Using the goodness of fresh veggies and warming ginger, this creamy parsnip soup is rich and buttery while maintaining the natural sweetness that the parsnip is famous for. It’s freezer-friendly, easy to make ahead, and so delicious and decadent it’ll convert even the pickiest of eaters. Speaking of delightful flavors, if you’re a fan of tasty, comforting soups, you might love my creamy zucchini soup as well.
What are parsnips
Parsnip is a white and yellow root vegetable that’s been grown across the world since Roman times! They have a distinctive sweet taste that produces a crispy, caramelized flavor when cooked. Like many root veggies, they’re at their ripest during the coldest months of the year – hence why they often feature on Thanksgiving and Christmas tables.
How to make the best parsnip soup
Prepare the Vegetables: Wash and peel the parsnips well, using a kitchen or vegetable brush to get any dirt out of the crannies. Wash and peel the carrots and ginger. Cut the parsnip, carrots, and celery into medium-sized, even pieces. Mince the ginger. If you want to make the recipe no-waste, keep the parsnip peel aside and turn into parsnip peel chips. Spread on a baking tray, drizzle with olive oil, season with salt and pepper. Cook for 10-12 minutes at 400ºF/200ºC. in the oven until crispy. Sautée and Simmer: Place a large, heavy-bottomed pot on the stove. Heat the olive oil on a medium heat, then add the parsnip and cook for about 4 minutes. Add the carrots, celery and minced ginger and sauté for a further 4 minutes. Pour in the vegetable stock and bring the mixture to a boil. Leave it to simmer for about 20 minutes, occasionally stirring to stop any of the vegetables from sticking to the bottom of the pan. Cook until all the vegetables are tender. Blend and Season: Using a hand-held mixer or an immersion blender, blend the vegetable and stock mixture until completely smooth. Add the cream and stir to combine, then season with salt and black pepper to taste. Serve: Pour your soup into your favorite bowl and top with fresh croutons, a sprinkle of crispy bacon bits or parsnip peel chips. Sprinkle with black pepper for more flavor or garnish with chopped fresh herbs, then enjoy with big hunks of garlic bread or a cheesy garlic bread for a true hug in a bowl experience.
Best sides for parsnip soup
If you’re serving parsnip soup as part of a larger meal, try pairing it with one of these easy side dishes – a great way to add more nutrients or give you an excellent dipping alternative to bread. Try it with these classic sides:
In The Fridge: Allow the creamy parsnip soup to cool completely before storing in an airtight container or a Ziplock bag. In the refrigerator, it’ll keep for up to three days. To Freeze: To keep your parsnip soup for longer, pour the cooled soup into freezer-safe containers. Make sure to keep a little bit of space at the top of every container, as liquid expands when it’s frozen. Label your containers and store. They’ll keep in the freezer for up to three month. You can also freeze them in portion sizes, either in Ziplock bags or in ice cube trays. To Reheat: Place the frozen container or portions in the refrigerator overnight. Then, add the mixture to a saucepan on the stove and heat until warmed through or in short, 30-second bursts in the microwave until hot.
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If you try this creamy parsnip soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
