• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hungry Healthy Happy
  • Slow Cooker
  • About
  • Recipe Index
  • FREE eBook
  • Contact
  • Subscribe
menu icon
go to homepage
  • Slow Cooker
  • About
  • Recipe Index
  • FREE eBook
  • Contact
  • Subscribe
  • Let's get social!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Slow Cooker
    • About
    • Recipe Index
    • FREE eBook
    • Contact
    • Subscribe
  • Let's get social!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×
    Hungry Healthy Happy » Recipes » Soup

    Parsnip Soup

    Published: Oct 21, 2020 · Modified: Jun 14, 2023 · Written by Dannii Martin · This post may contain affiliate links · 22 Comments

    69 shares
    • 2
    Diet: Gluten Free / Vegetarian
    Jump to Recipe
    Parsnip soup with a text title overlay.
    Parsnip soup with a text title overlay.

    This creamy Parsnip Soup is sweet and nutty, 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 soup recipe will make you never want to open a can of soup again. This is one of our favourite parsnip recipes.

    A bowl of soup next to some slices of buttered bread and some salt and pepper.

    This recipe for parsnip 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.

    Jump to:
    • Why you will love it
    • Ingredients needed
    • How to make parsnip soup - Step by step
    • Health benefits of parsnips
    • Variations
    • Serving Suggestions
    • Storage
    • FAQs
    • Extra tips
    • More soup recipes
    • Recipe
    • Feedback

    Why you will love it

    • Quick and easy - This 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 soup freezes and reheats well, making it perfect for batch cooking.

    Ingredients needed

    All the ingredients needed for this recipe with text overlay labels.
    • 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.
    • Seasoning
    • Single cream - This adds some extra creaminess, but it can be left out to make it vegan.

    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.

    Chopped parsnip, shallots and apple in a large pan.

    Two: Add the stock and salt and pepper. Stir and simmer for 25 minutes until the parsnips have softened.

    Stock added to the pan.

    Three: Add the cream.

    Creme fraiche added to the pan.

    Four: Blend the soup to your desired consistency.

    Blended soup in a pan with a stick blender.

    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.

    Eight parsnips on a wooden surface.

    Variations

    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. 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.

    Cream drizzles over a bowl of parsnip soup.

    Serving Suggestions

    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.

    A baking tin full of croutons and grated Parmesan

    You could also serve this soup with our Garlic and Rosemary Focaccia, Homemade Bagels or Easy White Bread.

    Storage

    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.

    FAQs

    What other vegetables can I add?

    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.

    Is it gluten free?

    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.

    Why is my soup too thick?

    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. How thick or thin you like your soup comes down to a personal preference too.

    Do I need to peel the parsnips first?

    You don't have to, but I would recommend it because the peel has a lot of dirt that is difficult to clean off.

    A bowl of soup with a spoon in front of a checked towel.
    heart icon

    Extra tips

    • 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.
    • Adding a little grated ginger adds an incredible flavour.
    • 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

    • Slow Cooker Vegetable Soup in a bowl with a spoon.
      Slow Cooker Vegetable Soup
    • A bowl of creamy courgette soup next to two slices of bread.
      Creamy Courgette Soup
    • Tomato and Basil Soup topped with grated cheese and two basil leaves.
      Tomato Basil Soup
    • A bowl of creamy broccoli soup topped with grated cheese and a drizzle of oil.
      Creamy Broccoli Soup

    If you’ve tried this parsnip soup recipe, let us know how you got on in the comments below.
    Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

    Recipe

    A bowl of parsnip soup with cream drizzled over it.

    Parsnip Soup

    By: Dannii Martin
    This creamy Parsnip Soup is sweet and nutty, and totally comforting. Topped with our easy homemade cheesy croutons to give it some crunch.
    A circular logo saying GF.
    Gluten Free
    An illustration of a v-shaped plant.
    Vegetarian
    4.94 from 30 votes
    Pin Print Save recipe Recipe saved!
    Course: Appetizer, Main Course, Soup
    Cuisine: British
    Prep: 5 minutes mins
    Cook: 30 minutes mins
    Total: 35 minutes mins
    Servings: 4 servings
    Calories: 262kcal
    Allergens:
    An illustration of a carton of milk.
    Dairy
    Prevent your screen from going dark

    Ingredients

    • 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

    Instructions

    • 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.

    Recipe tips

    • 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.
    • Adding a little grated ginger adds an incredible flavour.

    Nutritional Information

    Serving: 1portion | Calories: 262kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 1016mg | Potassium: 610mg | Fiber: 8g | Sugar: 15g | Vitamin A: 924IU | Vitamin C: 25mg | Calcium: 74mg | Iron: 1mg

    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

    You'll love these too...

    • Watercress soup in a large round bowl.
      Watercress Soup
    • A bowl of butter bean soup topped with bacon and chives.
      Butter Bean Soup
    • A bowl of broccoli and stilton soup.
      Broccoli and Stilton Soup
    • A bowl of easy tomato soup with two small basil leaves on top.
      Easy Tomato Soup

    Reader Interactions

    Comments

    1. kylie

      October 25, 2020 at 9:48 am

      5 stars
      Parsnips are my favourite veggies! Love this soup!

      Reply
    2. Kate

      October 25, 2020 at 9:38 am

      5 stars
      The perfect time of year for this totally delicious soup, another delicious recipe - thank you!

      Reply
    3. Alison

      October 24, 2020 at 11:42 pm

      5 stars
      I can't believe how easy and creamy this soup is! It's going to become a fall favorite!

      Reply
    4. Tara

      October 24, 2020 at 11:07 pm

      5 stars
      Such a comforting soup for autumn! I love the garnish of the homemade croutons on top. Yum!

      Reply
    5. Wanda

      October 24, 2020 at 10:46 pm

      5 stars
      I've been looking for a good parsnip soup recipe and I'm so glad I found this one! Plus I have never used creme fraiche in a soup before. Definitely making this!

      Reply
    6. Cindy A Gordon

      October 24, 2020 at 10:07 pm

      5 stars
      We had a stay at home, cooking day with my family. We each picked out a recipe and we made several together as a family! Fun way to food prep!

      We made your parsnip soup and it was delish!

      Reply
    7. Anjali

      October 24, 2020 at 9:05 pm

      5 stars
      What a simple and easy fall soup!! It looks super comforting and warming - can't wait to make it this weekend!

      Reply
    8. Jen

      October 22, 2020 at 2:10 pm

      5 stars
      I love that getting a vegetable box allows you to try new things and create new dishes. The weather just turned cooler here so it's definitely soup season now. Adding this one to our list to make this weekend.

      Reply
    9. Julia

      October 22, 2020 at 2:10 pm

      5 stars
      I love that I can make a large batch and freeze this for later. Great recipe!

      Reply
    10. Jess

      October 22, 2020 at 1:56 pm

      5 stars
      I love how healthy this soup is! The cheesy croutons with it put it over the top!

      Reply
    11. Taylor Kiser

      October 22, 2020 at 1:28 pm

      5 stars
      Super easy and delicious! This is definitely a keeper!

      Reply
    12. Tania | Fit Foodie Nutter

      October 22, 2020 at 1:02 pm

      5 stars
      Love this soup! And those cheesy croutons is a great addition of texture too!

      Reply
    13. Aimee Mars

      October 22, 2020 at 12:37 pm

      5 stars
      Okay, I admit, though I love all vegetables I've always struggled with parsnips. This soup looks so delicious though and I love how you mixed in creme fraiche. I think I would definitely love it!!

      Reply
    14. Shelley

      October 22, 2020 at 12:06 pm

      5 stars
      At least here in America, I feel like parsnips are such an underrated vegetable, which is a shame because they're delicious - as this simple but wonderful soup perfectly showcases! The croutons are a lovely crispy-crunchy counterpoint to the silky soup, and I love that you suggest reduced-fat creme fraiche to keep it lighter!

      Reply
    15. Dolly

      October 22, 2020 at 11:53 am

      5 stars
      I have to admit: I normally don't like parsnips, but they are totally sweet when roasted. I LOVE how you roasted these before "souping" them up. I bet this soup is so delicious.

      Reply
    16. Shashi at savory spin

      October 22, 2020 at 10:11 am

      5 stars
      This looks like comfort in a bowl - so creamy and delish!

      Reply
    17. Mahy

      October 21, 2020 at 11:30 am

      5 stars
      The more great soup recipes I find now, the better. I usually save some for later and then experiment with them on a cold day when the weather goes nuts. :-)

      Reply
    18. Danielle Wolter

      October 21, 2020 at 11:25 am

      5 stars
      I know parsnips are great roasted, so I'm sure they are just incredible in this soup. I can't wait to make this!

      Reply
    19. Beth Sachs

      October 21, 2020 at 11:18 am

      5 stars
      The soup looks so silky and smooth. Love the cheesy croutons on top!

      Reply
    20. Bintu | Recipes From A Pantry

      October 21, 2020 at 10:24 am

      5 stars
      Soup is total comfort food when the sky is grey and the weather is dismal like today - this soup sounds delicious! So warming and so comforting.

      Reply
    Newer Comments »

    Made this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Parsnip soup with a text title overlay.
    Parsnip soup with a text title overlay.
    Dannii in hat and glasses stood on a beach.

    Welcome!
    My name is Dannii. Here you will find easy family recipes with a healthy twist.
    Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

    About HHH»

    Salad Recipes

    • A red bowl full of green bean salad.
      Green Bean Salad
    • A large bowl of aubergine salad next to a yellow towel.
      Aubergine Salad
    • A bowl of watercress salad with a wooden fork and spoon in it.
      Watercress Salad
    • Asparagus salad on a large round plate.
      Asparagus Salad
    • Halloumi salad on a round blue plate.
      Halloumi Salad
    • Rocket salad in a large serving bowl.
      Rocket Salad

    Featured in

    Collage of media outlet logos.

    Popular Recipes

    • A pile of air fryer chips.
      The Best Air Fryer Chips
    • 10 Minute Chickpea and Spinach Curry on a blue and white plate.
      10 Minute Chickpea and Spinach Curry
    • Easy tomato pasta sauce coating tagliatelle on a white plate.
      Easy Tomato Pasta Sauce
    • Slow cooker beef brisket sliced up on a serving board.
      Slow Cooker Beef Brisket

    Footer

    Parsnip soup with a text title overlay.
    Parsnip soup with a text title overlay.

    Help & Information

    • Contact
    • Privacy Policy
    • Accessibility Policy
    • Advertising
    • Blog

    About us

    • About us
    • Newsletter Sign Up!
    • Press enquiries
    • Web Stories
    • FAQ

    Follow us

    • Twitter
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube

    ^ back to top

    Featured in

    A selection of publications that Hungry Healthy Happy has been featured in

    As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2011-2023 Hungry Healthy Happy • All Rights Reserved • Site Design by D Martin

    • 2
    69 shares