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.
Cook Time20 minutes mins
Total Time20 minutes mins
Course: Lunch, Soup
Cuisine: Family Food
Servings: 4
- 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
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:
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.
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