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.
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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.
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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 and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- 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.
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.
How to Make Parsnip Soup - Step by Step
- Step 1: Put the oil in the pan and then add the shallots, parsnips, apple and garlic and gently cook on low for 5 minutes.
- Step 2: Add the stock and salt and pepper. Stir and bring to the boil. Reduce to a simmer for 25 minutes until the parsnips have softened.
- Step 3: Add the cream.
- Step 4: Use an immersion blender to blend the soup to your desired consistency.
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 pieces 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 make our 6 minute Air Fryer Croutons.
You could also serve this soup with our Garlic and Rosemary Focaccia, Homemade Bagels or Easy White Bread.
Storage
Store: Leftovers of this soup will keep in the refrigerator (in an airtight 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.
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.
Frequently Asked Questions
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. How thick or thin you like your soup comes down to a personal preference too.
You don't have to, but I would recommend it because the peel has a lot of dirt that is difficult to clean off.
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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Recipe
Parsnip Soup
Ingredients
- 1 tablespoon of Olive oil
- 500 g (1.1 lb) of Parsnips - peeled and diced
- 1 Apple - peeled and diced
- 3 Shallots - peeled and diced
- 2 Garlic clove - crushed
- 1 pinch of Sea salt and ground black pepper
- 1 litre (4 cups) of Vegetable stock
- 100 ml (0.5 cups) of Cream
Instructions
- Heat 1 tbsp of Olive oil in the pan and then add 3 Shallots, 500 g of Parsnips, 1 Apple and 2 Garlic clove and gently cook on low for 5 minutes.
- Add 1 litre of Vegetable stock and 1 pinch of Sea salt and ground black pepper. Stir and simmer for 25 minutes until the parsnips have softened.
- Blend the soup until desired consistency and stir in 100 ml of 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
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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.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Tara says
Such a comforting soup for autumn! I love the garnish of the homemade croutons on top. Yum!
Wanda says
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!
Cindy A Gordon says
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!
Anjali says
What a simple and easy fall soup!! It looks super comforting and warming - can't wait to make it this weekend!
Julia says
I love that I can make a large batch and freeze this for later. Great recipe!
Jess says
I love how healthy this soup is! The cheesy croutons with it put it over the top!
Taylor Kiser says
Super easy and delicious! This is definitely a keeper!
Tania | Fit Foodie Nutter says
Love this soup! And those cheesy croutons is a great addition of texture too!
Aimee Mars says
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!!
Shelley says
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!
Dolly says
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.
Shashi at savory spin says
This was like comfort in a bowl - so creamy and delish!
Mahy says
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. :-)
Danielle Wolter says
I know parsnips are great roasted, so I'm sure they are just incredible in this soup. I can't wait to make this!
Beth Sachs says
The soup looks so silky and smooth. Love the cheesy croutons on top!