Sweet Potato and Parsnip Soup

Sweet Potato and Parsnip Soup

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A colourful and flavourful parsnip soup with sweet potato. Very simple to make and vegetarian to boot. Feel free to add your own touches, like try adding grated nutmeg or a pinch of allspice.


Serves: 4 

  • 1 30g butter or 1 dessertspoon olive oil
  • 1 carrot, peeled and diced
  • 2 cloves garlic, diced
  • 1 small onion, diced
  • 2 large parsnips, peeled and diced
  • 1 large sweet potato, peeled and diced
  • water to cover
  • 150ml goat milk (or cow or soya milk)

Preparation: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 until 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 saucepan). It should be rather thick.
  4. Back in the saucepan heat over medium heat, add the milk of your choice and simmer for a further 5 minutes.

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