Sweet potato parsnip soup

    40 min

    A colourful and flavourful parsnip soup with sweet potato. Very simple to make and vegetarian to boot. Feel free to add your own touches: try adding grated nutmeg or a pinch of allspice. Serve with chopped fresh herbs, or with a sprinkling of crispy pancetta or bacon pieces.


    Greater London, England, UK
    158 people made this

    Serves: 4 

    • 1 knob of butter or 1 dessertspoon olive oil
    • 1 carrot, peeled and chopped
    • 2 cloves garlic, chopped
    • 1 small onion, chopped
    • 2 large parsnips, peeled and chopped
    • 1 large sweet potato, peeled and chopped
    • water to cover
    • 150ml goat milk (or cow or soya milk)

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat the butter or oil in a medium saucepan over medium heat. Add the carrot, garlic and onion and saute till softened.
    2. Add the chopped parsnips and sweet potato, then add water to cover. Bring to the boil, then turn down to a simmer. Simmer until the vegetables are tender, about 20 minutes.
    3. Take the soup off the heat. In small batches, carefully puree the soup in a blender or food processor (or use a stick blender right in the pan). It should be rather thick.
    4. Back in the pan over medium heat, add the milk of your choice and simmer for a further 5 minutes. Serve and enjoy!

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    Reviews in English (3)


    Amazing and made homemade bread !!!!  -  24 Oct 2015


    I added a little salt and the flavor was amazing. But I do finde the portions to small for 4 people. Next time I make a big portion 😁  -  24 Oct 2017


    Very tasty soup. Thank you for the recipe  -  12 Apr 2015