Easy Parsnip Soup

    35 minutes

    An ideal winter warmer soup using parsnips but also onion, garlic, carrot and celery. Puree to serve then add a dash of crème fraiche.

    162 people made this

    Serves: 4 

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

    Preparation: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  (Review from Allrecipes UK & Ireland)


    Lovely! Here in the Netherlands parsnips were a forgotten veg but now luckily, since a few years a standard autumn veg.  -  17 Oct 2011  (Review from Allrecipes UK & Ireland)


    Yummy Very simple to make too  -  07 May 2011  (Review from Allrecipes UK & Ireland)