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Home » All Recipes » Soups, Salads & Light Meals » Easy Peasy Parsnip Soup

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Easy Peasy Parsnip Soup

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Easy Peasy Parsnip Soup Pin

A simple but delicious recipe, this quick and easy Parsnip Soup combines onions, garlic, parsnips, stock and cream for a veritable ‘hug in a bowl’ in just 30 minutes. Plus get lots of ideas for adapting this basic parsnip soup recipe to make it even more delicious!

Easy Peasy Parsnip Soup

 

A hug in a bowl!

To me, a bowlful of rich, earthy, creamy parsnip soup is pure comfort food. Ideal for chilly autumn and winter days when you need warming up from the inside.

Easy Peasy Parsnip Soup in two bowls, with sliced french bread

 

Souper simple to make

This easy creamy parsnip soup really is very simple to make. All you need to do is fry onions, parsnips and garlic. Then add vegetable stock, salt and pepper. Bring to the boil, then turn the heat right down and simmer for 15 minutes. Next, blitz in a blender until completely smooth. And finally, return the soup to the pan and add the cream. Stir to ensure the cream is well mixed in, then serve.

(The cream is optional… so if you prefer not to use it, just leave it out!)

Collage showing 6 process shots for Easy Peasy Parsnip Soup

 

Tips for making really good parsnip soup

I have 3 top tips for making really good parsnip soup:

  1. Make sure you turn up the heat when frying the parsnip pieces, and fry them until they are tinged with brown. By getting some colour on the parsnips, you can get a little of that roasted/caramelized parsnip flavour, without the faff of actually having to roast the parsnips in the oven.
  2. This is one of the few soups that I think works best when super smooth and velvety. To achieve this texture, I use a proper blender. If you prefer, you can use a hand blender, but you probably won’t be able to get the soup quite so smooth.
  3. Adding a touch of cream really does take this soup to the next level… but you really don’t need to add a lot – just 50ml will make all the difference.

Easy Peasy Parsnip Soup in a blender, blended super smooth

 

Make it your own…

I’ve kept this recipe very simple… and it is delicious just as it is. But if you want to jazz it up a bit, by all means! Here are some ideas…

  • Add in a couple of chopped carrots to make carrot and parsnip soup
  • Add in a teaspoon of curry powder at the same time as the garlic to make curried parsnip soup
  • Add in a teaspoon of grated ginger at the same time as the garlic to make parsnip and ginger soup
  • Add in a couple of sprigs of thyme and/or bay leaves with the stock (but fish them out before blending!)
  • Add in a stick or two of diced celery along with the onions
  • Add in half a Bramley apple to make parsnip and apple soup
  • Swap half the parsnip for celeriac to make parsnip and celeriac soup
  • Swap the cream for coconut milk to make parsnip and coconut soup

Easy Peasy Parsnip Soup in a bowl. A lady's hand is holding a spoon and taking a spoonful of the soup.

 

What to serve with parsnip soup

Personally, I think the best accompaniment to soup is crusty bread, especially soda bread, which can be made just before and popped in the oven while you make the soup. 

 

What to drink with parsnip soup

This soup works well with Viognier, Chardonnay or Chenin Blanc – especially new world versions from places like South Africa, Australia, Chile and the USA.

Easy Peasy Parsnip Soup in a bowl, being held up to the camera

 

What to do with leftover parsnip soup?

If you end up with leftovers, this soup keeps very well in the fridge and is very easy to reheat. Simply place the cooked and cooled soup in an airtight container in the fridge, where it will keep for up to 3 days.

To reheat, tip into a saucepan with a splash of cold water, bring to the boil and then simmer for 5 minutes or until the soup is piping hot all the way through.

You can also reheat this soup in the microwave, if you prefer.

 

Can you freeze parsnip?

The soup can absolutely be frozen! In fact, it’s a really great option for filling the freezer. (Top tip – make double and freeze half!)

Place the cooked and cooled soup in an airtight container in the freezer, where it will keep for up to 1 month. Defrost overnight in the fridge and reheat as above.

Easy Peasy Parsnip Soup in a bowl in front of a sliced french stick

 

If you like this recipe…

…you might also like:

  • Easy Carrot and Parsnip Soup
  • Easy Carrot and Coriander Soup
  • Sweet Potato and Red Lentil Soup
  • Easy Peasy Vegetable Soup
  • Easy Leek and Potato Soup
  • Butternut Squash, Chilli and Coconut Milk Soup
  • Easy Sweet Potato and Butternut Squash Soup

 

Easy Peasy Parsnip Soup
Print Pin
5 from 2 votes

Easy Parsnip Soup

A simple but delicious recipe, this quick and easy Parsnip Soup combines onions, garlic, parsnips, stock and cream for a veritable ‘hug in a bowl’ in just 30 minutes. Plus get lots of ideas for adapting this basic parsnip soup recipe to make it even more delicious!
Prevent your screen from going dark
Course Main Course, Soup, Starter
Cuisine British
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Calories 298kcal
Author Eb Gargano

Ingredients

Metric - US Customary
  • 1 tablespoon olive oil
  • 2 large onions finely diced
  • 1 kg parsnips peeled and cut into small chunks (roughly 1cm cubes)
  • 2 cloves garlic grated or crushed
  • 1 litre vegetable stock (from a cube is fine, I used 1 Kallo Organic Vegetable Stock Cube)
  • Salt and pepper to taste
  • 50 ml double cream (or to taste – see Note 1)

Instructions

  • Place the olive oil and diced onions in a fairly large saucepan and gently fry the onions for 5 minutes, with the lid on, until softened but not brown. Stir occasionally.
  • Turn up the heat to medium-high and add the parsnips. Fry the parsnips for 3 minutes, stirring regularly, until the onions and parsnips are tinged with brown. (See Note 2.)
  • Turn the heat right down and add the garlic. Fry for 1 more minute, stirring occasionally.
  • Add the vegetable stock, salt and pepper and turn up the heat. Bring to the boil, then turn the heat right down and simmer for 15 minutes with the lid on, or until the parsnip pieces are tender.
  • Tip the soup into a blender and blitz until completely smooth. PLEASE TAKE CARE AS THE SOUP WILL BE VERY HOT! (See Note 3.)
  • Return the soup to the pan and add the cream. Stir to ensure the cream is well mixed in, then serve.

Notes

  1. I find that adding just 50ml of double cream is enough to give this soup a luxurious creamy taste, without adding too many extra calories. You can of course omit the cream altogether, if you prefer, or add more to taste!
  2. By turning up the heat and frying the parsnip pieces until they are tinged with brown, you can get a little of that roasted/caramelized parsnip flavour, without the faff of actually having to roast the parsnips in the oven.
  3. If you prefer, you can use a hand blender, however I think this soup works best when blended super smooth, which is harder to achieve with a hand blender.
  4. Suitable for freezing.
  5. Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Easy Parsnip Soup
Amount Per Serving
Calories 298 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 14mg5%
Sodium 1024mg45%
Potassium 1036mg30%
Carbohydrates 54g18%
Fiber 13g54%
Sugar 17g19%
Protein 4g8%
Vitamin A 715IU14%
Vitamin C 47mg57%
Calcium 114mg11%
Iron 2mg11%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

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4 Comments

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Comments

  1. Cecilia Gardner says

    9th February 2023 at 11:07 am

    Excellent parsnip soup recipe.
    Very tasty

    Reply
    • Eb Gargano says

      9th February 2023 at 11:16 am

      Aw, thank you so much for this lovely review! I am so happy you and your family enjoyed this recipe so much. Eb 🙂

      Reply
  2. Barry Mundy says

    18th February 2023 at 1:55 pm

    We had some parsnips languishing in the garden so we used them to make this soup and it was wonderful !

    Reply
    • Eb Gargano says

      20th February 2023 at 9:08 am

      That’s so great to hear! Thank you for this lovely review 😀

      Reply

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Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

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