This creamy Parsnip Soup is sweet and nutty, and totally comforting. Topped with our easy homemade cheesy croutons to give it some crunch, this easy soup 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.
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 creme friache for extra creaminess, but you could either leave it out or use a vegan alternative to make this a creamy vegetable 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.
- 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.
- Creme friache - 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.
Two: Add the stock and salt and pepper. Stir and simmer for 25 minutes until the parsnips have softened.
Three: Blend the soup until desired consistency and stir in the creme fraiche.
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.
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.
We didn't roast them because we love that this soup is ready in just 30 minutes.
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 in to 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/350°F/Gas 4 for around 8 minutes.
You could also serve this parsnip soup with our Garlic and Rosemary Focaccia.
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.
• Instead of shallots, you could use onion or leek.
• Add some spice to this soup with a sprinkle of red chilli flakes before serving.
• To give it a bit of a different flavour, you could use coconut milk instead of creme fraiche.
• Give this soup more of an intense parsnip flavour by roasting the parsnips first.
• Some pumpkin seeds are nice sprinkled on top too.
More soup recipes
- 1 tablespoon Olive oil
- 500 g 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 Vegetable stock
- 150 ml Reduced fat creme fraiche
- Put the oil in the pan and then add the shallots, parsnips, apple and garlic and gently cook on low for 5 minutes.1 tablespoon Olive oil, 500 g parsnips, 1 Apple, 3 Shallots, 2 Garlic clove
- Add the stock and salt and pepper. Stir and simmer for 25 minutes until the parsnips have softened.1 litre Vegetable stock, 1 pinch Sea salt and black pepper
- Blend the soup until desired consistency and stir in the creme fraiche.150 ml Reduced fat creme fraiche
- Instead of shallots, you could use onion or leek.
- Add some spice to this soup with a sprinkle of red chilli flakes before serving.
- To give it a bit of a different flavour, you could use coconut milk instead of creme fraiche.
- Give this soup more of an intense parsnip flavour by roasting the parsnips first.
- Some pumpkin seeds are nice sprinkled on top too.