Creamy Parsnip Soup Recipe (2024)

Jan 22, 2020 · by Valentina · 30 Comments

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This Creamy Parsnip Soup is a bowl of vegan comfort. It will definitely turn you into a parsnip fan. Subtly sweet, rich and creamy, this soup easy to make and utterly delicious.

Do you see the beautiful, light golden color of this parsnip soup!? The creaminess!? The richness!?

Guess what? No cream!

Even if you're a person who thinks they might not care for parsnips -- this soup will turn you.

The magic in the flavor of this soup comes from roasting the parsnips before adding them. It brings all of the natural sugars to the surface and caramelizes to perfection.

The Ingredients

parsnips (baby and large) - Parsnips look more or less like cream-colored carrots. Choose those that are firm and without splits in the skin.
onions - Choose onions that are heavy for their size without bruising.
garlic - Look for firm heads of garlic without any soft spots or green shoots, which are an indication it's old and likely bitter. Raw garlic cloves should be firm without any dark spots. (Pro tip: if there are green shoots in your garlic cloves, slice them in half, lengthwise, and remove the green root with the tip of a knife. The rest of the clove should still be good.)
nutmeg
Dutch yellow potatoes - When selecting any potato variety, look for those that are firm, smooth and free of sprouts.
vegetable stock - Preferably low-sodium.
salt
black pepper - Preferably freshly ground.

(See recipe card below for quantities.)

Substitutions

Dutch yellow potatoes. Yukon Gold or Russets are good substitutes for the Dutch Yellow potatoes.
Vegetable stock. If keeping the soup vegetarian/vegan isn't important to you, you can substitute with chicken stock.
Nutmeg. The nutmeg can be substituted with ground cloves or ground cinnamon.

Recipe Tips

The recipe calls for a light vegetable stock, that's mild in flavor. If you're using one that has a strong flavor, you can adjust it with water.
You can get baby parsnips in the specialty section of most grocery stores and if you don't see them, you can cut the larger parsnips into small sticks.
I love using the baby parsnips for the "French fry" garnish, but if you're pressed for time, you can skip it.

How to Make Creamy Parsnip Soup

- Preheat the oven to 475°F and adjust a rack to the center.

- Lina a sheet pan with parchment paper and generously coat it with olive oil. Add the roughly chopped parsnips and mix them into the oil - dredging them through and coating both sides.

- Then do the same thing with the baby parsnip slices, keeping them all in one area, as you'll be removing them from the oven before the rest. Generously sprinkle all of the parsnips with salt and pepper.

- Once the oven has preheated to 475°F, roast the parsnips for approximately 30 minutes, flipping them halfway through. The baby parsnip slices should be checked when you flip the rest -- they'll likely be ready to come out of the oven at this point. (Place them on a plate and set aside.) The rest of the parsnips should all be golden brown. Set them aside, keeping them on the baking sheet.

- Coat the bottom of a large soup pot with olive oil, place it over medium-high heat, and add the onions and garlic. Cook until the onions are nicely caramelized, about 15 minutes.

- Add the nutmeg and and stir. Once the aroma has been released, add the potatoes and cook for just a couple of minutes. Now add the roasted parsnips to the pot (not the baby parsnips -- those are for garnish).

- Pour in the stock and bring to a boil. Turn the heat to low, cover and simmer until the potatoes are tender, about 20 minutes.

- In two batches, pour the mixture into a very powerful blender and purée until it's as smooth as possible. It should be thick and creamy.

- Pour the puréed soup back into the pot and season generously to taste with salt, pepper and maybe a pinch or two of granulated sugar.

- Serve with a drizzle of extra virgin olive oil, a super light dusting of ground nutmeg and a few of the baby parsnip fries.

What do parsnips taste like?

Related to carrots and parsley, you parsnips are a bit sweeter and earthier.
Parsnips are subtly sweet with an earthy, nut-like flavor.
They become even sweeter when they're roasted.

Baby Parsnips vs. Big Parsnips

Baby parsnips are more tender and a bit sweeter than the larger parsnips -- and they're perfect for making French fries!

More Must-Try Creamy Vegan Soups

Coconut Spiced Carrot Soup
Coconut Lemon Kohlrabi Soup
Roasted Cauliflower Basil Soup Recipe
Vegan Asparagus Soup

I hope you love this Creamy Parsnip Soup recipe as much as my family and I do.

Creamy Parsnip Soup Recipe

Valentina K. Wein

This Creamy Parsnip Soup recipe is a bowl of delicious, vegan comfort. Whether or not you love parsnips, you will love this, rich, luscious soup!

5 from 5 votes

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Soup

Cuisine American

Servings 8 to 10

Calories 194 kcal

Equipment

Ingredients

olive oil for the pans
2½ pounds parsnips, peeled and roughly chopped
4 to 5 baby parsnips, peeled and cut into fourths or sixths, lengthwise
1 cup yellow onion, roughly chopped
2 teaspoons garlic, minced
½ teaspoon (plus a bit more for garnish) ground nutmeg
½ pound Dutch Yellow potatoes, washed and dried, roughly chopped
8 cups light vegetable stock (the flavor should be mild)
salt and freshly ground black pepper

Instructions

Preheat the oven to 475°F and adjust a rack to the center.
Line a sheet pan with parchment paper and generously coat it with olive oil. Add the roughly chopped parsnips and mix them into the oil - dredging them through and coating both sides.
Then do the same thing with the baby parsnip slices, keeping them all in one area, as you'll be removing them from the oven before the rest. Generously sprinkle all of the parsnips with salt and pepper.
Once the oven has preheated to 475°F, roast the parsnips for approximately 30 minutes, flipping them halfway through. The baby parsnip slices should be checked when you flip the rest -- they'll likely be ready to come out of the oven at this point. (Place them on a plate and set aside.) The rest of the parsnips should all be golden brown. Set them aside, keeping them on the baking sheet.
Coat the bottom of a large soup pot with olive oil, place it over medium-high heat, and add the onions and garlic. Cook until the onions are nicely caramelized, about 15 minutes.
Add the nutmeg and and stir. Once the aroma has been released, add the potatoes and cook for just a couple of minutes.
Now add the roasted parsnips to the pot (not the baby parsnips -- those are for garnish).
Pour in the stock and bring to a boil. Turn the heat to low, cover and simmer until the potatoes are tender, about 20 minutes.
In two batches, pour the mixture into a very powerful blender and purée until it's as smooth as possible. It should be thick and creamy.
Pour the puréed soup back into the pot and season generously to taste with salt, pepper and maybe a pinch or two of granulated sugar. (Here's How to Season to Taste.)
Serve with a drizzle of extra virgin olive oil, a super light dusting of ground nutmeg and a few of the baby parsnip fries.

NUTRITION

Calories: 194kcal

Keywords creamy vegan soups, comforting soup recipes

Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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Reader Interactions

Comments

Cathy | She Paused 4 Thought
March 04, 2015 at 9:49 am
I have cooked parsnips in so many ways except soup. Looking forward to tasting this recipe as it looks wonderful.
Reply
- valentina
  March 04, 2015 at 9:36 pm
  Thanks, Cathy. I'd love to know how you've cooked them. They're new to my list of favorites. 🙂
  Reply
Nancy Rose Eisman
March 04, 2015 at 10:34 am
Oh my, this looks so creamy and delicious. You've really captured the sweet, earthy essence of parsnips in this recipe. Yum!
Reply
- valentina
  March 04, 2015 at 9:37 pm
  Thanks so much, Nancy -- and perfect for your plant-based diet. No cream, but still so creamy. 🙂
  Reply
Sippitysup
March 04, 2015 at 10:35 am
If a person likes carrots they'll like parsnips. To me they're carroty in more than just shape. GREG
Reply
- valentina
  March 04, 2015 at 9:38 pm
  I agree, Greg. Same earthy (root-y) quality. 😀
  Reply
Lizthechef
March 04, 2015 at 12:14 pm
I love parsnips - and your recipe. Printing right now! I make soup almost every week for our low sodium diet and this one looks terrific. I doubt I can find baby parsnips but will make it work.
Reply
See Also
25 Awesome Puff Pastry Recipes for Vegans
- valentina
  March 04, 2015 at 9:40 pm
  I so hope you enjoy it as much as I did, Liz. It's so rich and creamy -- you won't believe there's no cream! 🙂 Thanks for checking it out!
  Reply
Deb|EastofEdenCooking
March 04, 2015 at 3:01 pm
My mom adored parsnips and added them to her soups and stews, but they never were the star of the meal. The creamy Parsnip Soup sounds exceptional and a great way to enjoy this often forgotten vegetable!
Reply
- valentina
  March 04, 2015 at 9:41 pm
  It is often forgotten, isn't it? Star or not, it sounds really yummy to add it to stews. xo
  Reply
Because Yum
March 05, 2015 at 12:49 pm
Love parsnips! And soup. Will have to put this one in the works.
Reply
- valentina
  March 05, 2015 at 8:53 pm
  Hope you enjoy it as much as I did! 🙂
  Reply
  - Germaine
    February 22, 2019 at 3:43 pm
    Girl! Your recipes are amazing!! I’m trying as many as I can!! You have gained a new fan!
    Reply
    - valentina
      February 22, 2019 at 5:33 pm
      Yay! Thank you so much, Germaine. You've made my day. Enjoy!
      Reply
David
March 08, 2015 at 2:30 pm
I am a huge fan of parsnips. I can never understand why people dislike them! Don't worry, I will be trying soup! xox, David
Reply
- valentina
  March 08, 2015 at 10:58 pm
  David, I hope you enjoy it. XO
  Reply
Coco
September 28, 2018 at 4:09 pm
Oh what gorgeousness is this, V?!
I have to make it this w/end!
Reply
- valentina
  September 28, 2018 at 4:36 pm
  Aww, thank you Colette! I hope you love it! xo
  Reply
Kelly | Foodtasia
January 23, 2020 at 11:18 am

Valentina, this lovely soup looks so creamy and delicious! I definitely need to eat more parsnips!
Reply
- valentina
  January 24, 2020 at 11:22 pm
  Thanks, Kelly! Hope you love it. 🙂 ~Valentina
  Reply
Marissa
January 23, 2020 at 1:06 pm

This looks creamy delicious, Valentina! Thank you for the explanation about baby and regular parsnips, I had no idea!
Reply
- valentina
  January 24, 2020 at 11:22 pm
  Thanks, Marissa. I'd never seen a baby parsnip until Melissa's Produce introduced me to them. Now I'm always on the lookout. 🙂 ~Valentina
  Reply
Liz Berg
January 23, 2020 at 3:05 pm

I've eaten roasted parsnips and added them to my chicken soup, but I've never tasted a parsnip soup! It looks like a delicious way to warm up on a chilly day 🙂
Reply
- valentina
  January 24, 2020 at 11:21 pm
  Yes! It'll warm you right up. Thanks, Liz and enjoy. 🙂 ~Valentina
  Reply
Eha
January 23, 2020 at 3:56 pm

As a professional I run a mile away from all the unnecessary diets but absolutely love parsnips and am certain to make your soup ! Maybe even go the extra mile and make the parsnip chips as an extra 🙂 ! Want to look up your kohlrabi soup also - the beautiful vegetable is not always available here, but . . .
Reply
- valentina
  January 24, 2020 at 11:16 pm
  Yay! I love that you love parsnips. I think they're quite underrated over here. Enjoy and I hope you have a lovely weekend. 🙂 ~Valentina
  Reply
Mimi
January 23, 2020 at 4:56 pm
I’ve never made an all parsnip soup. and it looks fabulous!
Reply
- valentina
  January 24, 2020 at 11:15 pm
  Why thank you, Mimi. Hope you try and love it. 🙂 ~Valentina
  Reply
Ron
January 24, 2020 at 2:33 am

Valintine, your pastinakssoppa (parsnip soup) would sit nicely on a Scandanavian table. Parsnips are a much-appreciated root veggie over this way and we eat them many ways. Our parsnip soup most often has heavy cream in it and as I'm trying to reduce dairy this one sounds fantastic. We're at the veggie market on the square tomorrow, so I'll pick up some palsternacka. Heck, I might even toss in some parsley root as well.
Reply
- valentina
  January 24, 2020 at 11:15 pm
  I hope it turns out great, Ron. I didn't know parsnips were popular over there. Happy the soup will fit right on the Scandanavian table. Love it. Thanks so much for reading the recipe. 🙂 ~Valentina
  Reply

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FAQs

Is parsnip soup good for you? ›

Parsnips provide many nutrients as well as a good amount of fibre, vitamins and minerals. A serving of 1/2 cup of sliced parsnips will give you 3g of fibre and only 55 calories. It makes it a popular vegetable to use in lieu of potatoes or carrots.

Discover More ›

How to make parsnip soup less sweet? ›

As for me, here are the common sense lessons learned:

Once this does happen, you can tone down the sweetness by adding spices like cumin, nutmeg or lemon juice. Deviate from the recipe to reduce sweetness. Instead of adding 4 parsnip to the recipe, reduce the number of parsnip by half.

Keep Reading ›

How to make Jamie Oliver's parsnip soup? ›

Method

For the soup, peel and roughly chop the onion and parsnips. ...
Heat 50ml of oil in a pan over a medium heat, then cook the onion and parsnips for 10 minutes, or until softened but not coloured.
Add the bay leaf, beans, sage and stock, season and simmer for 15 minutes.

More items...

Get More Info Here ›

Should you peel parsnips for soup? ›

A lot of the parsnip flavor is close to the skin, so I recommend scrubbing your parsnips well instead of peeling them! If you do choose to peel them, try to peel them thinly.

Read On ›

Do parsnips raise blood sugar? ›

Diabetes type 2: Carrots, potatoes and parsnips could cause sharp rises in blood sugar | Express.co.uk.

Discover More Details ›

What are the side effects of parsnip? ›

In some cases, people consuming parsnip for the first time may also experience allergic conditions like dermatitis, bloating, gas, stomach cramps, and food allergy symptoms like burning, itching, and swelling of lips and tongue, redness in the eyes, and breathing difficulty.

Find Out More ›

Why is my parsnip soup bitter? ›

I recommend peeling parsnips before adding them to recipes like this parsnip soup. If you don't peel them, you'll likely be adding a bitter taste to the soup. Why is my parsnip soup bitter? If you leave the peels on the parsnip, it can cause your soup to taste bitter.

Get More Info Here ›

How do you thicken parsnip soup? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

How do you take the bitterness out of parsnips? ›

I've since read that the skins of parsnips are bitter, so if you find you don't like the taste I'd peel them. Just make sure to scrub them first and remove any weird tough spots. If you're worried about pesticides, then peeling might be a good idea – the peels often retain the most residues.

How do you cook Gordon Ramsay parsnips? ›

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Learn More Now ›

How do you cook Mary Berry parsnips? ›

Cook the parsnips in boiling water for 4 minutes. Drain and leave to cool. Preheat the oven to 220°C/200°C fan/Gas 7. Add 1 tablespoon of the oil to a roasting tin and place in the oven for 5 minutes to get hot.

Get More Info ›

Why are parsnips so expensive? ›

Though they may seem pricey at $2.99 a pound, Tomizza says the seeds are much more expensive than carrots, they're more expensive to grow, harvest and pack and workers have to cut off the leafy tops by hand.

See Details ›

What do parsnips taste like in soup? ›

Parsnips have a sweeter, licorice-like taste with a hint of spice to them, as opposed to the carrot's sweetness that is more reminiscent of other types of winter squash. Turnips are another root vegetable that is often compared to parsnips, but the two are from completely different families.