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–+ servings

Parsnip Soup Recipe

This creamy parsnip soup is a cozy bowl of comfort with its smooth texture, sweet earthy flavor, and a gentle kick of spice. Topped with golden garlic-Parmesan croutons, it’s a deliciously satisfying dish for any cold-weather meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: European
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 800 g parsnips peeled and cut into small chunks
  • 750 ml hot vegetable stock
  • 1 onion finely chopped
  • 2 cloves garlic peeled and crushed
  • ½ tsp dried chilli flakes
  • 300 ml milk
  • Sea salt and freshly ground black pepper to taste
Garlic Bread Croutons
  • 300 g bread cut into cubes (use rustic or artisan-style bread)
  • 4 tbsp olive oil
  • 3 cloves garlic peeled and crushed
  • 2 tbsp grated Parmesan cheese
  • Sea salt and freshly ground black pepper to taste
Optional Garnishes
  • Grated cheese
  • Goat’s cheese cubes
  • Toasted hazelnuts
  • A drizzle of extra virgin olive oil

Method
 

  1. Place the chopped parsnips, onion, garlic, chilli flakes, vegetable stock, and a generous pinch of salt and pepper into a large saucepan. Set over medium heat and cook gently for around 20 minutes, or until the parsnips are completely tender and soft.
  2. Once the vegetables are fully cooked, pour in the milk and blend everything until smooth and creamy. Adjust the consistency with a little more milk or stock if needed to achieve your desired texture.
Garlic Bread Croutons
  1. Preheat the oven to 200°C (392°F). In a large mixing bowl, toss the bread cubes with olive oil, crushed garlic, grated Parmesan, and a pinch of salt and pepper. Spread the cubes out in a single layer on a baking tray, making sure there's space between them for even browning.
  2. Bake for approximately 10 minutes or until golden and crispy, turning halfway through if needed. Keep a close watch—they can brown quickly.
To Make in a Slow Cooker
  1. If using a slow cooker, reduce the vegetable stock to 350 ml. Add the parsnips, onion, garlic, chilli flakes, salt, and pepper, then cook on LOW for 7–8 hours or on HIGH for 3–4 hours. Add the milk just before serving and blend to a silky consistency. Adjust seasoning and serve hot with garnishes or croutons.

Nutrition

Calories: 350kcal

Notes

  • Consistency: If the soup turns out too thick, simply add a splash of extra milk or vegetable stock to loosen it to your desired texture.
  • Onions and Garlic: Pre-chopped frozen onions and garlic work perfectly and save time during prep.
  • Chilli: If you're sensitive to heat, start with a tiny pinch of dried chilli flakes—more can be added later to suit your taste.
  • Stock: Vegetable stock made from a cube is absolutely fine. Marigold powder is a great option for added flavor.
  • Nutritional Value: The nutritional information provided does not include optional garnishes or the garlic bread croutons. For croutons (and all toppings), measurements are guided by the heart. 
  • Other Topping Ideas: Try grated cheese, goat’s cheese cubes, toasted hazelnuts, or a drizzle of extra virgin olive oil for extra flavor and texture.
  • Milk: To make the recipe vegan, substitute dairy milk with a plant-based alternative such as oat, almond, or soy milk.
  • Carrot and Parsnip Soup Variation: For a twist, replace half the parsnips with carrots and follow the recipe as usual.

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