Parsnip Soup

Parsnip Soup
Parsnip Soup

Here’s a rich and creamy puréed parsnip soup, perfect for those cool autumn nights. Try adding a peeled and diced celeriac with the parsnips for added depth of taste!

1 onion, peeled and chopped
About 1 pound of parsnips, peeled and cut into 2-3″ chunks
Olive oil to coat bottom of soup pot
1 quart chicken or vegetable stock or enough to generously cover the parsnips
Optional: cream or milk
Salt and freshly ground pepper


  1. Heat soup pot over medium heat with olive oil.  Add chopped onion and sauté until translucent.
  2. Add parsnips and stir, sautéing with the onion for about 3-5 minutes.  Add chicken or vegetable stock and bring to a boil.  Cover, reduce heat and let simmer for about 30 minutes; parsnips should be very soft.  Turn off heat.
  3. Using an immersion blender, puree the soup directly in the soup pot.
  4. You can add a bit of cream or milk, depending on if you want a creamier soup.  Add salt and pepper to taste.


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