5 from 4 votes

Creamy Parsnip Soup (Easy and Satisfying in 20 Minutes!)

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This yummy parsnip soup is easy, delicious, flavorful, and has a silky smooth consistency. It’s made with simple ingredients like hearty root vegetables.
Prep time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
£0.88
Makes: 5
mains
British
Freezable

As the weather is slowly warming up, it’s the perfect time of year to shake off the last of that winter chill with a velvety smooth soup like this parsnip soup. This easy recipe is done in under 20 minutes and is budget-friendly, so it’s great for a quick weeknight meal.

It’s a great dish for when you need to use up winter vegetables. Expect a deliciously sweet and savory taste in every bite. Let’s dig into this recipe that warms you up in a hurry so you can start enjoying this creamy parsnip soup.

A bowl of creamy pale coloured soup topped with fresh basil and some oli and seasoning with a parsnip in partial view behind.

Why you’ll love this recipe

Fast meal – Did I mention this yummy parsnip soup is ready in only 20 minutes?

Comforting – Made with hearty winter veg and roasted parsnips, this parsnip soup recipe offers a cosy meal.

Flavorful – Onions, garlic, and fresh basil help provide a delightful flavour in every bite of this soup.

Velvety smooth – Using a hand blender to blitz the soup helps create a deliciously smooth consistency for this easy parsnip soup.

Simple ingredients—One of the best parts about this recipe is that it uses simple ingredients that you probably already have in your kitchen or pantry.

Try these other tasty soup options this week to stay warm: Roasted Vegetable Soup,  Creamy Broccoli and Cauliflower Soup and Courgette Soup.

Ingredients

Ingredients to make parsnip soup laid out on a pale blue background and labelled.

Parsnips – These tasty veggies add a nutty, Earthy taste to parsnip soup recipes. If you don’t have any on hand, you can also use other similar veg like celery root, carrots, turnips, or potatoes. These swaps will alter the flavour slightly.

Cream cheese – Adding cream cheese to this soup helps create a velvety smooth consistency and makes this recipe even more comforting. You can also use heavy cream instead, for a decadent flavour and consistency. You may want to reduce the other liquid in the recipe to account for this swap.

Fresh basil – If you have other fresh herbs on hand, feel free to toss them into this yummy parsnip soup for additional flavour. You can combine them with the basil or use them as a substitute.

See the recipe card for full information on ingredients and quantities.

Variations/ Adaptations

Here are some easy ways to make this parsnip soup match your taste preferences. I typically boil the parsnips for this recipe, but you can also make roast parsnip soup for added flavour (see tips below). Roasted garlic will also add a good amount of flavour to this dish, instead of simply tossing it in the pan.

Add veggies like celery, cauliflower, or carrots for a heartier recipe. This is one recipe that’s easy to make vegan. Simply swap out the cream cheese for a vegan cream or dairy-free cheese alternative. Don’t be afraid to experiment with fresh herbs like chives and rosemary when making this soup.

For a flavour boost, you can also top the soup with shaved parmesan cheese. If you don’t have white wine vinegar, you can use fresh lemon juice instead to make this creamy soup.

Here are some other delicious soup recipes: Green Chili Chicken Soup, Easy Carrot and Coriander Soup, and Easy Bacon and Lentil Soup.

How to make creamy parsnip soup

  1. Start by peeling the parsnips and removing the ends (Image 1).
  2. Once peeled, slice the parsnips into small chunks (Image 2).
2 step by step photos, the first with peeled parsnips on a chopping a board and the second withthe parsnips sliced into pieces.

3. Meanwhile add the onion and olive oil to a large saucepan over a low/medium heat. Season generously with salt and pepper and fry for 5 minutes (Image 3).

4. After 5 minutes, add the garlic into the pan to fry for a couple of minutes before adding the parsnips, dried sage and stock (Image 4).

2 step by step photos, the first with finely sliced onions in a large saucepan and the second with  the onions fried and seasoned next to a chopping board with sliced parsnips.

5. Cover with a lid and leave to simmer for 15-20 minutes, or until the parsnips are soft/falling apart (Image 5).

6. Turn off the heat and use a hand blender to blitz until smooth (Image 6).

2 step by step photos, the first with sliced parsnips in water in a large saucepan and the second with the parsnips being mixed with a hand blender.

7. Once smooth, stir in the cream cheese and white wine vinegar. Stir until fully incorporated, blitz a few times with the blender, then season to taste (Image 7).

8. Serve up with a crack of black pepper and a sprinkle of fresh basil (Image 8).

2 step by step photos, the first with parsnips blended with a hand blender in a large saucepan and the second with the parsnips soup ready in the saucepan.

Need some inspiration for the main course? Try my: Easy Boursin Cheese Baked Pasta, Creamy Mustard Chicken and Grinder Salad

Tips for the best result

Make smooth with a blender
While you can use a hand blender to create this parsnip soup, it will not give you a silky smooth texture. Instead, add the soup to a blender and blitz until it’s smooth and creamy. If you have doubled or tripled this recipe, you may need to blend it in batches.

Roasting the parsnips will add depth of flavour
Tossing the parsnips in the oven first before adding in the liquid helps bring out the flavours of this veg. That means your soup will be even more delicious. I recommend including this step in your soup prep if you have extra time. Roast the parsnips for about 25 minutes with olive oil at 425°F (220°C). Then, follow the steps noted below.

Don’t add the cream cheese until the soup is off the heat
For the best results with this parsnip soup recipe UK version, wait to add the cream cheese until the heat on the stove is off. If you let the soup simmer after adding the cream cheese, it will likely curdle and become chunky in the soup.

A bowl of creamy pale coloured soup topped with fresh basil and some oli and seasoning with a crusty loaf sliced on a chopping board and some parsnips on a plate.

Serving Suggestions

I always recommend you eat soup with crusty bread, especially this parsnip soup. It’s the best way to sop up all the soup, making this recipe more filling. You can also serve the soup over rice if you wish. I’d recommend adding protein like fish or chicken to the side of this dish, as that will help keep you full for longer.

Storage and reheat instructions

Once the parsnip soup has cooled, pack it into an airtight container (or containers). Then, store it in the fridge. It will be good for up to three days in the refrigerator.

Can you freeze it?
This recipe for parsnip soup freezes incredibly well. Simply pack it in airtight containers (once cooled) or baggies and keep it in the freezer. Consume this soup within 1-2 months for the best flavour.

To defrost the soup, put it in the fridge overnight. Then, heat it on the stovetop over low heat until it’s warmed throughout. Be sure to stir consistently as you reheat. Since it has cream cheese, it’s best to avoid higher temps when reheating.

Here are some articles about reheating ; The Best Way to Reheat Baked Ziti, The Best Way To Reheat Salmon and How to Reheat Rotisserie Chicken

FAQs

Should parsnips be peeled for soup?

I recommend peeling parsnips before adding them to recipes like this parsnip soup. If you don’t peel them, you’ll likely be adding a bitter taste to the soup.

Why is my parsnip soup bitter?

If you leave the peels on the parsnip, it can cause your soup to taste bitter. Ensure you rinse the parsnips well and prep them before adding them to this recipe.

How do you thicken parsnip soup?

There are a few ways you can thicken this creamy parsnip soup recipe. The quickest method is adding a cornstarch or flour slurry and allowing the soup to simmer until it thickens. You can also simmer it for a longer time so more of the liquid evaporates. Adding shredded cheese will also help thicken this easy parsnip soup recipe.

How do you thin parsnip soup?

Add more vegetable stock or chicken broth if your pureed soup is too thick. This step will help thin out the soup.

Don’t forget about dessert! Try these yummy, sweet recipes to finish off your meal: Soft Flapjack Recipe, Easy Chocolate Nests and Mini Cheesecakes.

A bowl of creamy pale coloured soup topped with fresh basil and some oil and seasoning with a crusty loaf sliced on a board and some parsnips on a plate behind.

If you tried this Creamy Parsnip Soup recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x

Parsnip Soup

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5 from 4 votes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
£0.88
mains
British
Freezable
Servings: 5
This yummy parsnip soup is easy, delicious, flavorful, and has a silky smooth consistency. It’s made with simple ingredients like hearty root vegetables.

Ingredients

  • 2 onions, finely diced (£0.20)
  • 4 cloves of garlic, thinly sliced (£0.39)
  • 1.5 kg parsnips, peeled and sliced into small chunks (£0.65x3)=(£1.95)
  • 200 g cream cheese (£1.25)
  • Fresh basil, torn to serve (£0.60)
  • Optional crusty loaf sliced to serve

Cupboard essentials

  • 2 tbsp extra virgin olive oil
  • 1 tsp dried sage optional
  • 1.5 litres vegetable/chicken stock
  • 1 tbsp white wine vinegar
  • Salt & Pepper

Method

  • Start by adding the onion and olive oil to a large saucepan over a low/medium heat. Season generously with salt and pepper and fry for 5 minutes.
  • Meanwhile, peel and slice your parsnips. After 5 minutes, add the garlic into the pan to fry for a couple of minutes before adding the parsnips, dried sage and stock.
  • Cover with a lid and leave to simmer for 15-20 minutes, or until the parsnips are soft/ falling apart.
  • Turn off the heat and use a hand blender to blitz until smooth. Once smooth, stir in the cream cheese and white wine vinegar. Stir until fully incorporated, then season to taste.
  • Serve up with a crack of black pepper and a sprinkle of fresh basil.

Notes

  • Achieve a really smooth texture by using a blender, although I used a hand blender. Blend soup until creamy, especially when scaling recipe.
  • Enhance flavour by roasting parsnips beforehand; oven roasting brings out richer flavors for a more delicious soup.
  • Add the cream cheese off the heat to prevent curdling.

Nutrition

Servings: 5 servings
Fat: 21g
Calories: 407kcal
Carbohydrates: 52g
Protein: 7g

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