Creamy parsnip soup
A smooth and comforting parsnip soup with a hint of chilli, blended until velvety smooth. It goes well with some additions - crisp homemade croûtons, grated cheese, crispy bacon.
Updated : 16 January, 2026
Easy
About 20 min.
Ingredients
1 tablespoon
Olive oil
2 clove
Garlic
600 grams
Parsnip
0.5 teaspoon
Chilli flakes
1 liter
Vegetable broth
200 milliliters
Heavy cream
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200°C.
Step 2
Heat the oil in a heavy-based saucepan over a medium heat. Add the garlic and parsnips and cook for 4-5 minutes, stirring occasionally, until lightly coloured. Stir in the chilli and fry for a further 1 minute.
Step 3
Pour in the stock, stir well and bring to a gentle simmer. Cover with a lid and cook for 12-15 minutes, or until the parsnips are soft and tender.
Step 4
Remove the soup from the heat and blend until smooth using a stick blender.
Step 5
Return the soup to the pan, stir in the cream and gently heat through. Taste and adjust the seasoning with salt and pepper.
Step 6
Serve hot, topped with the croûtons, cheese or bacon, if desired.
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