This Creamy Parsnip Soup recipe is a bowl of delicious, vegan comfort. Whether or not you like parsnips, you will love this, rich, luscious soup! I know that life is super busy and that it’s often hard to slow down, which is one of the many reasons I so appreciate you being here.
And now, if you can squeeze in just an extra moment for me — well, for this soup — take a good look at the image above.
Do you see the beautiful, light golden color? The creaminess? The richness?
Guess what? All of that rich and creamy deliciousness is vegan. No cream!
Even if you’re a person who thinks they might not care for parsnips — this soup will change you.
What do parsnips taste like?
- Related to carrots and parsley, you will taste notes of both in a parsnip.
- Parsnips are subtly sweet with an earthy, nut-like flavor.
What’s in Creamy Parsnip Soup?
- parsnips (baby and large)
- nutmeg, salt, pepper
- Dutch yellow potatoes
- vegetable stock
Look at these baby parsnips . . .
Baby parsnips are more tender and a bit sweeter than the larger parsnips — and they’re perfect for making French fries!
You can get baby parsnips in the specialty section of most grocery stores or here from Melissa’s Produce.
Here’s an image of a regular parsnip and a baby parsnip, to give you a little perspective on their size . . .
What puts this soup over the top?
The parsnips are caramelized!
How to Make Creamy Parsnip Soup
- Roast seasoned, roughly chopped, large parsnips in a very hot oven until they’re beautifully caramelized.
- Sauté the onions and garlic until they’re nicely caramelized also.
- Add nutmeg, potatoes, and the roasted parsnips to the onion mixture.
- Add the stock and cook until the potatoes are tender.
- Purée in a powerful blender until the mixture is as smooth as possible.
- Season generously to taste with salt, pepper and maybe a pinch or two of sugar.
- Slice and roast baby parsnips to make small French fries for the garnish.
- Serve with a drizzle of extra virgin olive oil, a super light dusting of ground nutmeg and a few of the baby parsnip fries.
More detailed instructions are below.
- 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.
I hope you love this Creamy Parsnip Soup recipe as much as I do.
More creamy vegan soups:
- Vegan Coconut Spiced Carrot Soup
- Coconut Lemon Kohlrabi Soup
- Roasted Cauliflower Basil Soup Recipe
- Vegan Asparagus Soup
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!
- olive oil for the pans
- 2 1/2 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
- 1/2 teaspoon (plus a bit more for garnish) ground nutmeg
- 1/2 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
Preheat the oven to 500°F and adjust a rack to the center.
Generously coat a baking sheet 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 500°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.
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