Parsnip soup

    35 min

    A quick and simple soup, which is the perfect winter warmer. Parsnips are simmered with carrot and celery in a chicken stock and then pureed until smooth. Enjoy with crusty bread, if desired.

    1625 people made this

    Serves: 4 

    • 1 small onion, finely chopped
    • 1 clove garlic, finely chopped
    • 1 teaspoon grated fresh ginger root
    • 1 small carrot, thinly sliced
    • 1/2 stick celery, thinly sliced
    • 1/4 teaspoon dried thyme
    • 30g unsalted butter
    • 3 medium parsnips, thinly sliced
    • 500ml chicken stock
    • salt
    • pepper
    • ground nutmeg
    • crème fraiche (if desired)

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat the butter in a saucepan and saute onion, garlic, ginger, carrot, celery and thyme for 10 minutes over medium-low heat or until onion is soft.
    2. Add parsnips and stock. Bring to the boil. Cover and simmer for 15 minutes until the vegetables are very soft.
    3. Puree soup and season with salt, pepper and nutmeg. If the soup is too thick, thin with some water or if you like it creamy with crème fraiche.

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    Reviews in English (24)


    Although I did not use the ginger or celery I used 5 parnsips. I loved this soup. I may have used a little too much butter but it made it richer. I will be making this again very soon!  -  26 Sep 2012


    Lovely! Here in the Netherlands parsnips were a forgotten veg but now luckily, since a few years a standard autumn veg.  -  17 Oct 2011


    Yummy Very simple to make too  -  07 May 2011