Sous Vide Parsnip Soup

Cook time: 1 hour

Yields: 4 servings 


  • 3 large carrots – peeled, cubed
  • ½ lb parsnip – peeled, cubed
  • 1 medium red potato – peeled, cubed
  • 1 red onion – quartered
  • 3 garlic cloves – smashed
  • 2 TBSP unsalted butter
  • 3 cups whole milk
  • 1TBSP Salt (we used Omnivore Salt)
  • Cracked pepper
  • Extra virgin olive oil


  1. Set Nomiku water bath to 85C. In a gallon sized zip bag, add carrots, parsnips, potato, garlic, butter, milk, salt and pepper. Seal using the water displacement method. Sous vide for 1 hour. 
  2. In a skillet on medium-high, heat up some oil or butter and caramelize onions. Set aside for use after everything else has been sous vide.
  3. Remove vegetables from water bath after an hour and transfer to blender. Add caramelized onions. Blend until smooth. Serve immediately with a nice drizzle of olive oil. 

Sous Vide Parsnip Soup2015-01-05 02:39:48 GMTfoodie,food,carbs,potatoes,carrots,chef,cooking,how to,foodporn,recipe,warming,parsnip,root,veggies,root vegetables,winter,soup,sous vide,sousvide,nomiku

Tags: carbs, carrots, chef, cooking, food, foodie, foodporn, how to, nomiku, parsnip, potatoes, recipe, root, root vegetables, soup, sous vide, sousvide, veggies, warming, winter.