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–+ servings
Parsnip soup with sunflower seeds served in bowls.
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5 from 4 votes

Parsnip Soup

Creamy and delicious Parsnip Soup - a comforting bowl perfect for chilly evenings, with just 5 minutes of prep!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Soup
Cuisine: American, British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Author: James Wythe

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)
Metric - US Customary

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

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