Parsnip Soup Recipe


 Preparation Time: 15 minutes  Cooking Time:  45 minutes
 How Difficult Easy  Freeze?   Yes

4 bowls


625g / 1lb parsnips
1 medium onion
1 small carrot
2 garlic cloves, skins on
3 rosemary sprigs
2 tablespoons of olive oil
1ltr / 1 pints hot vegetable stock
150 ml pot double cream


A roasting pan
Large saucepan
Hand blender


Preheat the oven to 220C or gas mark 7.

Parsnips are not one our favourite vegetables but this soup recipe brings out a sweetness in them which is totally surprising, a very delicious soup. Many recipes spice up the soup a bit and it's easy to do. Simply add a teaspoon of mild curry powder and some Garam Masala and that's it, spicy Parsnip Soup. But I'm not sure, our version without the spices tastes better to my tats buds.

We also thought about presentation, and our soup was decorated with a few sprigs of parsley. Most soups benefit from from a sprig or two of something on the top, after all we judge food with our eyes as well as our taste buds. An alternative to parsley which particularly liked was a few grated strands of carrot sprinkled over the top. The orange of the carrot contrasted very well with the yellow of the parsnip soup.


Cut the parsnips, onions and carrots into chunks of about 1in / 2-5cms.

Put all the vegetable in the roasting tin with the rosemary and garlic.  Pour the oil over making sure the vegetables are coated well.

Roast for 40-45 minutes until the vegetables are tender. Turn the vegetables halfway through cooking to ensure even colouring.

When cooked, remove the rosemary sprigs and take the skin off the garlic and put the garlic back into the roasting dish.

Put the vegetable and stock in a bowl and blend until it is smooth.

Pour the mixture into a large saucepan, add the cream and gently heat the soup until it is warmed through thoroughly. Season with salt and pepper to taste.

Serve the soup in a bowl with a warm roll or crusty baguette. Delicious!!
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