To begin, melt your ghee or butter in a heavy Dutch oven.
Add in the onion and sauté over low heat until the onions just begin to soften.
Add in the diced parsnips and give it a stir. Let it sit on medium low heat for 5-10 minutes, or until the parsnips get brown in spots.
Stir in the garlic and turmeric and let it cook for just a minute.
Add in the red pepper flakes and broth of choice. When I make this, I just look to see which broth I have the most of on hand and that is what I use.
Bring the soup to a gentle boil, reduce the heat, and let it simmer until the parsnips are tender, about 20 minutes or so.
Stir in the mustard.
Remove the pot from the heat source for a moment.
Use an immersion blender and blend the soup until it is smooth. Alternatively, you can also blend it in batches in a traditional blender if you do not have an immersion blender.
Return the soup to low heat and stir in the cream.
Serve garnished with some minced parsley.
Enjoy!
Video
Notes
This recipe does not make a large amount of soup. I would serve this soup as a side dish – a cup of soup to go along with the entrée. In that case, I would say this makes about 4 servings.If you are serving it as the main dish, I would double the recipe, as I would only call this a 2 or 3 serving recipe as it is.