Parsnip Soup Recipe

This parsnip soup is my ultimate comfort food, blending cozy fall flavors with a hint of aromatic spices that feel like a gentle hug in every spoonful. Plus, it’s super easy to make, letting me create a wholesome, creamy bowl of goodness that feels like an indulgence but is totally guilt-free even for a busy weeknight.

I adore making warm and wonderful meals, and my soup of parsnips is one of my chief delights. With the parsnips’ sweet earthiness, a pound of which forms the basis of the recipe, the warmth of cumin, and the aroma of nutmeg, this soup is the very essence of comfort.

It’s “good for you” too, since both parsnips and carrots are packed with fiber.

Ingredients

Parsnips: Full of vitamins, minerals, and fiber; contributes a sweet, earthy taste.

Olive oil is a fat that is good for the heart; it makes the soup rich and offers it an extra dimension.

Onion: Contributes sugar and complexity; dense with antioxidants.

Garlic: Enhances taste with its aromatic sharpness; renowned for its health perks.

Carrot: Introduces natural sweetness and bright color; teeming with beta-carotene.

Vegetable Stock: Foundation for flavor; amplifies the umami depth in soups.

Cream that is heavy: Optional; adds an indulgent creamy texture.

Cumin: Warm and earthy; gives an unmatched aromatic depth.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 pound parsnips, peeled and chopped
• 1 large carrot, peeled and chopped
• 4 cups vegetable stock
• 1 cup water
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground nutmeg
• 1/2 cup heavy cream (optional)
• Fresh parsley, chopped for garnish (optional)

Instructions

1. Olive oil, a large pot, and medium heat are the initial components. Take them and place them in a way that permits the olive oil to warm to a point where it is liquid but not yet bubbling. This is at about 325 degrees F or medium on your stovetop dial. Ingeniously, the humble onion gets chopped and added next. It, too, is allowed to warm, but not so much that it begins to brown. If browned bits of onion are found lurking in your pot, you have gone too far. If, instead, you find a tiny bit of sweetness emerging from your onion, you have succeeded.

2. Introduce the minced garlic into the pot and sauté for one more minute until it becomes fragrant.

3. Add the chopped parsnip and carrot, and cook for 5 minutes, stirring occasionally.

4. Add the vegetable stock and water, then the salt, black pepper, cumin, coriander, and nutmeg. Combine by stirring.

5. Boil the mixture, then reduce the heat to low and cover the pot. Let it simmer 20-25 minutes, or until the parsnips and carrot are tender.

6. Take the pot off the heat and let the soup cool for a while. With an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, you can blend the soup in batches using a regular blender. Pour the pureed soup back into the pot.

7. Stir in the heavy cream until completely blended, if using. If the soup requires reheating, warm it gently over low heat, taking care not to let it come to a boil.

8. Sample the soup and modify the seasoning if necessary, adding more salt or pepper to taste.

9. Scoop the soup into bowls and, if you wish, sprinkle with fresh chopped parsley.

10. Warm it up, serve it, and enjoy your delicious parsnip soup.

Equipment Needed

1. Large pot
2. Stove
3. Cutting board
4. Chef’s knife
5. Wooden spoon or spatula
6. Measuring spoons
7. Measuring cups
8. Immersion blender or regular blender
9. Ladle
10. Mixing bowl (if using a regular blender)

FAQ

• Can I make this soup vegan?Certainly! You can create a vegan version of the soup. Just skip the heavy cream and use a plant-based alternative, like coconut milk or a cream made from soybeans.
• Can I use chicken stock instead of vegetable stock?Of course, using chicken stock will impart a different flavor profile. So, by all means, substitute it in if you want to avoid any vegetarian constraints on the soup.
• How can I thicken the soup if it’s too thin?You can let the soup reduce, cooking it uncovered until it has the consistency you want. Or you might try one of these: a small amount of potato, or a tablespoon of flour. Either of those will work. And then blend.
• What can I use instead of parsnips?If you’re not keen on parsnips, you could swap in more carrots, sweet potatoes, or even turnips for a different flavor.
• How do I store leftovers?Leftover food should be kept in the refrigerator in a container that is airtight. The food will last 3 days tops. To reheat it, put it in a saucepan and heat it over low heat.
• Can this soup be frozen?Certainly! The soup can be frozen without the cream. Allow it to cool completely, then freeze for up to 2 months. Add cream after reheating if desired.
• What can I use as a garnish?You can choose fresh parsley as a great garnish, but it is also a wonderful choice to use fresh chives. Olive oil adds a drizzle of flavor, and croutons give some great texture.

Substitutions and Variations

Olive oil: Replace with 2 tablespoons of either unsalted butter or coconut oil for a different flavor.
Allium cepa: Substitute shallots or leeks for a milder flavor.
Garlic: If you cannot find fresh garlic, substitute with 1/4 teaspoon of garlic powder.
Vegetable broth: Use chicken broth or water, adding a teaspoon more salt if you like it.
Coconut milk is a suitable substitute for heavy cream if you want a dairy-free option. If you leave out the heavy cream (or coconut milk), your soup will be lighter.

Pro Tips

1. Optimize Flavor When sautéing the onion and garlic, consider adding a pinch of salt to help them release their moisture and enhance their sweetness. This will deepen the overall flavor profile of your soup.

2. Enhance Spice Depth Toast the cumin, coriander, and nutmeg gently in the pot for about 30 seconds before adding the liquid ingredients. This can amplify their flavors and give your soup a richer taste.

3. Achieve Perfect Texture To ensure the soup is ultra-smooth, strain it after blending for a refined texture. This step can be especially helpful if you want a velvety finish.

4. Balancing Creaminess If you prefer a dairy-free option, substitute the heavy cream with coconut milk or cashew cream to maintain the soup’s creamy texture while adding a subtle, unique flavor.

5. Garnish Variations Experiment with garnishes like a drizzle of truffle oil, a sprinkle of smoked paprika, or some toasted seeds to add an extra dimension and visual appeal to your soup.