Cream of Parsnip Soup

parsnip soup recipe

5 from 3 reviews

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


  • 14 oz./400 g parsnips, peeled and cut in chunks
  • 7 oz./200 g potatoes, peeled and cut in cubes
  • 2 medium onions, diced
  • 27 oz./800 ml vegetable broth
  • 1 tablespoon extra virgin olive oil or canola oil
  • 1 tablespoon lemon juice
  • 7 oz./200 g soy cream (or plant milk for a leaner version)
  • some nutmeg, freshly grinded
  • some parsley, hacked
  • salt, pepper


  1. Sweat onions on medium heat in a bit of olive oil for three minutes, until onions turn clear.
  2. Add parsnip and potato cubes and let it sweat for another minute.
  3. Pour vegetable broth into the saucepan, cover and bring to a boil. Cook stirring occasionally over medium heat for 15 minutes or until the vegetables are tender. Remove from heat.
  4. Stir in parsley and cream (or milk). Mix with a hand blender or use a food processor
  5. Sir in nutmeg + lemon juice. Season to taste with salt and pepper.
  6. Cover and simmer again at low heat for 5 minutes (but do not boil).
  7. Serve on plates and garnish with some parsley or sunflower seeds


  • For best bioavailability serve it with slices of crusty bread, ideally whole grain.