This creamy Parsnip Soup is sweet and nutty, and totally comforting and ready in just 30 minutes. A great way to use up lots of parsnips and it has the most incredible flavour, this easy parsnip soup recipe will make you never want to open a can of soup again. This is one of our favourite parsnip recipes.
This soup was created after receiving an abundance of parsnips in our weekly vegetable box. We love roasted parsnips with our Sunday roast, but they also make an amazing soup.
Thick and creamy, parsnips give it a wonderful sweet and nutty flavour. A warming soup to keep you going through winter.
Looking for some other ways to use parsnips? Why not try our Baked Parsnip Fries or Mustard and Honey Roast Parsnips.
Why you will love it
- Quick and easy - This parsnip soup is ready in just 30 minutes and with minimal effort too.
- Vegan option - We added some cream for extra creaminess, but you could either leave it out or use a vegan alternative to make this a creamy soup.
- Warming and comforting - Anything with parsnips just feel super comforting and this soup is no exception.
- Freezes well - This parsnip soup freezes and reheats well, making it perfect for batch cooking.
- Shallots - You could use onions instead, but we love the sweetness that shallots give. Save time and use frozen onions.
- Parsnips - The star of the dish. They have quite a strong flavour, so you could use half parsnips and half carrots if you prefer. You could also add in some celeriac.
- Apple - This might seem a strange addition, but it goes so well with the parsnips and it adds a little sweetness too.
- Garlic - Freshly crushed is best, but you could use crushed garlic in a tube to save time.
- Stock - We used a really good quality vegetable stock, but you could use chicken stock to add a richer flavour. If you are making this for younger children then use a low salt stock.
- Single cream - This adds some extra creaminess, but it can be left out to make it vegan parsnip soup.
A full ingredients list with measurements is in the recipe card below.
How to make parsnip soup - Step by step
One: Put the oil in the pan and then add the shallots, parsnips, apple and garlic and gently cook on low for 5 minutes.
Two: Add the stock and salt and pepper. Stir and simmer for 25 minutes until the parsnips have softened.
Three: Add the cream.
Four: Blend the soup to your desired consistency.
Health benefits of parsnips
Parsnips are full of important nutrients. One cup (133 grams) contains 25% Recommended Daily Intake (RDI) of Vitamin C, Vitamin K and Foliate; 10% RDI of Vitamin E, Magnesium and Thiamine; and 7% RDI of Phosphorus, Zinc and Vitamin B6.
Parsnips are rich in antioxidants and they are high in soluble and insoluble fibre. They are also low calorie at just 75 calories per 100 grams.
One of our favourite ways to change up this recipe is by making it roast parsnip soup. If you want to give this soup and even more intense parsnip flavour, then you can roast the parsnips first.
Put on a baking tray with some olive oil and roast for 30 minutes and then follow the rest of the directions the same for roasted parsnip soup. We didn't roast them because we love that this soup is ready in just 30 minutes.
If you want to add a real kick of flavour, then make this a spicy parsnip soup with either some chopped red chilli, or curry powder. We love a curried parsnip soup for something really comforting.
What to serve with parsnip soup
Soup and bread is such a classic combination. But why not take the humble slice of bread and butter up a gear and make your own crunchy croutons. Not just any croutons, but cheesy herby croutons. They are so easy to make, and a great way to use up bread that is going a little stale.
Just take a couple of slices of bread and cut into 1 inch cubes and scatter on a baking tray. Drizzle with olive oil and sprinkle with parmesan (or grated cheddar) and sprinkle with dried oregano.
Put them in a preheated oven at 180°C/160°C(fan)/350°F/Gas 4 for around 8 minutes.
You could also serve this parsnip soup with our Garlic and Rosemary Focaccia or Easy White Bread.
Store: This soup will keep in the fridge (in an air tight container) for a couple of days.
Freeze: Make sure that it has cooled fully and then put in freezable bags and lay flat in the freezer. It will be good for a couple of months.
Defrost: Defrost in the fridge overnight.
Reheat: Once defrosted you can reheat it in a pan. You might want to add a little bit of water when reheating it to thin it out.
Parsnips really are the star of this soup, and I wouldn't recommend adding anything else because it would totally change the flavour. You could do a mix of carrots and parsnips though if you wanted something a little different.
We have used shallots, however you could swap those for onion or leek.
Most soups use potatoes to give it some thickness, but I don't find that this soup needs that, as the parsnips make it really thick anyway.
Yes, if you use a gluten free stock and make sure that there is no cross contamination, then this is a delicious gluten free soup.
If you have cooked it at a high heat, the water might have cooked off too quickly, which will leave you with a thick soup. Just add a little more water until it is your desired consistency.
You don't have to, but I would recommend it because the peel has a lot of dirt that is difficult to clean off.
• Instead of shallots, you could use onion or leek.
• Add some spice to this soup with a sprinkle of red chilli flakes before serving or blend in some curry powder.
• To give it a bit of a different flavour, you could use coconut milk instead of cream.
• Give this soup more of an intense parsnip flavour by roasting the parsnips first.
• Make sure to blend it until super smooth for the best texture.
• Some pumpkin seeds are nice sprinkled on top too.
More soup recipes
If you’ve tried this parsnip soup recipe, let us know how you got on in the comments below.
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- 1 tablespoon Olive oil
- 500 g (1.1 lb) Parsnips - peeled and diced
- 1 Apple - peeled and diced
- 3 Shallots - peeled and diced
- 2 Garlic clove - crushed
- 1 pinch Sea salt and black pepper
- 1 litre (4 cups) Vegetable stock
- 100 ml (0.5 cups) Cream
- Heat 1 tablespoon Olive oil in the pan and then add 3 Shallots, 500 g Parsnips, 1 Apple and 2 Garlic clove and gently cook on low for 5 minutes.
- Add 1 litre Vegetable stock and 1 pinch Sea salt and black pepper. Stir and simmer for 25 minutes until the parsnips have softened.
- Blend the soup until desired consistency and stir in 100 ml Cream.
- Instead of shallots, you could use onion or leek.
- Add some spice to this soup with a sprinkle of red chilli flakes before serving or blend in some curry powder.
- To give it a bit of a different flavour, you could use coconut milk instead of cream.
- Give this soup more of an intense parsnip flavour by roasting the parsnips first.
- Make sure to blend it until super smooth for the best texture.
- Some pumpkin seeds are nice sprinkled on top too.
Parsnips are my favourite vegetable so I can't wait to make this one. Love the addition of apple too.
omg the texture looks so silky! But none of those croutons would ever make it into the soup...I'd scarf them down as soon as they came out of the oven, yum!!