This Creamy Parsnip Soup is a velvety blend of sweet parsnips, aromatic thyme, and a hint of cardamom, balanced with subtle apple notes for natural sweetness.
Rich in fiber, low in saturated fat, and packed with plant-based goodness, it’s both nourishing and satisfying.
Perfect for quick weeknight dinners or make-ahead meal prep, this wholesome soup offers comfort and elegance in every spoonful.
Creamy Parsnip Soup
Equipment
- 1 Large Heavy-Bottomed Pot or Dutch Oven
- 1 Blender (Immersion or Standard)
- 1 Chef’s Knife
- 1 Cutting Board
- 1 Measuring cups and spoons set
Ingredients
- 3 tablespoons olive oil or butter
- 1 medium onion diced
- 6 cloves garlic roughly chopped
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- ¼ medium apple sliced
- 1 pound parsnips washed and sliced into ½-inch pieces
- 4 cups vegetable or chicken stock
- Salt to taste
- ¼ teaspoon ground cardamom
- ⅛ teaspoon white pepper
- ½ cup heavy cream half-and-half, or dairy-free alternative (optional)
Garnish: Crushed toasted hazelnuts (or walnuts), drizzle of hazelnut oil (optional), fresh thyme sprigs
Instructions
- Prepare and Organize Ingredients: Start by washing, peeling (if desired), and slicing the parsnips into ½-inch thick rounds for even cooking. Dice the onion finely for a smooth texture, and roughly chop the garlic cloves. Slice the apple into thin pieces, leaving the peel on for added nutrients. Gather all spices, stock, and cream (if using) to ensure a smooth cooking process.
- Sauté Aromatics for Flavor: In a large heavy-bottomed pot or Dutch oven, heat olive oil or butter over medium heat.Add the diced onion and sauté for 6–7 minutes until golden and fragrant, stirring occasionally to prevent sticking. Incorporate garlic, thyme, and sliced apple, allowing them to cook for 2–3 minutes, releasing their natural sweetness and aroma.
- Simmer the Vegetables: Add the sliced parsnips to the pot, season lightly with salt, and pour in the vegetable or chicken stock. Stir gently to combine and bring the mixture to a gentle boil. Reduce the heat to low, cover with a lid, and simmer for 12–14 minutes or until the parsnips are fork-tender.
- Blend to Silky Perfection: Once the parsnips are fully cooked, remove the pot from heat. Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, transfer in batches to a high-speed blender and blend until velvety. Return the blended soup to the pot and place it back on low heat.
- Season and Enrich the Soup: Stir in ground cardamom and white pepper, whisking gently to distribute the spices evenly. Taste and adjust seasoning with additional salt, if needed. For extra richness, add heavy cream, half-and-half, or a dairy-free alternative, stirring until fully incorporated.
- Garnish and Serve: Ladle the hot soup into bowls and top with crushed toasted hazelnuts (or walnuts for a variation). Drizzle lightly with hazelnut oil for an elevated flavor and garnish with a small sprig of fresh thyme. Serve immediately while warm and creamy.
- Optional Roasted Version: For a deeper, caramelized flavor, roast the parsnips, onion, apple, and garlic instead of sautéing. Arrange them on a baking sheet, drizzle with olive oil, season with salt and pepper, and cover tightly with foil. Roast in a preheated oven at 400°F (200°C) for 20–30 minutes until tender. Then blend with warm stock and follow steps 5 and 6 for seasoning and serving.
Notes
- Parsnips provide natural creaminess, making the soup rich even without added cream.
- Roasting vegetables before blending creates a deeper, more caramelized flavor.
- Substitute hazelnuts with walnuts, pecans, or pumpkin seeds for a nut-free twist.
- Freshly ground cardamom enhances the aroma but can be reduced for a milder flavor.
- Use vegetable stock for a vegetarian or vegan-friendly version of the soup.
- Garnish with fresh thyme or a drizzle of nut oil to elevate presentation.
- Soup thickens as it cools; add a splash of stock when reheating for best texture.
Chef’s Secrets for Perfect Flavor
The key to an exceptional parsnip soup lies in building layers of flavor.
Start by sautéing onions until golden to release natural sweetness, then incorporate garlic and apples for balance.
Roasting the vegetables beforehand intensifies their richness and adds depth.
Blending while still hot ensures a velvety finish, and using freshly ground spices right before serving keeps the aroma bright and lively.
Serving Suggestions for Every Occasion
This soup makes a refined starter for dinner parties or a satisfying light meal when paired with crusty artisan bread.
For a heartier option, serve alongside roasted chicken, seared fish, or a fresh winter salad with citrus dressing.
A drizzle of hazelnut oil or a sprinkle of fresh herbs can elevate its presentation, making it feel gourmet even on a busy weeknight.
Storage Tips to Keep It Fresh
Store cooled soup in an airtight container and refrigerate for up to four days.
When reheating, warm gently over low heat to maintain its smooth consistency, adding a splash of stock or cream if it thickens.
For longer storage, freeze in portioned containers for up to three months. Thaw overnight in the refrigerator before reheating for best results.
Frequently Asked Questions (FAQs)
1. Can I make this soup vegan?
Yes! Use olive oil instead of butter and replace cream with coconut cream or a plant-based alternative for a rich, dairy-free version.
2. Do I need to peel the parsnips?
Peeling is optional. Young, tender parsnips have thin skins that blend smoothly, while older ones may have tougher skins that are better removed.
3. Can I use other nuts for garnish?
Absolutely. Walnuts, pecans, or even toasted pumpkin seeds work beautifully as alternatives to hazelnuts, adding a similar crunch and nutty flavor.
4. How can I make the soup thicker?
Simply reduce the stock slightly or simmer longer after blending. Alternatively, add a small cooked potato to the mix before blending for extra body.
5. What can I pair with this soup?
It pairs well with fresh salads, artisan bread, or main dishes like roasted poultry or baked fish, making it versatile for both casual and formal meals.
