Get ready to fall in love with our dreamy creamy parsnip soup, it’s full of flavor, with subtle hints of Indian spices and it’s a perfect hearty soup when you need to eat something tasty and filling. Over the years we’ve played around with this soup, and we feel that we’ve got the spices and flavors perfect!
Why you’ll love this tasty soup
- Because it’s got a sweet taste, the kids love it and it’ll become one of your family favorites!
- The subtle spices blended with the parsnips make this the perfect vegetable soup.
- You can freeze it in portions, so you can enjoy it anytime you like.
- It’s 100% vegetarian.
What are parsnips?
A Parsnip is a root vegetable, that is cream in color, they look similar to a carrot with a green fresh parsley-like top.
You can eat parsnips raw but we prefer them cooked, as they become sweeter in flavor.
Parsnips have a sweet taste, a slightly peppery and nutty flavor.
Parsnips are flexible fresh vegetables and you can cook them in different ways, roasted parsnips are perfect with a Sunday dinner, you can make parsnip puree, and, of course, a gorgeous soup.
Parsnips are even better in the spring when they tend to be sweeter, we love using seasonal ingredients and always make our parsnip soup recipes in spring.
Don’t expect much conversation from guests when you place a bowl of this amazing soup in front of them, it quietens even the most talkative person – it’s that good.
How to choose parsnips to cook
If you’re making soup, you want to make sure you choose the best parsnips for the job – right?
So here are a few tips for picking the best ones.
Make sure they are firm, give them a quick squeeze, if they’ve got soft then don’t buy them.
Check to make sure there’s no discoloration, you don’t want any dark spots on your parsnips.
Don’t go too large, the larger the parsnip, the more bitter the core can be, choose a medium-sized parsnip for the best flavor.
Check the top of the parsnip, the parsley-like leaves should be green, they shouldn’t be wilted and mushy.
When you’ve chosen the best parsnips, store them in the fridge when you get home until you are ready to use them.
Do you need to peel parsnips for soup?
Generally speaking, yes, you do.
We always peel our large parsnips, they cook much better, and old parsnip skins are good for soup.
If you have small, young parsnips with tender skins, then you can just wash and chop these and use them in your soup.
Usually, larger parsnips are the older type so when you cook parsnips like these, always peel them.
What do you serve with it?
We’ve served ours with crusty fresh bread, you could try it with warm toasted bread with a sprinkling of delicious vegetarian parmesan cheese, or as we’ve used Indian spices, why not eat it with naan bread, or, even better Peshawari naan?
A refreshing green salad always compliments soup – serve what you enjoy, and you won’t go wrong.
Can you freeze parsnip soup?
You can freeze our soup.
Follow the recipe instructions up until the transferring to serving bowls, instead remove the pan from the heat and let the soup totally cool down.
Then transfer to freezer bags, we recommend storing in portion sizes.
Your soup will freeze for up to 3 months.
Parsnip soup recipe notes and expert tips
- Use the right stock
Many parsnip soup recipes call for chicken stock, but if you’re making soup for a vegetarian then you must use vegetable stock. - Got some leeks lurking in the fridge?
Parsnip leek soup is delicious, so throw those leeks in as well! - Size matters
Chop your parsnips to similar sizes so that they all cook through at a similar time. - Out of butter?
Just use olive oil instead, we prefer using butter for this recipe, but olive oil will work just fine. - Use caution when blending
When using a blender, make sure the soup mixture has cooled down as the steam expands when in the blender and it could splatter everywhere. To err on caution, fill the jug halfway, puree the soup and repeat in batches. Handle the lid with a folded kitchen towel to avoid any heat burns. - Batch cook and save time!
Make a double batch of this tasty soup and freeze it for up to 3 months.
More delicious soup recipes for you to try
If you like our parsnip soup, then you should check out our other soup recipes! Try our mushroom soup, sweet potato soup, mulligatawny soup, beetroot soup, or pea and mint soup.
How to make parsnip soup with step-by-step instructions
Making our parsnip soup is easy if you follow our simple instructions.
In a large saucepan or Dutch oven, heat the butter over medium heat, then add your onion and cook until it’s soft.
Now, add in your ginger and garlic, and cook for a further minute.
Next, add in your parsnips, cumin seeds, coriander seeds, and garam masala, cook them until they become fragrant, just a few minutes.
Then add your vegetable stock, stir to combine, reduce heat to medium-low heat, and simmer for approximately 30 minutes, stirring occasionally.
While the soup is cooking, toast your cumin seeds.
In a frying pan or skillet, heat extra virgin olive oil and add your cumin seeds, cook for approximately 30 – 40 seconds until you can smell the fragrance of the seeds, be careful not to burn them.
If you want to cut out the oil, then you can dry toast the seeds.
Remove them from the pan and set them aside.
Now, add most of your double cream (heavy cream) into the soup mixture, season with salt and freshly ground black pepper, bring to a boil and remove the pan from the heat.
Transfer the soup to a heat-resistant blender, food processor, or use an immersion blender, and blend the soup mixture until you have a perfect creamy pureed soup.
Transfer to serving bowls, garnish with thin slices of red chili pepper, toasted cumin seeds, coriander leaves (cilantro), and a drizzle of cream.
Enjoy your hearty soup!
We hope you enjoy making and eating our parsnip soup and we’d love to hear how you got on making it.
Please leave a comment below and ask any questions you have, we’re happy to help!
Parsnip soup recipe
Utensils
Ingredients
For the soup
- 1 tbsp Butter
- 1 Onion finely chopped
- 1 tsp Ginger peeled and finely diced
- 2 cloves Garlic minced
- 4 Parsnip peeled and roughly chopped
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- 1 tbsp Garam masala
- 1200 ml Vegetable stock
- 150 ml Double cream
For the garnish
- 1 tsp Olive oil
- 1 Red chili sliced, seeds removed if preferred
- 1 tsp Cumin seeds
- Coriander leaves
- Double cream (optional) a drizzle
Instructions
- In a large saucepan or Dutch oven, heat the butter over medium heat, then add your onion and cook until it's soft. Now, add in your ginger and garlic, and cook for a further minute. Next, add in your parsnips, cumin seeds, coriander seeds, and garam masala, cook them until they become fragrant, just a few minutes. Then add your vegetable stock, stir to combine, reduce heat to medium-low heat, and simmer for approximately 30 minutes, stirring occasionally1 tbsp Butter, 1 Onion, 1 tsp Ginger, 2 cloves Garlic, 4 Parsnip, 1 tsp Cumin seeds, 1 tsp Coriander seeds, 1 tbsp Garam masala, 1200 ml Vegetable stock
- While the soup is cooking, toast your cumin seeds. In a frying pan or skillet, heat extra virgin olive oil and add your cumin seeds, cook for approximately 30 – 40 seconds until you can smell the fragrance of the seeds, be careful not to burn them. If you want to cut out the oil, then you can dry toast the seeds. Remove them from the pan and set them aside1 tsp Cumin seeds, 1 tsp Olive oil
- Now, add most of your double cream (heavy cream) into the soup mixture, season with salt and freshly ground black pepper, bring to a boil and remove the pan from the heat. Transfer the soup to a heat-resistant blender, food processor, or use an immersion blender, and blend the soup mixture until you have a perfect creamy pureed soup. Transfer to serving bowls, garnish with thin slices of red chili pepper, toasted cumin seeds, coriander leaves (cilantro), and a drizzle of cream. Enjoy your hearty soup!150 ml Double cream, 1 Red chili, 1 tsp Cumin seeds, Coriander leaves, Double cream (optional)
Notes
- Use the right stock
Many parsnip soup recipes call for chicken stock, but if you’re making soup for a vegetarian then you must use vegetable stock - Got some leeks lurking in the fridge?
Parsnip leek soup is delicious, so throw those leeks in as well! - Size matters
Chop your parsnips to similar sizes so that they all cook through at a similar time - Out of butter?
Just use olive oil instead, we prefer using butter for this recipe but olive oil will work just fine - Use caution when blending
When using a blender, make sure the soup mixture has cooled down as the steam expands when in the blender and it could splatter everywhere. To err on caution, fill the jug halfway, puree the soup and repeat in batches. Handle the lid with a folded kitchen towel to avoid any heat burns - Batch cook and save time!
Make a double batch of this tasty soup and freeze it for up to 3 months
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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Shelby says
The flavor profile on this was so comforting!
Jenn says
I love this creamy soup, and the touch of Indian spices really make it special!
Greta says
Easy and delicious soup recipe! I love soups in general, so I will try this, for sure!
Glenda says
What a showstopper! We love Indian flavors, but parsnip soup is completely new to us. Can’t wait to warm up with a steaming bowl of this deliciousness!
Mandy from Splash of Taste says
We’re so pleased you like it and hope you enjoy making it!
Mandy from Splash of Taste says
Isn’t it great when something you’re so used to gets transformed into a completely different dish – hope you enjoy it!
Donna says
I just love the flavor of parsnips! I always tend to use them in a mash, or roast them, but this soup is definitely a new fav!
Mandy from Splash of Taste says
It’s one of my favorite soups 🙂