
How to make the Peruvian Parsnip Soup:
- Peel the parsnips and cut them into small pieces;
- Boil them in water with a pinch of salt and a drizzle of olive oil until they are very tender;
- Once cooked, let them cool slightly;
- Place the parsnips in a blender. Add some of the cooking water—start with a little, adding more only if needed to achieve your desired consistency;
- Add the cream cheese and blend until smooth;
- Set aside;
- In a pot, melt the butter over medium heat;
- Sauté the onion and garlic until fragrant;
- Pour the blended soup mixture into the pot;
- Season with black pepper and adjust salt to taste;
- Bring to a gentle simmer;
- Once simmering, stir in the fresh parsley and scallions, remove from heat, and serve immediately.
Enjoy!
Pro Tips:
Make sure to cook the parsnips until they are falling-apart tender, which makes blending them much easier. You can also swap the cream cheese for coconut milk for a delicious, dairy-free twist.
Did you know?
The Peruvian parsnip (or arracacha) is a root vegetable widely used in Brazilian cuisine. It is nutrient-dense, packed with carbohydrates, fiber, vitamins, and minerals. It has a uniquely mild, sweet flavor that works beautifully in both savory dishes and soups.
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