Parsnip Soup Recipe

Name: Parsnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 parsnips about 850g, peeled; 5 tablespoons olive oil; 2 onions coarsely chopped; 2/3 pound potatoes peeled and diced; 1 pinch sugar; 5 1/4 cups vegetable stock; 15/16 cup breadcrumbs brown, about 2 slices; 1 3/8 tablespoons butter; 4 sprigs parsley finely chopped; 7 tablespoons creme fraiche

Servings: persons

1
Preheat the oven to 425u00b0F. Cut 1 parsnip into very thin slices. Mix with 2 tbsp oil, salt and pepper. Spread evenly on a sheet tray lined with parchment paper. Bake for 10-13 mins. Remove and leave to cool.
2
Cube the remaining parsnips. Heat 3 tbsp oil in a pan, add the onions, potatoes and parsnips and saute, turning regularly. Season with salt, pepper and sugar. Stir in the stock, bring to a boil, cover and simmer for about 30 mins.
3
Meanwhile, melt the butter in a frying pan. Add the breadcrumbs and toast, stirring constantly. Remove from the pan, season with salt and stir in the parsley.
4
Puree the soup using a hand blender. Stir in the sour cream and reheat. Season with salt and pepper. Serve in small bowls with the breadcrumbs and parsnip chips.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 parsnips about 850g, peeled, 5 tablespoons olive oil, 2 onions coarsely chopped, 2/3 pound potatoes peeled and diced, and more.

Yes, Parsnip Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Parsnip Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions