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When soup season sets in, it’s good to know that we can rustle up a hearty, comforting bowl of deliciousness in just 20 minutes. This Parsnip Soup recipe is simple, easy to make, all made in one pan and full of goodness. Enjoy!
I think some people may be put off making homemade soup because they think they’ll need lots of ingredients and time to get it right. Not so!
It really is possible to take something as simple as a root vegetable and turn it into something utterly delicious and healthy, all with just a few budget-friendly ingredients.
For this creamy Parsnip Soup recipe, we’re making everything in the pan in just 20 minutes. No need to roast anything and most things will already be in your cupboard.
We are, however, adding the option of making this a little bit EXTRA with some quick Garlic Bread Croutons, but these take just 10 minutes in the oven while your soup is simmering.
If you’d rather make this in your slow cooker, you’ll find instructions below, along with how to transform this into Carrot and Parsnip Soup instead.
Why you’ll love this Spicy Parsnip Soup recipe
⭐️ Inexpensive vegetarian ingredients
⭐️ Easy to make a batch or make ahead of time
⭐️ Comforting, warming and satisfying
How we came up with this recipe
Because we often eat soup in the colder months, we can really make the most of lots of vegetables that are in season and make a perfect base for a hug-in-a-bowl dish.
But I also realise that soup is often a quick meal option for us – we either have it for lunch or when we need something low maintenance for dinner.
This is why I like to make soup recipes as simple and quick as possible.
Don’t get me wrong, there’s always a place for roasting vegetables etc beforehand (like with my Roasted Butternut Squash Soup), but we also need recipes where we can throw it all in one pan and be done.
I wanted this Parsnip Soup to be one that could be made without much fanfare. I also knew it couldn’t be boring, so there is a bit of spice that you can modify yourself, and some creaminess from the veg, stock and milk.
Please do give the garlic croutons a go if you have time because they’re SUCH a wonderful little extra that elevate the whole thing!
What to serve with this soup
Toppings:
➡️ Garlic croutons
➡️ Grated cheese
➡️ Goats cheese cubes
➡️ Toasted hazelnuts
➡️ Extra virgin olive oil
On the side:
➡️ Tuna melt
➡️ Crusty bread
➡️ Cheese on toast
Parsnip Soup Ingredients
- Parsnips – Peel them and chop them up
- Onion – I use pre prepared chopped and frozen onions and garlic as it speeds everything up!
- Garlic – Same as above
- Dried chilli flakes – Add as much or little as you like according to taste
- Stock – Vegetable stock made with a cube is fine. I like Marigold powder
- Milk
- Salt and freshly ground black pepper
For the croutons:
- Cubes of bread
- Olive oil
- Garlic
- Parmesan cheese – Grated
- Salt and freshly ground black pepper
How to make Parsnip Soup
- Put the peeled and chopped parsnips, garlic, onion, chilli, stock and seasoning in a large saucepan. Cook over a medium heat for about 20 minutes or until the parsnips are tender.
- Add the milk and blend until smooth.
How to make garlic croutons
- Toss the bread cubes with oil, garlic, parmesan and salt and pepper.
- Spread onto a baking sheet on one layer, leaving plenty of room between them, and bake in a preheated oven for 10 minutes on 200C. (Keep an eye on them as they can burn!)
Substitutions
- Vegan – If you’d like to make this as vegan soup, simply use a dairy free milk instead
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or on the hob before serving.
In the freezer This is great to freeze and would be the perfect standby lunch to grab at the last minute.
This is also an ideal ‘dump bag recipe‘, meaning you can freeze all of the raw ingredients together in a bag in the freezer, then all you have to do is roast together when you’re ready!
Top tips
How to make Parsnip Soup in the slow cooker
- Reduce the stock in the recipe to 350ml and cook on LOW for 7-8 hours or HIGH for 3-4 hours.
- Add the milk at the end and blend before serving.
If the soup is too thick at this point, you can add a little more stock to thin it out.
Turn this into Carrot and Parsnip Soup
This would also be LUSH. Simply swap half of the weight of parsnips for carrots and follow the recipe as normal. Voilà!
Try some other soup recipes this season
⭐️ Slow Cooker Cream of Vegetable
⭐️ Slow Cooker French Onion Soup
FAQs
I find this Bosch CleverMixx one to be a good one, but you can use any hand blender. Or a normal blender is fine to get that smooth soup consistency too.
Yes, it’s best to peel them. However, if you want to skip this step, you can buy pre-prepared parsnips from the supermarket.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Parsnip Soup {Easiest Ever 20 Minute Recipe}
Ingredients
- 800 g Parsnips, Peeled and cut into small chunks
- 1 Onion, See notes
- 2 Cloves garlic, See notes
- 1/2 tsp Dried chilli fakes, See notes
- 750 ml Stock, See notes
- Salt and freshly ground black pepper
- 300 ml Milk, See notes
Garlic Bread Croutons:
- 300 g Cubes of bread, See notes
- 4 tbsp Olive oil, See notes
- 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.)
To make in the slow cooker:
- Reduce the stock in the recipe to 350ml and cook on LOW for 7-8 hours or HIGH for 3-4 hours.
- Add the milk at the end and blend before serving.
Notes
Stock: Vegetable stock made with a cube is fine. I like Marigold powder Nutritional value: Nutritional info here does not include the additional optional garnishes, or the Garlic Bread Croutons. I measure the portions of croutons, as all toppings should be measured – with my HEART 😘 Other topping ideas: Grated cheese, goat’s cheese cubes, toasted hazelnuts, extra virgin olive oil Milk: Swap for a dairy free alternative to make this recipe vegan Turn this into Carrot and Parsnip Soup: Swap half of the weight of parsnips for carrots and follow the recipe as normal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lovely soup! I made it half carrot, and added some Parmesan at the end, and it was delicious. I used a soup maker, and just threw everything in.
Absolutely wonderful soup only used the recipe as I had parsnips likely to be wasted but so surprised by the smooth sweet taste. My husband brought some more parsnips so we can have it again !
I made this soup to the recipe, lovely taste and so warming on a winters day. This recipe is a keeper. Thank you😃
It’s lovely! I used cumin and Garamasala as seasoning and it’s delicious!