Skip to main content

Parsnip Soup

A creamy and flavorful vegetable soup is perfect alongside a sandwich or salad for lunch, or on its own on a cold day.
Small bowls of smooth parsnip soup.
Prep time: 20 minutes
Cook time: 40 minutes
Makes: 6 cups
Nutrition Facts: View label

Ingredients

1 Tablespoon vegetable oil
2 cups chopped onion
½ cup chopped celery
3 cloves garlic, chopped or ¾ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
3 cups chopped parsnips (1 pound)
1 cup peeled and cubed potato
4 cups low-sodium vegetable broth
1 cup water
1 Tablespoon margarine or butter

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. Heat the oil in a large saucepan over medium heat. Add the onion and celery and cook until soft, about 5 minutes.
  4. Add the garlic, salt and pepper; cook for1 minute.
  5. Stir in the parsnips, potato, broth and water. Bring to a boil, then reduce heat to simmer for 20 minutes or until the parsnips and potatoes are soft.
  6. Stir in the margarine or butter and let the soup sit uncovered for 5 minutes.
  7. Puree the soup in batches in a blender, using the manufacturer's directions for pureeing hot liquids.
  8. Heat the soup before serving, stirring in water if it seems too thick.
  9. Refrigerate leftovers within 2 hours.

Notes

  • Make this soup your own with more seasoning. Start with 2 to 3 teaspoons ginger, curry powder, smoked paprika, cumin or thyme.
  • Try using sunchokes for some or all of the parsnips.

Comments

I have made this soup a few times since coming upon parsnips at the market this fall. First couple of times I added 1 Tablespoon fresh ginger and 1 Tablespoon curry powder with the garlic and enjoyed that. Last time I used 2 teaspoons cumin and 1 teaspoon thyme; it was also quite good. I think this is a pretty versatile 'starter' soup that you can make your own. I made mine thinner than what the photo seems to show but that's another place for customizing the recipe. Thanks Food Hero!

You might also like...

Recipes A to Z (without photos)

Black-Eyed Peas and Greens
Bowl of Black-Eyed Peas and Greens.

Black-Eyed Peas and Greens

Comforting and filling, this recipe is easy to make for New Year’s luck any time of the year.
Prepare:
15 minutes + 6 hours to soak
Cook:
1 hour 10 minutes
Makes:
5 cups
Savory Yogurt Spread
Yogurt dip served in a veggie wrap and sliced vegetables.

Savory Yogurt Spread

A thick and creamy herbed yogurt spread that is great on wraps or for dipping veggies and pita.
Prepare:
5 minutes
Makes:
½ cup
Spring Fling Vegetable Chowder
Bowl of soup with asparagus and potatoes topped with cheddar cheese.

Spring Fling Vegetable Chowder

A delicious chowder packed with spring vegetables, hearty potatoes and topped with tangy cheddar cheese.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
8 cups
Chicken Cabbage Stir-Fry
Green cabbage with strips of chicken on a plate.

Chicken Cabbage Stir-Fry

Quick dinner idea combining crisp-tender veggies with ginger, garlic and soy sauce. You can switch the veggies and proteins to fit what you have on hand.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
6 Cups
Stovetop Tuna Casserole
Bowl of egg noodles with peas and tuna mixed in.

Stovetop Tuna Casserole

Tender egg noodles with a creamy sauce, bright peas, and tasty tuna.
Prepare:
10 minutes
Cook:
15 minutes
Makes:
7 Cups
Chicken and Pear Salad
Bowl of pear salad with a creamy dressing and raisins.

Chicken and Pear Salad

A creamy, crunchy, sweet and savory salad that is quick and easy to make.
Prepare:
15 minutes
Makes:
2 ½ Cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.