Parsnip soup

A soft, slightly sweet winter soup made with parsnip, the forgotten vegetable with a subtle flavour. Comforting and creamy, it is an original dinner that makes a change from the usual soups.

Prep: 10 min  |  Cook: 25 min  |  Servings: 4  |  Difficulty: Very easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, items) use average weights. 189 kcal · 4 g protein · 30 g carbohydrate · 4 g fat

Ingredients

• 500 g parsnips
• 1 potato
• 1 onion
• 1 tbsp olive oil
• nutmeg, salt, pepper

Method

1. Fry the onion in the oil.
2. Add the parsnips and potato, cut into pieces.
3. Cover with water or stock and cook for 20 minutes.
4. Blend until smooth with a pinch of nutmeg.

Nutritional benefits

Parsnip is rich in fibre, potassium and vitamin C, with a mild, slightly sweet flavour. More nourishing than many root vegetables yet low in calories, it makes a comforting and original soup. Naturally vegan and gluten-free.

Variations and substitutions

• Mixed parsnip and carrot, or parsnip and leek.
• Creamier: coconut milk.
• With curry powder or cumin.
• Topped with toasted hazelnuts.

Storage and make-ahead

Keeps for 4 days and can be frozen: ideal for batch cooking.

💡 Good to know

Choose parsnips that are not too large: very big ones have a woody core that is best removed before cooking.

Related reading

Discover more vegetarian recipes · vegan recipes · gluten-free recipes · healthy & balanced recipes.

Ingredients in this recipe: parsnips · potato · onion · olive oil · nutmeg.

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