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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.
Recipe Difficulty – Easy
Table of Contents
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
- Extra-Virgin Olive Oil – is used to flavour and roast up the parsnips and leek.
- 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.
- Leek – chopped leeks add a nice onion flavour to this simple parsnip soup.
- Garlic Cloves – from a head of garlic get roasted as well, making an even better flavour than your typical garlic.
- Fresh Thyme – is used both inside the soup and as a topping.
- Salt – accentuates all of the other flavours.
- Black Pepper – adds a nice bit of spice.
- Vegetable Stock – brings the soupy consistency and a boost of parsnip flavors.
- Heavy Cream – helps to finish off this soup perfectly. Make sure to have extra for serving. I opted for a dairy-free cream.
- 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. Or check out my Curried Parsnip Soup.
- 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
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.
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.
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
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.
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.
Parsnips are in season from fall to spring.
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Parsnip Soup
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.
Video
Notes
Nutrition
Another great soup, parsnip & leek my husband said he is getting spoiled for choice now with all your lovely soups, I’m delighted as they are so easy to make & I can freeze them for the winter months, thank you.
Yay 🙂
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
Thank you 🙂 hope you feel better soon!
Really enjoyed this soup, comforting and easy to make!
Thank you Georgie 🙂
Hi James can l roast off the parsnips & leek + garlic in a dual airfryer?
Hey Stella, yeah that should be fine 🙂 I would say halve the time though. Enjoy and let me know how you get on!