This one-pot, creamy Parsnip soup is easy to make and filled with flavor from just a few budget friendly ingredients. A family favorit and comes together in just around 30 minutes.
Parsnip soup is easy to make, budget friendly and tastes delicious! The parsnips get a slightly sweet flavor when cooked and blends up perfectly with the spices and garlic.
The mild and creamy soup is a real family favotite and perfect to make in the cold wither months, just like this potato leek soup or this Mushroom and potato soup. It only requires a few ingredients and comes together in just under 30 minutes.
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Ingredients
This creamy parsnip soup is made from a few basic and budget friendly ingredients.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Leeks, use 2 large or 4 small. Make sure to clean them well before chopping, use the white and light green parts.
- Garlic, a hint of garlic ads so much flavor to this cream of parsnip soup.
- Olive oil, or other neutral oil of choice. Butter also works.
- Parsnips, peeled and chopped.
- Potato, use a large russet potatoes or other potato of choice.
- Vegetable stock, store bought or homemade. For a vegan soup, ensure the stock is vegan.
- Spices, dried thyme, salt and black pepper.
- Heavy cream, half and half can also be used for a lighter soup. For a vegan parsnip soup, use you favorite vegan heavy cream, soy or cashew are great options. Coconut milk is another great option.
- For serving, (optional) a drizzle of heavy cream, crackers or croutons and fresh chopped thyme.
See recipe card for quantities.
Instructions
Making this leek and parsnip soup is easy and fast. Follow the step by step photos and instruction below.
For the full written instructions, see the recipe card at the bottom.
- Step 1: Heat the oil in a large soup pot and sauté the leeks until soft, stirring often. Add the minced garlic and spices, sauté for another minute or until fragrant.
- Step 2: Add the stock, parsnip and potatoes to the pot, and bring to a simmer. Cook until the vegetables are fully cooked through and soft.
- Step 3: Take the soup off the heat and add the cream.
- Step 4: Blend the soup until creamy and smooth with an immersion blender.If the soup is too thick, add a little more vegetable broth.
Hint: To ensure the vegetable soup with parsnips blends up smooth and creamy, the vegetables should be cooked until really soft. This will make them easier to blend.
Substitutions and Variations
- Vegan – to make this a vegan parsnip soup, use a vegan heavy cream or coconut milk.
- Herbs – this parsnip vegetable soup is mildly spiced with some dried thyme. Fresh thyme is a great alternative, use 1 tablespoon minced fresh thyme, instead of the dried, added with the vegetables. The soup is also topped with some chopped fresh thyme. Another option is some chopped parsley.
- Onion – this potato leek and parsnip soup uses chopped leeks. Use either 2 large leeks or 4 small ones. Other alternatives are to use one leek and replace the other leek with a yellow onion, all onion or 4 large shallots.
- Potatoes – I used a russet potatoes for this soup, but any starchy variety works well for a creamy result. The potatoes can also replaced with either sweet potatoes or carrots or thy this Carrot apple soup.
- Make it spicy – This creamy soup has a mild flavour, for a little spicier soup, top with some red pepper flakes or a drizzle of chili oil to taste.
- Cream – The heavy cream can be replaces with half and half or full fat milk for a lighter parsnip cream soup. It won’t be as creamy, but still taste fantastic! Dairy free or vegan cream can also be used.
- Oil – Instead of olive oil, use any neutral tasting oil like avocado oil. Butter is also a great alternative.
Storing soup
Soups like this parsnip leek potato soup can be made ahead of time and are perfect for meal prep! If you like to keep some for later, I recommend even doubling the recipe to make lots of delicious leftovers. Store the soup in the fridge, or freeze for later. Follow the instructions listed below for how to best store soup:
- Refrigerator: When the soup has cooled down to room temperature, pour into an airtight container and seal tight with the lid. Store the soup in the fridge for up to 5 days.
- Freezer: The parsnip potato soup can also be frozen. Follow the directions for the fridge or divide the cooled soup into freezer friendly ziplock bags. Carefully try to press out any air from the bag, and seal them really well so the soup won’t leak. The soup will expand a little when frozen so don’t overfill any container. Freeze the soup for up to 2–3 months.
How to reheat soup
The soup can be reheated in 2 different ways, the microwave or on the stove. The fastest and easiest way, is to reheat one bowl of soup in the microwave. Heat on high heat for 2-3 minutes, or until it is piping hot and bubbling. Stir well and let the soup sit for about 30 seconds before serving, this allows the heat to evenly distribute.
If reheating more than one portion of this soup, it is easier to heat it on the stove. Add the soup to a large pot and heat on low to medium heat, stirring often until the soup comes to a simmer. Serve when piping hot and top with a drizzle of cream and some cracked if desired.
Do not save reheated leftovers.
Equipment
This cream of potato and parsnip soup, is blended until smooth with an immersion blender. It is the easiest and fastest way to blend soups. If you don’t have one of these blenders, no problem! Let the soup cool down a little and add it to a food processor or blender instead. Be carful working with hot soup, don’t fill the food processor or blender too much, otherwise it can splash out and risk burning you. Better to blend the soup in batches. Pour the soup back into the pot and heat if needed.
FAQ
Trim the hard and dark green top of the leeks and discard. Use the white and light green parts of the leek. Make sure to clean the leek well since it can have dirt in between the layers, especially in the top part. Slice it in half lengthwise and then rinse well before slicing.
Yes, they should be peeled for the soup to blend up smooth and creamy.
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This one-pot, creamy Parsnip soup is easy to make and filled with flavor from just a few budget friendly ingredients. It is a family favorit and comes together in just around 30 minutes.
- 2 tablespoon olive oil
- 2 large leeks, rinsed and chopped
- 2 garlic cloves, minsed
- 1 ½ lbs (680g) parsnips, peeled and chopped
- 1 large russet potato, peeled and chopped
- 4-5 cups vegetable stock
- 1 teaspoon salt, or more to taste
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper, or more to taste
- ½ cup heavy cream (vegan if needed)
- For serving heavy cream, croutons and fresh chopped parsley or thyme
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Heat the oil in a large soup pot or dutch oven, sauté the leeks until soft, for about 5 min, stirring often. Add the minced garlic and spices, sauté for another minute or until fragrant.
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Add the stock, parsnips and potatoes to the pot and bring to a simmer. Cook for about 15-20 minutes, or until the parsnips and potatoes are soft and cooked through. Add more vegetable broth if needed.
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Take the soup off the heat and add the heavy cream. Blend the soup until smooth and creamy using an immersion blender. If the soup is too thick, add a little more broth or heavy cream if desired. Season with more salt and pepper to taste.
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Serve hot with optional toppings like a drizzle of heavy cream, crackers or croutons and fresh chopped thyme or parsley.
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