Roast parsnip soup is a British classic that turns the humble parsnip into a deeply comforting, sweet, and nutty bowl of goodness. Roasting the parsnips first caramelises their natural sugars, giving the soup a far richer flavour than a simple boiled version. This easy recipe uses simple ingredients and delivers a silky, creamy texture that’s perfect for a chilly day.
Ingredients
- 500 g (1 lb 2 oz) parsnips, peeled and cut into chunks
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 tbsp butter (or extra oil for dairy-free)
- 1 litre (4 cups) vegetable stock (low-salt is fine)
- 100 ml (1/2 cup) double cream or crème fraîche, plus extra to serve
- 1/2 tsp ground nutmeg (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat your oven to 200°C (400°F). Place the parsnip chunks on a baking tray, drizzle with the olive oil, and season with salt and pepper. Toss to coat evenly.
- Roast the parsnips for 25–30 minutes, turning once halfway, until they are tender and golden brown at the edges. The caramelisation is key for flavour.
- While the parsnips roast, melt the butter in a large saucepan over medium heat. Add the chopped onion and cook gently for 5–6 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
- Add the roasted parsnips to the saucepan, then pour in the vegetable stock. Bring to a boil, then reduce the heat and simmer for 10 minutes to allow the flavours to meld.
- Remove the pan from the heat and blend the soup until smooth using a hand blender, or transfer to a stand blender in batches. Be careful with hot liquid—vent the lid slightly.
- Stir in the cream and nutmeg (if using). Season with salt and pepper to taste. If the soup is too thick, add a splash more stock or water to reach your desired consistency.
- Ladle into bowls and swirl a little extra cream on top. Serve hot.
Tips
- Substitutions: Swap the double cream for coconut milk for a dairy-free version, or use half milk and half stock for a lighter soup. If you don’t have nutmeg, a pinch of ground ginger or cinnamon works beautifully.
- Storage: This soup freezes well for up to 3 months. Cool completely, then transfer to airtight containers or freezer bags. Thaw overnight in the fridge before reheating.
- Common mistake: Don’t skip the roasting step—boiling parsnips makes the soup watery and bland. Also, blend thoroughly to avoid a grainy texture; a high-speed blender gives the silkiest result.
- Make it ahead: The soup can be made up to 2 days in advance and kept in the fridge. The flavour actually improves overnight.
Serving Suggestions
Serve this soup with crusty bread or a warm baguette for dipping. A sprinkle of toasted seeds (like pumpkin or sunflower) adds crunch, and a few fresh chives or parsley bring colour. For a more filling meal, pair it with a grilled cheese sandwich or a simple green salad.
Variations
- Apple & Parsnip: Add one peeled, chopped apple to the roasting tray with the parsnips. The apple adds a subtle sweetness and fruity note.
- Spiced Parsnip: Stir in 1 teaspoon of curry powder or garam masala with the garlic for a warming, spiced version.
- Parsnip & Pear: Replace the apple with a ripe pear for a more delicate sweetness.
- Herby: Add a sprig of fresh thyme or rosemary to the stock while simmering, then remove before blending.
Storage and Reheating
Store leftover soup in an airtight container in the fridge for up to 4 days. To reheat, warm gently in a saucepan over medium heat, stirring occasionally, until piping hot. You can also reheat individual portions in the microwave, but be sure to stir halfway through. The soup will thicken on standing; add a splash of stock or water when reheating if needed. Freeze in portions for up to 3 months—thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use frozen parsnips? Yes, but thaw them completely and pat dry before roasting. They may not caramelise as well as fresh ones, so consider adding a little honey or maple syrup to the roasting tray to boost sweetness.
How do I make the soup vegan? Use olive oil instead of butter, and replace the double cream with coconut milk or a plant-based cream. The soup will still be creamy and delicious.
Why is my soup bitter? Bitterness can come from over-roasting the parsnips until they burn. Keep an eye on them and remove as soon as they are golden. Also, make sure your stock isn’t too strong—low-salt stock is safer.
Can I leave the skin on the parsnips? Yes, if they are well-scrubbed and organic, but the skin can be fibrous. Peeling gives a smoother texture.
Can I make this in a slow cooker? Yes, but you’ll need to roast the parsnips first for the best flavour. Then add all ingredients to the slow cooker and cook on low for 4–5 hours, then blend.
Is this soup suitable for freezing? Absolutely. Freeze in individual portions for easy lunches. Just remember to cool completely before freezing and leave headroom in containers as the soup expands.
Related
- Grilled Chicken Breast Recipe (Juicy, Never Dry)
- 4 oz Chicken Breast Nutrition: Protein, Calories & More
- Chicken Breast Nutrition Facts per 100g, Cooked
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).