Parsnip, Carrot and Potato Soup

by Editorial Staff

Summary

Prep Time	1 hr
Total Time	1 hr
Course	Soup
Cuisine	European
Servings (Default: 6)

Ingredients

Instructions

Cook the carrots, potatoes, and parsnips until tender (I steamed them). Then puree with a little cooking water, depending on your taste. Stir in the beaker of sour cream and coconut milk, season, bring to the boil and serve.
As a toddler porridge for children from 7 months, cook and puree the vegetables as above. Just don`t season and leave out sour cream and coconut milk. Then puree the desired amount with 500 g cooked organic beef.
The rest can then be served as a cream soup for the rest of the family. For me, the amount of frozen portions was enough for 2 weeks.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.