Parsnip Soup
Parsnip soup is another delicious way to incorporate this root vegetable into your diet! Serve with savory parsnip scones for a delectably light lunch.
Parsnip soup is a brilliant addition to your parsnip recipe creations because who doesn’t love a nutritious soup with superb flavor?
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Not only is this soup delicious, but it’s so easy to make and you can make a double batch and freeze half for another meal.
Parsnips are full of nutrients and health benefits with the added bonus of being so tasty.
Why This Parsnip Soup Recipe Works
This recipe is a classic and basic soup recipe that can be used with a plethora of vegetables. Once you know the blueprint to this soup recipe, you can make almost any flavor you like.
It’s the base I use for my pumpkin soup, celery soup and quick tomato and tumeric soup.
Have you tried my incredible, savory parsnip scone recipe, yet?
The savory scones pair beautifully with parsnip soup, or any similar soup like leek and potato soup, pea soup, sunchoke soup and even corn chowder.
Can I Freeze Parsnip Soup?
Yes! Parsnip soup freezes perfectly, and keeps frozen for up to two months. Defrost in the fridge, then reheat to boiling, and add milk or cream if desired.
If you can’t find parsnips where you live, ask your grocer to carry them. Alternatively, you can order parsnips directly from Melissa’s Produce. Whether you make the scones or not, I hope you’ll love the flavor and texture of this creamy parsnip soup!
Parsnip Soup
Recipe by Christina Conte Serves 5
FULL PRINTABLE RECIPE BELOW
Ingredients
- parsnips
- onion
- extra virgin olive oil (sorry, forgot the oil in the image above!)
- salt
- potato
- stock or Better Than Bouillon
- white pepper
- (optional: half and half)
Special equipment: vegetable peeler, immersion blender
Directions
Peel the parsnips and trim both ends.
Chop the parsnips and set aside.
Chop the onion and sautè for about 3 minutes in the extra virgin olive oil, sprinkling with a little salt. Then add the parsnips. Continue to cook and stir for about 5 minutes.
Add the stock (or water with bouillon.) Bring to a boil, then reduce the heat and simmer, stirring occasionally.
Add the chopped potato, and cook for about 15-20 minutes or until the parsnips and potatoes are cooked through.
Remove from heat and use an immersion blender to purèe the soup. Taste for salt, adjust, and add freshly ground white pepper, if desired.
Add half and half, if desired. Mix well.
Serve immediately with parsnip chips (recipe coming soon.)
Or add some croutons, but preferably with parsnip scones!
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Parsnip Soup
Special Equipment
Ingredients
- 3 Tbsp extra virgin olive oil
- 1 large onion, chopped
- 12 oz parsnips about 2 medium sized (use a scale for best results)
- 24 oz vegetable stock or chicken stock
- 1 potato small to medium, peeled, and diced
- ¾ tsp Kosher or sea salt Diamond Crystal Kosher salt
- ¼ tsp white pepper freshly ground
- 4 oz half and half (optional – milk, half and half, or 2 oz heavy cream)
Instructions
- Peel the parsnips and trim both ends.
- Chop the parsnips and set aside, then chop the onion into medium sized pieces.
- Pour the oil into a Dutch oven or large pot over medium heat; add the chopped onion and sauté for 2 or 3 minutes with a sprinkling of salt.
- Next, add the parsnips. Continue to cook and stir for about 5 minutes.
- Add the stock (or water with bouillon.) Bring to a boil, then reduce the heat and simmer, stirring occasionally.
- Add the chopped potato, and cook for about 15-20 minutes or until the parsnips and potato are cooked through.
- Remove from the heat and purée with an immersion blender until smooth (if using a blender, allow the soup to cool before blending, for safety reasons.) Put the pot back onto the heat if serving immediately.
- Add the half and half (if using) and stir in well. Taste for seasoning and add salt and pepper to taste.
- Serve hot. I suggest serving this soup with parsnip chips (recipe coming soon), savory parsnip scones or croutons.
Notes
- Chicken stock may be used instead of vegetable stock.
- Better than Bouillon mixed with water is also an option.
- Measurements for the onion, parsnips and potato are not critical.
- Nutrition values are without half and half (dairy free.)
Nutrition
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That’s a whole perfect little lunch right there. I’m definitely making a batch and freezing some like you suggested, future me will be very grateful.
love it. delicious and easy to make.
So happy you tried it and liked it, Jean. Thank you!
I love parsnips. I came to them late in life because my father and mother didn’t like them. I can’t wait to try this soup. Christina — it’s so simple and luscious.
There are no potatoes on the ingredients list but there are potatoes in the instructions. How may do I need? Thanks. This looks like a delicious soup
Oh sorry, just one potato, Jennifer, going to fix it now! Thank you!