This creamy parsnip soup delivers velvety warmth and protein-rich satisfaction , exactly what you need for an everyday meal that’s both easy and comforting. I fell in love with this parsnip soup on a chilly evening , just two bowls and a cozy blanket later, my kitchen felt like a big hug.
My recipe uses simple ingredients , parsnips, potatoes, a touch of cream , to build a heartwarming bowl that whispers “home.” The familiar hint of thyme and the optional sprinkle of Grana Padano cheese keep this recipe true to my flavor‑powered, family‑tested style.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Yummy Ingredients List
- 1 tablespoon olive oil
- 1 medium brown onion, diced
- 1 medium carrot, peeled and diced
- 1 stalk celery, finely diced
- 2 cloves garlic, minced or pressed
- 1 tablespoon fresh thyme leaves
- 2 large floury potatoes (like Maris Piper), peeled and chunked
- 3 medium parsnips, peeled and chunked
- 1.2 L (2 pints) vegetable stock (from 2 stock cubes)
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 150 ml (⅔ cup) single cream
- Flat‑leaf parsley, for garnish (optional)
- Grana Padano or Parmesan, for serving (optional, but oh so good)
Heart‑and‑Home Instructions
- Warm the olive oil in a large saucepan over low‑medium heat. Add diced onion, carrot, celery, and a pinch of salt. Let them soften gently for about 20 minutes , low and slow brings out that sweet, cozy flavor.
- When that trio smells like autumn, add garlic and thyme. Just a few seconds of cooking until you smell that garlic‑thyme combo, and your kitchen will start to feel like a hug.
- Toss in the potatoes and parsnips. Stir until they’re each coated in that fragrant oil.
- Pour in the veggie stock, then season with ¼ tsp salt and ¼ tsp pepper. Give it a gentle stir.
- Simmer over low‑medium heat until the potatoes and parsnips are fork‑tender , about 20 minutes. A sharp knife should slide right through.
- Time to blend! I use a hand blender to go for silky smoothness, but a regular blender works too , just cool slightly and blend carefully, then return to the pot.
- Heat the soup gently again and pour in the cream. Stir continuously until it’s all warmed through and luxuriously combined.
- Ladle into bowls and, if you’d like, garnish with chopped parsley and a generous grating of cheese. Serve right away!
Family‑Tested Tips to Make It Even Better
- Gentle sautéing: Let the onion‑carrot‑celery trio really soften , don’t rush it. That’s where the flavor starts.
- Blending texture: Leave a little potato or parsnip chunk behind if you love a bit of bite.
- Cheesy finish: A swirl of cheese right before serving makes the game , trust me, one spoon is gone before you know it.
Nutrition Highlights (per serving)
- Calories: 326 kcal
- Carbs: 22 g
- Protein: 5.9 g
- Fat: 11 g (Saturated 5.9 g)
- Cholesterol: 14 mg
- Sodium: 1192 mg
- Potassium: 1073 mg
- Fiber: 8.3 g
- Sugar: 11.3 g
- Calcium: 124 mg
- Iron: 3 mg
Flavor Twists to Explore
- Veggie Boost: Stir in wilted spinach or kale for added color and nutrients.
- Cheesy Swap: Try a gruyère or sharp white cheddar in place of Parmesan for a different cheesy angle.
- Spice Kick: Add a pinch of nutmeg or a dash of smoked paprika to warm things up even more.
Batch Prep & Storage Tricks
- Make a double batch and refrigerate in airtight containers for up to 3 days. Reheat gently on the hob, loosen with a splash of water if needed.
- Freezing isn’t the best here (cream can separate), so it’s designed to stay fresh and made again fast.
Oops Moment I Learned From
Once, I accidentally added the cream before blending , and let me tell you, it ended in soup splatters and a scalded forehead! Lesson learned: blend first, stir cream in later. Now I always do it the right way , with less mess and more peace!
Your Soupy Questions Answered
What if I don’t have fresh thyme? Use ½ tsp dried thyme, but keep an eye on seasoning.
Can I use chicken stock instead? Absolutely , just remember it’ll add more sodium, so taste and adjust.
Try This, Share Your Bowl!
I can’t wait for you to taste this bowl of homey comfort , give it a go and let me know how it turned out. Tag me when you share your cozy parsnip soup. Snuggle in and savor every spoonful!
Print
Creamy Parsnip Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This creamy parsnip soup delivers velvety warmth and protein-rich satisfaction, perfect for an easy and comforting everyday meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion, diced
- 1 medium carrot, peeled and diced
- 1 stalk celery, finely diced
- 2 cloves garlic, minced or pressed
- 1 tablespoon fresh thyme leaves
- 2 large floury potatoes, peeled and chunked
- 3 medium parsnips, peeled and chunked
- 1.2 L vegetable stock (from 2 stock cubes)
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 150 ml single cream
- Flat-leaf parsley, for garnish (optional)
- Grana Padano or Parmesan, for serving (optional)
Instructions
- Warm the olive oil in a large saucepan over low-medium heat. Add diced onion, carrot, celery, and a pinch of salt. Let them soften gently for about 20 minutes.
- Add garlic and thyme, cooking for just a few seconds until fragrant.
- Toss in the potatoes and parsnips, stirring until coated in oil.
- Pour in the vegetable stock and season with ¼ teaspoon salt and ¼ teaspoon pepper, stirring gently.
- Simmer over low-medium heat until the potatoes and parsnips are fork-tender, about 20 minutes.
- Blend the soup using a hand blender or standard blender until silky smooth.
- Heat the blended soup gently again and pour in the cream, stirring continuously until warmed through.
- Ladle into bowls, garnish with parsley and cheese if desired, and serve immediately!
Notes
Let the onion-carrot-celery trio really soften for the best flavor. You can leave a few chunks for texture and add a swirl of cheese just before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 326
- Sugar: 11.3g
- Sodium: 1192mg
- Fat: 11g
- Saturated Fat: 5.9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 8.3g
- Protein: 5.9g
- Cholesterol: 14mg