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Introducing this amazing Parsnip Soup which is made with simple grocery store ingredients and only 5 minutes of prep is required! A deliciously creamy soup that’s comforting, delicious and one of those healthy recipes you’ll make again and again.

Parsnip soup with sunflower seeds served in bowls.

Recipe Difficulty – Easy

Why this recipe works

Parsnips are in season from fall to spring and this is the perfect delicious soup for soup season that will taste amazing first time.

This roasted parsnip soup calls for roasted vegetables before pureeing them into a soup, bringing a fantastic earthy flavor.

This creamy parsnip soup recipe is perfect in the colder months when you don’t have lots of time to spend in the kitchen and just crave an easy soup recipe.

If you’re looking for more healthy homemade soup recipes do check out my soup section!

Ingredients to make Parsnip Soup

Ingredients to make Parsnip Soup.
  1. Extra-Virgin Olive Oil – is used to flavour and roast up the parsnips and leek.
  2. Fresh Parsnips – are a delicious root vegetable that make for a great soup base. If you have some spare do try my Roast Parsnips recipe.
  3. Leek – chopped leeks add a nice onion flavour to this simple parsnip soup.
  4. Garlic Cloves – from a head of garlic get roasted as well, making an even better flavour than your typical garlic.
  5. Fresh Thyme – is used both inside the soup and as a topping.
  6. Salt – accentuates all of the other flavours.
  7. Black Pepper – adds a nice bit of spice.
  8. Vegetable Stock – brings the soupy consistency and a boost of parsnip flavors.
  9. Heavy Cream – helps to finish off this soup perfectly. Make sure to have extra for serving. I opted for a dairy-free cream.
  10. Sunflower Seeds – are such a delicious topping for this roast parsnip soup.

See recipe card for full information on ingredients and quantities.

Substitutions

  • Parsnips – You could replace parsnips with potatoes or sweet potato or even just use a mix of potato and parsnip.
  • Vegetables – Celery, carrot, fennel, celeriac, swiss chard, cauliflower, broccoli, beetroot, kohlrabi, yellow onion, etc are all great replacements or additions to this parsnip and leek soup.
  • Seasonings – I like to keep the seasonings pretty simple, but you could use your favorite spice blend or other spices that would be great in this soup! Some to try are nutmeg, bay leaf, ginger, brown sugar, cinnamon, or cardamom. If you want more of a curried taste, curry powder would be a great addition as well!
  • Fresh Herbs – You could substitute the fresh thyme for dried thyme if you have that to hand.

Variations

  • Spicy – For a spicier soup, add cayenne along with the other spices.
  • Deluxe – You can level this soup up with the toppings! Extra cream drizzled on top, thyme leaves, sunflower seeds, and a pinch of pepper sided with crusty bread is my favourite way to serve.
  • Kid friendly – This soup is already so yummy and a great way to sneak some veg into their diet! Have them top with something they love – cheese, croutons, or even goldfish! If they prefer a sweeter soup, try adding a bit of maple syrup to it.
  • Spicy – For a spicier soup, add cayenne along with the other spices.
  • Deluxe – You can level this soup up with the toppings! Try bacon (or my Rice Paper Bacon if you’re a vegetarian), sour cream, croutons, balsamic vinegar, cheese, hazelnut, etc. If you aren’t a vegetarian, chicken would be another great addition to this soup. A parsnip lentil soup would be a good hearty option for vegans. Chestnut, walnut, or hazelnut would also be great flavours in this soup.
  • Kid friendly – This soup is already so yummy and a great way to sneak some veg into their diet! Have them top with something they love – cheese, croutons, or even goldfish! If they prefer a sweeter soup, try adding a bit of maple syrup to it.

How to make Parsnip Soup

chopped leek and parsnips on a lined baking tray with garlic cloves in a tin foil.

Step 1: Chop the leeks and parsnips into chunks and place onto a lined baking sheet. Drizzle them with olive oil. Wrap the garlic cloves in tin foil. Roast altogether in the oven for 25 minutes.

blended vegetables and vegetable stock in a blender.

Step 2: After removing from the oven, add to a food processor along with the thyme leaves from 4 of the sprigs, pinch of salt, pepper, vegetable broth, and cream. Blend until a smooth creamy texture forms. You can also use a immersion blender or stick blender.

parsnip soup in a pot.

Optional: Transfer to a large saucepan over a medium heat on the hob until warm.

Step 3: Serve with some extra cream drizzled on top. Garnish with the remaining thyme leaves, sunflower seeds, and a pinch of pepper.

Hint: Blend the soup until it reaches your preferred consistency. Some people like a little chunkiness to their soup while others want it to be totally smooth.

Leftovers

If you have extra parsnip soup, have no fear! It keeps really well. Once it cools, store in an airtight container for 4-5 days in the fridge or 2-3 months in the freezer. Consider storing in individualised containers for easy access next time.

Recipe FAQs

Is parsnip soup good?

Parsnip soup is one of my favourite fall and winter soups! It has many health benefits and is creamy and delicious. One of the great things about it is how easily it can be tweaked to your taste preferences! Lots of vegetables and spices blend perfectly with parsnips.

Should parsnips be peeled for soup?

Younger parsnips can just be scrubbed before using. Older parsnips may need to be peeled, but don’t go too deep as the best flavour is near the edges! Do cut away the core if it is very fibrous.

When are parsnips in season?

Parsnips are in season from fall to spring. 

Parsnip soup garnished with sunflower seeds and black pepper.

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5 from 3 votes

Parsnip Soup

Creamy and delicious Parsnip Soup – a comforting bowl perfect for chilly evenings, with just 5 minutes of prep!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
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Ingredients 

  • 1 tbsp extra-virgin olive oil
  • 5 parsnips
  • 1 leek
  • 4 garlic cloves
  • 5 sprigs fresh thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 680 ml vegetable stock
  • 140 ml heavy cream, (see ingredients notes)
  • 1 tbsp sunflower seeds, (optional for topping)

Instructions 

  • Begin by preheating the oven to 180C (356F) . Chop the leeks and parsnips into chunks and place onto a lined baking tray. Drizzle over the olive oil, wrap the garlic cloves in tin foil, and roast in the oven for 25 minutes.
  • Once roasted add to a blender along with the thyme leaves from 4 of the sprigs, salt, pepper, vegetable stock and cream. Blend until smooth.
  • Option here to transfer to large pan and heat up on the hob to desired temperature.
  • Serve with some extra cream drizzled over and garnish with the remaining thyme leaves, sunflower seeds and a pinch of pepper.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 4-5 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave. You may need some stock or milk if it thickens up too much in the fridge.
To Freeze: Freeze for 2-3 months in airtight containers in the freezer. Thaw in the refrigerator and then heat in the microwave or on the stove.
Tip 1: This soup is a great one to have some variety with! Try adding extra veggies like carrots or celery or fruits like apples or pears!
Tip 2: It helps to pulse the blender to get the vegetables going and then move to puree mode to finish.
Tip 3: Make sure not to fill the blender too high. Blend in batches if necessary. If you have an immersion blender, that will work as well!

Nutrition

Calories: 242kcal | Carbohydrates: 46g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Fiber: 10g | Sugar: 14g
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
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About James Wythe

Hey, I'm James! A fully qualified health coach, cookbook author, full time food blogger and new dad with over 1 million followers. I started this journey after a sudden illness left me bed bound for 2 years and housebound for 4 years! I’m here to help you make healthy and delicious food for you and your family in less time!

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Recipe Rating




6 Comments

  1. 5 stars
    Definitely 5* I’ve been feeling low energy as had pneumonia 4 weeks. This soup was so warm, tasty and comforting in many ways. It’d aksp delicious with warm herbs and a spot of cayenne

    1. Hey Stella, yeah that should be fine 🙂 I would say halve the time though. Enjoy and let me know how you get on!