• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About
    • Contact
  • Recipe Index
  • Subscribe
  • Shop
subscribe
search icon
Homepage link
  • About
    • Contact
  • Recipe Index
  • Subscribe
  • Shop
×
Home » Main Courses » Soups & Stews » Creamy Parsnip Soup Recipe

Creamy Parsnip Soup Recipe

Jan 22, 2020 · by Valentina · 30 Comments

This post may contain affiliate links.

Jump to Recipe

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.

Creamy Caramelized Parsnip Soup Recipe with Baby Parsnip French Fries in a pretty purple bowl with a green cloth napkin on the side.

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

7 raw, unpeeled parsnips on parchment paper with a bit of their stems still intact.
  • 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.

Raw and chopped parsnips on a baking sheet.

- 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.

Golden brown, caramelized and chopped parsnips on a baking sheet with parchment paper.

- 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.

Top view, close up of creamy parsnip soup with a few parsnip fires on top.

- 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
  • Chestnut Soup with Potato and Rosemary
  • 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.

purple bowl with creamy parsnip soup

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
Print
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

  • blender
  • sheet pans
  • parchment paper

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.

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

More Soups & Stews

  • Italian yellow-edged bowl full with chicken and rice soup with carrot slices.
    Hearty Chicken Vegetable and Rice Soup
  • Chocolate Chipotle Colorado Style Chili in a ceramic golden bowl with cheese and cilantro on top.
    Mexican Chocolate Chili and Casa Mia Restaurant
  • 3 bowls of butternut squash chili with fresh oregano sprigs
    Butternut Squash Chili
  • Tofu Chili in rainbow striped bowl.
    Tofu Chili

Reader Interactions

Comments

  1. 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
  2. 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
  3. 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
  4. 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
    • 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
  5. 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
  6. 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
  7. 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
  8. 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
  9. Kelly | Foodtasia

    January 23, 2020 at 11:18 am

    5 stars
    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
  10. Marissa

    January 23, 2020 at 1:06 pm

    5 stars
    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
  11. Liz Berg

    January 23, 2020 at 3:05 pm

    5 stars
    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
  12. Eha

    January 23, 2020 at 3:56 pm

    5 stars
    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
  13. 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
  14. Ron

    January 24, 2020 at 2:33 am

    5 stars
    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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

More about me →

IT'S MANGO SEASON!

  • Black bowl filled with mango salsa with a small Habanero pepper right on top.
    Mango Habanero Salsa
  • Chicken pieces on the bone baked in mango coconut sauce in a baking dish with fresh cilantro.
    Baked Coconut Mango Chicken
  • Stacked slices of Chipotle Mango Quesadillas.
    Chipotle Mango Quesadillas
  • Mango Avocado Pesto Stack Recipe -- Fresh, sweet, creamy and slightly spicy -- you won't believe how utterly delicious a combination of mango, avocado and pesto is!
    Mango Avocado Stack with Pesto

EARLY SUMMER HITS

  • White plate with pattern on the edges full with large turkey zucchini meatballs and zoodles.
    Turkey Zucchini Meatballs with Pesto
  • Light green bowl with strawberry and goat cheese salad and a dark wooden twisted-handled serving spoon.
    Strawberry Goat Cheese Salad
  • Green Lemon pesto with lemon slice and basil leaf on top, in a green bowl, fitted inside a yellow bowl.
    Lemon Pesto
  • Basil Pizza with one slice being taken off the plate.
    Basil Pizza with Pesto

Footer

↑ back to top

About

  • Privacy Policy
  • Press

Newsletter

Get new recipes you’ll love!

Contact

  • Contact
  • Work with Me

Review the privacy policy for Cooking on the Weekends

Copyright © 2024 Cooking On The Weekends, All Rights Reserved