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Parsnip Soup Recipe

Parsnip soup served in a bowl
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Parsnip soup served in a bowl

A delicious thick and creamy parsnip soup which is just right for the winter nights. Warming and filling, serve with a warm roll or crusty baguette. Ideal as a stand by small meal because it freezes extremely well. When in season, and parsnis are in season from mid winter to mid spring, they are one of the cheapest vegetables to buy.

INGREDIENTS

Parsnip Soup Ingredients
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Parsnip Soup Ingredients

625g / 1¼lb parsnips

1 medium onion

1 small carrot

2 garlic cloves, skins on

3 rosemary sprigs

2 tablespoons of olive oil

1ltr / 1¾ pints hot vegetable stock

150 ml double cream or milk

Salt and pepper to taste

Four sprigs of parsley (decoration only)

Nutrition information per portion
 
PREPARATION TIME
: 15 minutes
 
COOKING TIME: 45 minutes
 
DIFFICULTY: Easy
 
FREEZE: Yes
 
SERVINGS: 4 servings
 
EQUIPMENT: Roasting tin, large saucepan, hand blender

PREPARATION

Start pre-heating yuor oven to 220°C / Fan 200°C / Gas Mark 7 / 425°F.

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

ADVICE FOR PARSNIP SOUP

Parsnips are not one my 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 level teaspoon of mild curry powder and a sprinkling of Garam Masala and that's it, spicy Parsnip Soup. But I'm not sure, it seems our version without the spices tastes better to my taste 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.

If you enjoy this soup then why not try our apple and parsnip soup which can be found here.

RECIPE INSTRUCTIONS

STEP 1

Place all the vegetablesto into the roasting tin with the rosemary and garlic. Pour the olive oil over making sure the vegetables are coated well.

Vegetables for Parsnip Soup
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Vegetables for Parsnip Soup

STEP 2

Roast for 40-45 minutes in the preheated oven (220°C / Fan 200°C / Gas Mark 7 / 425°F) until the vegetables are tender. Turn the vegetables halfway through cooking to ensure they are evenly cooked.

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

Roasted Vegetables for Parsnip Soup
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Roasted Vegetables for Parsnip Soup

STEP 3

Put the roasted vegetables 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 warmed bowls with a roll or crusty baguette. Delicious!

Blended Parsnip Soup
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Blended Parsnip Soup

SIX RATINGS GIVEN - AVERAGE 4.5 star rating
Five star rating 18 January 2015 From: Beatrice Broadhurst
The best recipe I have ever tried ,it's absolutely Wonderful ,and I am going to share it with my Friends .thank you so much

4 June 2013 From: David
Awesome. I have free rein over 5 acres of parsnips. Looks like I'm fed for a couple of months.. ;)

23 January 2012 From: Lizzie
Really lovely soup.

03 October 2012 From: Anne
Really tasty, so easy to make.

7 November 2012 From: John
Really tasty, so easy to make.

12 January 2013 From: Not Given
Yummy
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