An delicious and tasty homemade Parsnip Soup recipe, so easy, made all in one pan. Ready in just 20 minutes.
It is 100% soup season and I am here for it. The relief of coming home from the cold to a cosy, warming bowl of soup, what can be better?
This delicious Parsnip Soup recipe is thick, velvety smooth and perfect for topping with all of the good and tasty stuff in life like Garlic Bread Croutons (oh hello). Dive in my friends.
You’ll love this Parsnip Soup recipe because:
Just throw all of the ingredients in
Takes just 30 minutes
Velvety thick and smooth
Just throw all of the ingredients in
FAQs on the Parsnip Soup Recipe
Can this soup be frozen?
Yes! When cooled freeze in portion pots for 3 months.
Can this soup be made vegan?
Yep, just use a milk alternative.
Can this parsnip soup be made in the slow cooker?
Yes. Reduce the stock to 350ml instead of 750ml and cook on LOW for 7-8 hours or HIGH for 3-4 hours. Then add the milk and blend.
If the soup is too thick at this point you can add a little more stock to thin it.
Can I make this as Carrot and Parsnip Soup?
Yes, it’ll be LUSH. Just swap out half of the weight of parsnips for carrots.
More soup recipes?
- Broccoli and Cauliflower Soup – The perfect cheesy combo soup.
- Slow Cooker Pea and Ham Soup – Warming and cosy.
- Courgette Soup – Light and full of flavour.
Hope you enjoy this recipe as much as we do. I’d love to know how you got on and what you thought of it if you make this recipe. Please rate the recipe using the 
by the recipe.
Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.
Parsnip Soup with Garlic Croutons - Easy 20 Minute Recipe
Ingredients
- 800 g Parsnips Peeled and cut into small chunks
- 1 Onion See Note 1.
- 2 Cloves Garlic See Note 1.
- 1/2 tsp Dried Chilli Flakes See Note 2.
- 750 ml Stock See Note 3.
- Salt and freshly ground black pepper
- 300 ml Milk
Garlic Bread Croutons
- 300 g Cubes of Bread See Note 4.
- 4 tbsp Olive Oil See Note 4.
- 3 Cloves Garlic Peeled and crushed
- 2 tbsp Parmesan Cheese Grated
- Salt and freshly ground black pepper
Optional Garnishes
- Grated Cheese
- Goats Cheese Cubes
- Toasted Hazelnuts
- Extra Virgin Olive Oil
Instructions
- Put the parsnips, onion, garlic, chilli flakes, stock and salt and pepper in a large saucepan. Cook over a medium heat for about 20 minutes or until the parsnips are very tender.
- Add the milk and blend until smooth.
Garlic Bread Croutons
- Preheat the oven to 200C.
- Toss the cubes of bread with the oil, garlic, Parmesan and salt and pepper.
- Spread on a baking sheet in one layer, with plenty of space between the cubes, and bake for about 10 minutes. (Keep an eye on them as they can burn.)
Notes
I use pre prepared chopped and frozen onions and garlic. Note 2 - Chilli
If you are worried about the spice levels, just add a tiny pinch and then add more later if needed.
Note 3 - Stock
Vegetable stock made with a cube is fine. I like Marigold powder. Note 4 - Nutrition
Nutritional info does not include the additional optional garnishes, or the Garlic Bread Croutons, as I measure the portions of croutons, as all portions of toppings should be measured, with my HEART
Nutrition
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