Cream of Parsnip Soup

parsnip soup recipe

5 from 3 reviews

A delicious, filling root vegetable soup – especially for fall and winter




  1. Heat rapeseed oil in a large pot over medium-high heat.
  2. Add onions and gently fry for three minutes, until onions turn clear.
  3. Add parsnip and potato cubes and let it steam for another minute.
  4. Pour vegetable broth into the saucepan, cover and bring to a boil.
  5. Cook stirring occasionally over medium heat for 15 minutes or until the vegetables are tender.
  6. Remove from heat.
  7. Stir in parsley and cream (or milk)
  8. Mix with a hand blender or immersion blender.
  9. Season to taste with salt and pepper + lemon juice
  10. Cover and simmer again at low heat for 5 minutes (but do not boil).
  11. Garnish with some parsley.
  12. Tip: you could also garnish with some sunflower seeds