Parsnip Soup Recipe
It doesn’t get much more comforting than a cozy bowl of this Parsnip Soup! It has a smooth, creamy texture, the sweet, woody flavor of parsnips, along with plenty of leeks, garlic and fresh thyme. It’s so easy to make and it’s freezer friendly!
The first time I tried parsnips, I fell in love with them instantly. I’d passed them up at the store so many times before, but after one taste they became a staple in my cooking.
I love using them to prepare roasted carrots and parsnips, and my parsnip purée is a family favorite side dish.
They add so much flavor to my Autumn vegetable soup that I can’t believe it took me so long to make this Parsnip Soup recipe. They deserve to be the star ingredient because of they’re special flavor.
The sweet, woody, earthy flavor is truly special, and the texture is velvety smooth when they’re cooked, much like carrots.
If you haven’t tried parsnips before, this is a wonderful place to start. And be sure to check out my collection of parsnip recipes for more delicious ways to use them!
Table of contents
Why you’ll love this recipe
- This parsnip soup recipe is velvety smooth in texture (much like my carrot ginger soup), but with the sweet, woody flavor of parsnips that makes it truly special.
- It includes just a few ingredients and it can be customized with your favorite herbs or spices.
- It’s great for meal prep and it’s freezer friendly.
- It’s great with or without the heavy cream, and the recipe includes an easy dairy-free and vegan option.
Recipe ingredients
There are just a few ingredients included in this parsnip soup recipe, most of which can be customized as outlined in the ingredient notes below.
Ingredient notes
- Parsnips. If you haven’t tried parsnips, this soup is going to delight you. They have a sweet, woody, earthy flavor and amazing texture. You’ll need roughly 3 lbs. of parsnips for this recipe.
- Leeks. The mild onion flavor of leeks really makes this recipe shine just the way it does in classic potato leek soup. Use 3 large leeks, or up to 3 cups. If you don’t have any, you can use a white or yellow onion.
- Celery. The celery adds flavor to the soup. Normally I would add carrot as well, but I didn’t want the soup to be orange in color.
- Garlic. I used 4 large cloves of minced garlic, which really complements the flavor of the parsnips and leeks.
- Vegetable stock. The recipe calls for 7 cups of vegetable stock, but you can use 4 cups of stock and 3 cups of water if desired. If you prefer a thinner soup, add up to 1-2 cups additional liquid to reach the desired consistency. Use homemade vegetable stock or your favorite store bought brand.
- Thyme and bay leaf. Fresh thyme and bay leaf add great herb flavor to the soup. I highly recommend using fresh thyme! If you don’t have any on hand use 1 1/2 teaspoos dried thyme. Sub the thyme with your favorite fresh or dried herbs.
- Nutmeg. A bit of ground nutmeg adds a background flavor that you can’t really put your finger on. If you don’t have any, you can sub with curry powder, ground cumin or omit altogether.
- Heavy cream. This parsnip soup has a luxurious texture on its own, but a 1/2 cup of heavy cream adds some richness that sets it apart. It can be omitted altogether if desired, or you can substitute it with coconut milk to make this parsnip soup vegan and dairy-free.
How to make parsnip soup
This creamy parsnip soup is so easy to make, and it includes just a few simple steps.
Once the parsnips are tender, the soup is puréed to silky smooth perfection using an immersion blender or in 1-2 batches in a blender or food processor.
Pro tip: Prep the parsnip, leeks and celery up to a few days in advance to make this recipe go even more quickly!
See the recipe card below for full instructions.
- Heat the olive oil over medium heat in a large pot. Add the leeks and celery, and cook for about 5 minutes until softened. Add the parsnips and cook for 2 minutes, then add the garlic and nutmeg and cook 30 seconds longer.
- Add the vegetable stock, bay leaf and thyme and bring to a boil. Reduce the heat to medium low and simmer for 15-20 minutes or until the parsnips are tender.
- Remove from heat and purée the soup until smooth using an immersion blender, or in 1-2 batches in a blender or food processor. If using a blender or food processor, place the puréed soup back in the pot.
- Stir in the heavy cream, then season with salt and pepper to taste.
FAQs
Parsnips have a wonderful sweet, woody, earthy flavor that translates very well to a cozy bowl of soup!
Their flavor pairs perfectly with leeks, garlic and fresh thyme, and it’s finished with heavy cream for a little dose of richness.
Parsnips should be peeled for creamy parsnip soup to create a smooth, velvety texture.
Simply omit the heavy cream to make this parsnip soup vegan and dairy-free, or substitute it with coconut milk.
Yes! Cool the soup completely, then freeze for up to 3 months in an air tight container or portion in Souper Cubes. To thaw, place in the refrigerator overnight, then reheat gently on the stove top.
Customize this recipe
There are so many ways that you can customize this parsnip soup recipe to suit your tastes or any special diets that you may have.
- Make parsnip carrot soup by substituting half of the parsnips for carrots.
- Add 1 cup peeled, chopped apple for parsnip apple soup. Pear is a great option as well!
- Substitute the fresh thyme with your favorite fresh or dried herbs.
- Omit the heavy cream entirely for a lower calorie and fat option.
Recipe notes
- Pro tip: Prep the parsnip, leeks and celery up to a few days in advance to make this recipe go even more quickly!
- Sub the nutmeg for curry powder or ground cumin if you don’t have any on hand.
- Store the soup in an air tight container in the refrigerator for up to 5 days.
- To freeze: Cool the puréed parsnip soup completely, then freeze for up to 3 months in an air tight container or portion out in Souper Cubes. To thaw, place in the refrigerator overnight, then reheat gently on the stove top.
More soup recipes you’ll love
- Butternut squash soup
- Greek lemon chicken soup (avgolemono)
- Mushroom barley soup
- Roasted butternut squash and pear soup
- Summer squash soup
- Vegetarian tortilla soup
- Winter minestrone soup
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Parsnip Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 3 large leeks white and light green parts only, halved and sliced thinly into half moons
- 2 stalks celery chopped
- 3 lbs. parsnips peeled, halved and chopped into 1" pieces
- 4 cloves garlic minced
- 1/2 teaspoon ground nutmeg
- 7 cups vegetable stock or use 4 cups vegetable broth and 3 cups water
- 1 bay leaf
- 1 sprig thyme or about 2 tablespoons chopped fresh thyme; sub with 1 1/2 teaspoon dried thyme
- 1/2 cup heavy cream sub with coconut milk to make vegan or omit it altogether
- salt and pepper, to taste
Instructions
- Heat the olive oil over medium heat in a large pot. Add the leeks and celery, and cook for about 5 minutes until softened. Add the parsnips and cook for 2 minutes, then add the garlic and nutmeg and cook 30 seconds longer. If at any point the leeks begin to brown too quickly, reduce the heat to medium low to prevent them from burning.2 tablespoons olive oil, 3 large leeks, 2 stalks celery, 3 lbs. parsnips, 4 cloves garlic, 1/2 teaspoon ground nutmeg
- Add the vegetable stock to the pot and scrape up any brown bits from the bottom and sides of the pan. Add the bay leaf and thyme and bring to a boil. Reduce the heat to medium low and simmer for 15-20 minutes or until the parsnips are tender.7 cups vegetable stock, 1 bay leaf, 1 sprig thyme
- Remove from heat and purée the soup until smooth using an immersion blender, or in 1-2 batches in a blender or food processor. If using a blender or food processor, place the puréed soup back in the pot. Add 1-2 cups more vegetable stock or water as desired to make the soup the desired consistency.
- Stir in the heavy cream, then season with salt and pepper to taste. Serve warm with additional thyme leaves if desired. Enjoy!1/2 cup heavy cream, salt and pepper, to taste
Notes
- Pro tip: Prep the parsnip, leeks and celery up to a few days in advance to make this recipe go even more quickly!
- Sub the nutmeg for curry powder or ground cumin if you don’t have any on hand.
- Store the soup in an air tight container in the refrigerator for up to 5 days.
- To freeze: Cool the puréed parsnip soup completely, then freeze for up to 3 months. To thaw, place in the refrigerator overnight, then reheat gently on the stove top.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
