Parsnip Soup {Easiest Ever 20 Minute Recipe}
This is a delicious and simple homemade Parsnip Soup recipe that's so easy, made all in one pan and is ready in just 20 minutes. Perfect comfort food for lunch or dinner.
Servings: 4
Ingredients
- 800 g Parsnips Peeled and cut into small chunks
- 1 Onion See notes
- 2 Cloves garlic See notes
- 1/2 tsp Dried chilli flakes See notes
- 750 ml Hot vegetable 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. If your soup is too thick when it is finished you can add a little extra milk or stock.
Garlic bread croutons:
- Preheat the oven to 200C/400F.
- 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/1.5cups and cook on LOW for 7-8 hours or HIGH for 3-4 hours.
- Add the milk at the end and blend before serving.
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Notes
Consistency: If your soup is too thick when it is finished you can add a little extra milk or stock.
Onions and garlic: I use pre prepared chopped and frozen onions and garlic
Chilli: If you are worried about the spice levels, just add a tiny pinch and then add more later if needed
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.
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
Calories: 199kcal | Carbohydrates: 45g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 807mg | Potassium: 918mg | Fiber: 10g | Sugar: 16g | Vitamin A: 627IU | Vitamin C: 37mg | Calcium: 173mg | Iron: 1mg