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easy parsnip soup recipe

Parsnip Soup with Garlic Croutons - Easy 20 Minute Recipe

An delicious and tasty homemade Parsnip Soup recipe, so easy, made all in one pan. Ready in just 20 minutes.  
Servings 4
Calories 199kcal


  • 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


  • 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.)


Note 1 - Onions and Garlic
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 😘


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