Creamy Parsnip Soup Recipe
This post may contain affiliate links. Please read our disclosure policy.
Warming, comforting, and sweet, this creamy parsnip soup is the perfect antidote to a chilly day and is super easy to make ahead and enjoy whenever a soup craving hits.
Using the goodness of fresh veggies and warming ginger, this creamy parsnip soup is rich and buttery whilst maintaining the natural sweetness that the parsnip is famous for. It’s freezer-friendly, easy to make-ahead and so delicious and decadent, it’ll convert even the pickiest of eaters.
Table of contents
What are parsnips
Parsnip is a white and yellow root vegetable that’s been grown across the world since Roman times! They have a distinctive sweet taste that produces a crispy, caramelized flavor when cooked. Like many root veggies, they’re at their ripest during the coldest months of the year – hence why they often feature on Thanksgiving and Christmas tables.
Parsnip soup ingredients
- Parsnips: Choose small to medium parsnips. Larger ones tend to have a woody, tough core that is difficult to cut.
- Celery: Celery provides a natural flavor boost to soups as salt would, so it’s great if you need a low-sodium alternative.
- Vegetable Stock: Use store-bought or homemade vegetable broth.
- Olive Oil
- Cream: For the creamiest, thickest parsnip soup, opt for a higher-fat, heavy cream. Use a substitute if needed.
- Salt and Pepper (to season): You can also experiment with other herbs and spices.
How to make the best parsnip soup
Prepare the Vegetables: Wash and peel the parsnips well, using a kitchen or vegetable brush to get any dirt out of the crannies. Wash and peel the carrots and ginger.
Cut the parsnip, carrots and celery into medium-sized, even pieces. Mince the ginger.
If you want to make the recipe no-waste, keep the parsnip peel aside and turn into parsnip peel chips. Spread on a baking tray, drizzle with olive oil, season with salt and pepper. Cook for 10-12 minutes at 400ºF/200ºC. in the oven until crispy.
Sautée and Simmer: Place a large, heavy-bottomed pot on the stove. Heat the olive oil on a medium heat, then add the parsnip and cook for about 4 minutes. Add the carrots, celery and minced ginger and sauté for a further 4 minutes.
Pour in the vegetable stock and bring the mixture to a boil. Leave it to simmer for about 20 minutes, occasionally stirring to stop any of the vegetables from sticking to the bottom of the pan. Cook until all the vegetables are tender.
Blend and Season: Using a hand-held mixer or an immersion blender, blend the vegetable and stock mixture until completely smooth. Add the cream and stir to combine, then season with salt and black pepper to taste.
Serve: Pour your soup into your favorite bowl and top with fresh croutons, a sprinkle of crispy bacon bits or parsnip peel chips. Sprinkle with black pepper for more flavor or garnish with chopped fresh herbs, then enjoy with big hunks of garlic bread or a cheesy garlic bread for a true hug in a bowl experience.
How to store parsnip soup
Soup isn’t just a versatile meal or a way to use up leftover produce – it’s one of the easiest things to make ahead and store for later.
- In The Fridge: Allow the creamy parsnip soup to cool completely before storing in an airtight container or a Ziplock bag. In the refrigerator, it’ll keep for up to three days.
- To Freeze: To keep your parsnip soup for longer, pour the cooled soup into freezer-safe containers. Make sure to keep a little bit of space at the top of every container, as liquid expands when it’s frozen. Label your containers and store. They’ll keep in the freezer for up to three month. You can also freeze them in portion sizes, either in Ziplock bags or in ice cube trays.
- To Reheat: Place the frozen container or portions in the refrigerator overnight. Then, add the mixture to a saucepan on the stove and heat until warmed through or in short, 30-second bursts in the microwave until hot.
Best sides for parsnip soup
If you’re serving parsnip soup as part of a larger meal, try pairing it with one of these easy side dishes – a great way to add more nutrients or give you an excellent dipping alternative to bread. Try it with these classic sides:
- Homemade Caesar Salad
- Smashed Roasted Brussel Sprouts
- Oven Roasted Corn
- Crispy Air Fryer Sweet Potato Fries
If you try this creamy parsnip soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Creamy Parsnip Soup Recipe
- 1 Hand-held mixer/blender
- 1.5 lb parsnips 4 cups chopped
- 6 oz carrot 1 large carrot
- 4 oz celery 1 large stalk
- 0.2 oz ginger
- 4 cups vegetable stock
- 2 cups water or more for thinner consistency
- 1/2 cup heavy cream optional
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- Wash and peel the parsnips, carrots, and ginger.
- Cut the parsnip, carrots and celery into medium-sized, even pieces. Mince the ginger.
- Place a large, heavy-bottomed saucepan on the stove – any kind of casserole/stewing pan works best. Heat the olive oil on medium heat, then add the parsnip and cook for about 4 minutes until it begins to soften. Add the carrots, celery, and minced ginger, cooking for a further 4 minutes.
- Pour in the vegetable stock and bring the mixture to a boil. Leave it to simmer for about 20 minutes, occasionally stirring to stop any of the vegetables from sticking to the bottom of the pan. Cook parsnips in soup pan until tender.
- Using a hand-held mixer or an immersion blender, blend the vegetable and stock mixture until completely smooth. Add the cream and stir to combine, then season with salt and black pepper to taste.
- Pour your soup into your favorite bowl and top with fresh croutons, a sprinkle of crispy bacon bits or parsnip peel chips. Sprinkle with black pepper for more flavor. Then enjoy with big hunks of fresh bread, garlic bread or a cheesy garlic bread for a true hug in a bowl experience.
Nutrition information is automatically calculated, so should only be used as an approximation.