Try this delicious Parsnip Soup made from simple supermarket ingredients with only 5 minutes of prep. Smooth, creamy and comforting, it’s an easy, healthy recipe you’ll turn to all winter long.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients to make Parsnip Soup
- Substitutions
- Variations
- How to make Parsnip Soup
- Leftovers
- Recipe FAQs
- More Soup Recipes
- Parsnip Soup Recipe
Why this recipe works
Parsnips are at their best from autumn through spring, making this roasted parsnip soup ideal for chilly days. Roasting the parsnips, leek and garlic concentrates their natural sweetness and adds a deep, earthy flavour before they’re pureed into a velvety soup.
This recipe is quick to prepare and forgiving to adapt, so it’s perfect when you want a nourishing meal without lots of fuss. A splash of cream (or dairy-free alternative) finishes the texture, while thyme and sunflower seeds provide aromatic and crunchy accents.
Ingredients to make Parsnip Soup
- Extra-virgin olive oil – for roasting and flavour.
- Fresh parsnips – the soup’s sweet, earthy base.
- Leek – chopped, adds a mild onion note.
- Garlic cloves – roasted for mellow, rich garlic flavour.
- Fresh thyme – used in the soup and as a garnish.
- Salt – to enhance the flavours.
- Black pepper – for a touch of warmth.
- Vegetable stock – to create the soup’s body and depth.
- Heavy cream – or a dairy-free alternative to enrich the soup.
- Sunflower seeds – optional, for a crunchy topping.
See the recipe card below for exact quantities.
Substitutions
- Root swaps – Use potatoes or sweet potatoes, or a mix of these with parsnips.
- Extra vegetables – Add or substitute carrot, celery, fennel, celeriac, cauliflower or broccoli for extra flavour and texture.
- Seasonings – Nutmeg, bay leaf, ginger, cinnamon or cardamom work well; curry powder gives a warm, spiced twist.
- Herbs – Dried thyme can replace fresh if needed.
Variations
- Spicy – Add a pinch of cayenne or a dash of curry powder for heat.
- Deluxe – Top with extra cream, thyme leaves, seeds, croutons, crispy bacon or a sprinkle of cheese.
- Kid-friendly – Make it sweeter with a little maple syrup or let kids choose fun toppings like croutons or grated cheese.
How to make Parsnip Soup
Step 1: Preheat the oven to 180°C (356°F). Chop the leeks and parsnips into chunks, place them on a lined baking tray, drizzle with olive oil and wrap the garlic cloves in foil. Roast for about 25 minutes until tender and lightly caramelised.
Step 2: Transfer the roasted vegetables to a blender or food processor. Add the thyme leaves from most of the sprigs, a pinch of salt, pepper, vegetable stock and the cream. Blend until smooth. An immersion blender works well if you prefer to blend in the pot.
Step 3 (optional): Heat the blended soup in a saucepan over medium heat until warmed through. Adjust seasoning to taste.
To serve: Drizzle with extra cream, scatter remaining thyme leaves and sunflower seeds, and finish with a pinch of freshly ground pepper.
Hint: Blend to your preferred consistency — leave a few chunks if you like some texture, or blend until completely smooth for a silky finish.
Leftovers
Store cooled soup in an airtight container in the refrigerator for 4–5 days, or freeze for 2–3 months. Reheat gently on the stove or in the microwave, adding a bit of stock or milk if the soup becomes too thick.
Recipe FAQs
Yes — parsnip soup is creamy, naturally sweet and very versatile. It pairs well with many vegetables and spices, making it easy to adapt to your taste.
Young parsnips can be scrubbed clean; older, thicker parsnips are best peeled. Remove any fibrous core sections if present.
Parsnips are typically in season from fall through spring.
More Soup Recipes
- Pea Soup
- Mushroom Soup
- Cauliflower Soup
- Butternut Squash Soup
- Leek & Potato Soup
- Carrot & Coriander Soup
- Celeriac Soup
- Broccoli Soup
YOU MIGHT ALSO LIKE…
Related Recipes
Sides
Roast Parsnips
Healthy Soups
Roasted Tomato Soup
Lunch
Pea Soup
Lunch
Best Carrot & Coriander Soup
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
- 1 tbsp sunflower seeds (optional for topping)
Instructions
-
Preheat the oven to 180°C (356°F). Chop the leeks and parsnips into chunks, place on a lined baking tray, drizzle with olive oil, wrap the garlic in foil and roast for 25 minutes.
-
Add the roasted vegetables to a blender with the thyme leaves from most sprigs, salt, pepper, vegetable stock and cream. Blend until smooth.
-
Optionally transfer to a saucepan and warm the soup over medium heat until heated through.
-
Serve with a drizzle of cream, remaining thyme leaves, sunflower seeds and a pinch of pepper.
Notes
Substitutions & Variations: A selection is listed above in the post.
To Store: Refrigerate in an airtight container for 4–5 days. Reheat gently, adding stock or milk if it thickens.
To Freeze: Freeze in airtight containers for 2–3 months. Thaw in the refrigerator, then reheat.
Tip 1: Try adding extra vegetables like carrots, celery or fruits like apples for variety.
Tip 2: Pulse the blender first to break down the vegetables, then puree until smooth.
Tip 3: Don’t overfill the blender; blend in batches or use an immersion blender.
Nutrition
