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    Home » Recipes » Lunch » Soup

    Creamy Parsnip Soup

    Published: Dec 5, 2019 · Updated: May 31, 2022 by Neil 20 Comments

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    Jump to Recipe
    Birds eye view of a bowl of creamy parsnip soup. Soup spoon beside with a dish of garnish and chopping board above. Pin title text overlay at top.
    Two bowls of creamy parsnip soup one in front of the other garnished with parsley and chopping board with parsnip peelings on in the background.

    Creamy parsnip soup is a delicious and easy to make cheesy tasting bowl of hearty goodness. This comforting recipe is perfect for cold winter days!

    Two bowls of creamy parsnip soup, one in front of the other with a chopping board in the background.

    Folks this creamy parsnip soup makes for an excellent festive starter for Christmas Day. Or indeed any other time of the year.

    Indeed you guys have loved my roasted parsnip and carrot soup so much so here's another parsnip soup recipe for you to enjoy!

    So what does parsnip soup taste like?

    Well, it's a beautiful creamy textured soup with a delicious cheesy earthy taste that makes it a comforting soup for all winter round too.

    It's slightly sweet but only with a light sweetness and it's wonderfully creamy and heart warming.

    Another brilliant thing about this parsnip soup recipe is that it's not made with any cream either. So it's healthy too!

    Birds eye view of two bowls of creamy parsnip soup with soup spoons between and a chopping board to the right.

    I will warn you though that this creamy parsnip soup is extremely filling.

    So if you are considering it as a starter before your Christmas Day main course, I'd recommend serving just small bowls.

    After all, you wouldn't want to not have any space left for all that delicious turkey would you?

    At any other time, a big bowl of this creamy soup for lunch will keep you absolutely full until dinner!

    If you're wondering what parsnips are they're a root veggie largely found in the winter root vegetables section of your grocery store.

    Parsnips often look like white carrots. Indeed the parsnip does resemble a large carrot but they're different in taste.

    They have a nutty flavour about them as well as an earthy sweetness.

    And parsnip soup is a favourite around the winter months!

    A bowl of parsnip soup with a saucer of parsley garnish in the background.

    I added a potato into this parsnip soup recipe to help make it creamy without actually adding any cream.

    There’s just so many ways now to make soups “creamier” without unnecessarily adding extra fat and calories to good wholesome food.

    Now, I've nothing against cream. All in moderation you know.

    As you know I like to save my enjoyment of cream to the dessert course!

    This is an easy parsnip soup. An all-in-one pot soup recipe.

    I know you, like me, like as few dishes as possible when cooking so I've got you covered here!

    Birds eye view of a bowl of creamy parsnip soup with a spoon beside and a saucer of chopped parsley garnish in the background. Chopping board to the right with leftover grated parsnip on.

    This delicious and simple parsnip soup recipe is perfect for chilly winter days and makes 6 portions.

    It's an incredibly easy parsnip soup to make with less than 10 ingredients used so you'll definitely want to add this to your list of easy soup recipes.

    As there's no heavy cream used so if you're calorie counting too then you'll want to add this to your list of tasty low calorie soups!

    Jump to:
    • Ingredients
    • Substitutions
    • How To Make Cream Of Parsnip Soup
    • FAQ's
    • Other Popular Festive Soup Recipes You Might Also Like
    • Creamy Parsnip Soup Recipe
    • Nutrition Label
    • Rate The Recipe

    Ingredients

    • Low Calorie Cooking Oil Spray
    • Onion
    • Cloves Garlic
    • Parsnips
    • Dried Thyme
    • Potato
    • Vegetable Stock
    • Chilli Powder (Optional)
    • Low Fat Cream Cheese
    • Freshly Ground Salt And Black Pepper
    • Fresh Parsley

    See recipe card for quantities.

    Substitutions

    • Low Calorie Cooking Oil Spray - You can substitute with 1 tablespoon butter or olive oil if you don't have spray oil. This will change the nutrition facts though.
    • Onion
    • Cloves Garlic
    • Parsnips
    • Dried Thyme
    • Potato
    • Vegetable Stock - use a good quality vegetable stock / vegetable broth. Or if you're not bothered about vegetarian recipes then you could use chicken stock / chicken broth instead.
    • Chilli Powder (Optional) - you could use a little curry powder instead.
    • Low Fat Cream Cheese
    • Freshly Ground Salt And Black Pepper
    • Fresh Parsley

    How To Make Cream Of Parsnip Soup

    Detailed instructions are in the recipe card below. But here is a quick step by step guide of how to make this easy parnsip soup without cream:

    1. Spray the bottom of a large saucepan about 7 to 8 times. Turn the heat on high underneath, then when the oil starts to bubble, turn the heat lower to a medium heat.
    2. Add the onion and garlic. Sauté, stirring constantly for about 6 minutes until soft, but not burnt, or you will taint the taste of the soup.
    3. Add the parsnips and dried thyme and stir in well. Then add potato and again stir well for a further minute.
    4. Add the stock, bring the mixture to the boil and simmer for about 30 minutes until the vegetables are soft then remove from the heat.
    5. Either using a stick blender, an upright blender or a food processor, puree soup to a pulp and return it to the saucepan.
    6. Heat gently, add the chilli powder, stir in the soft cheese until combined then season to taste with the salt and pepper.
    7. Serve garnished with the freshly chopped parsley.

    FAQ's

    Your Questions Answered About This Creamy Parsnip Soup

    • Do I need to peel parsnips for soup? Young and small parsnips may not need peeling. Just a quick scrub under some running water. However, if your parsnips are older or really dirty then it is best to peel them as the peel could hold dirt which could get into the soup.
    • Is parsnip soup good for you? As parsnips are a good source of vitamin C and pack a healthy dose of fibre whilst also being low in calories then yes, this is a really good soup for you.
    • How many calories are in this parsnip soup? This is an extremely low calorie soup with each serving being only 148 calories each.
    • What goes with this parsnip soup? This is a really filling soup and I would recommend serving it with just one slice of crusty bread like my wholemeal cob loaf to make sure you mop up every last drop.
    • What toppings can I add to my parsnip soup recipe? You can add fresh parsely, grated cheese like or add croutons if you want. See my Mediterranean vegetable soup recipe for how to make croutons.
    • How To Make A Roasted Parsnip Soup Variation Of This Recipe? Roast the parsnips first and add the roasted parsnips into the recipe at stage 3.
    • How To Store Parsnip Soup? Any leftover parsnip soup can be transferred to an airtight storage container and stored in the fridge for 3 - 4 days.
    • Can you freeze parsnip soup? Absolutely. This creamy soup is ideal for freezing. Make sure it's cooled first prior to portioning into individual containers and then placing in the freezer.
    • How to reheat this soup? Make sure it's defrosted first. It can be reheated on the stove or in the microwave by gently stirring it throughout the cooking process. If it has become too thick after storing you can add a little bit of boiled hot water to thin it out a little.

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    Other Popular Festive Soup Recipes You Might Also Like

    • Roasted parsnip and carrot soup is a delicious blend of budget vegetables which combine to produce an amazingly tasty, creamy and gluten free vegan soup. Easy to make and healthy this simple soup is a fantastic winter warmer!
    • Chestnut soup is a delicious and festive vegan soup just bursting with flavour. A perfect soup to serve up as a Christmas Day appetizer!
    • Broccoli and stilton soup is vegetarian, gluten free and low calorie. Its a cheesy tasting delicious bowl of comfort giving you a warm glow at any time of the year.
    Two bowls of creamy parsnip soup, one in front of the other with a chopping board in the background.
    Print Recipe Save Recipe Saved Recipe!
    5 from 8 votes

    Creamy Parsnip Soup Recipe

    Creamy parsnip soup is a delicious and easy to make cheesy tasting bowl of hearty goodness. This comforting recipe is perfect for cold winter days!
    Prep Time20 mins
    Cook Time40 mins
    Course: Appetizer, Lunch
    Cuisine: British
    Servings: 6
    Calories: 148kcal
    Author: Neil

    The following links and any links in the recipe card below are affiliate links.

    This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).

    If you do click through then thanks for being a part of Neil’s Healthy Meals!

    Equipment

    • Saucepans
    • Kitchen scale
    • Chopping board
    • Kitchen knives
    • Garlic press
    • Peeler
    • Measuring spoons
    • Measuring jug
    • Wooden spoon

    Ingredients

    • Low calorie cooking spray*
    • 1 large onion chopped
    • 2 cloves garlic crushed
    • 650 g parsnips peeled and chopped
    • ¼ teaspoon dried thyme
    • 1 large potato peeled and diced
    • 1 L vegetable stock
    • ¼ teaspoon chilli powder**
    • 50 g Low fat cream cheese
    • Freshly ground salt and pepper
    • 1 tablespoon fresh parsley chopped
    Metric - US Customary

    Instructions

    • Spray the bottom of a large saucepan about 7 to 8 times. Turn the heat on high underneath, then when the oil starts to bubble, turn the heat lower.
    • Add the onion and garlic. Sauté, stirring constantly for about 6 minutes until soft, but not burnt, or you will taint the taste of the soup.
    • Add the parsnips and dried thyme and stir in well. Then add potato and again stir well for a further minute.
    • Add the stock, bring the mixture to the boil and simmer for about 30 minutes until the vegetables are soft then remove from the heat.
    • Either using a stick blender or an upright blender, blitz the soup to a pulp and return it to the saucepan.
    • Heat gently, add the chilli powder, stir in the soft cheese until combined then season to taste with the salt and pepper.
    • Serve garnished with the freshly chopped parsley.

    Notes

    *You can substitute with 1 tablespoon olive oil if you don't have spray oil. This will change the nutritional label though.
    *Optional

    Nutrition

    Calories: 148kcal | Carbohydrates: 29g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 710mg | Potassium: 591mg | Fiber: 7g | Sugar: 8g | Vitamin A: 548IU | Vitamin C: 25mg | Calcium: 64mg | Iron: 2mg

    Nutrition Label

    Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.

    Nutrition Facts
    Creamy Parsnip Soup
    Amount Per Serving
    Calories 148 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 2g13%
    Cholesterol 9mg3%
    Sodium 710mg31%
    Potassium 591mg17%
    Carbohydrates 29g10%
    Fiber 7g29%
    Sugar 8g9%
    Protein 3g6%
    Vitamin A 548IU11%
    Vitamin C 25mg30%
    Calcium 64mg6%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Rate The Recipe

    If you’ve made this parsnip soup recipe, or any other recipes on Neil's Healthy Meals, then please let me know.

    I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂

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    Reader Interactions

    Comments

    1. Ron

      December 05, 2019 at 11:57 am

      5 stars
      Neil, we do love our palsternacka (parsnip) over this way. We eat it in many ways, including in soups and stews. But, I don't think I've had a parsnip soup. When you say "soft cheese" are you referring to cream cheese?

      Reply
      • Neil

        December 05, 2019 at 2:10 pm

        Thanks Ron. I think you would like this parsnip soup. Yes we call cream cheese soft cheese here but I've changed the recipe to reflect that it's not obvious to people that aren't from here. Thanks for querying that.

        Reply
    2. David @ Spiced

      December 05, 2019 at 12:43 pm

      5 stars
      Interesting! I love that you took parsnips and turned 'em into a soup. I've never had anything quite like this, and it's calling my name. I'm all about any sort of creamy soup that doesn't need cream. (I'm all about creamy soups with cream, too...but moderation.) I don't need moderation with this recipe! This sounds perfect for those early days of January when we're trying to eat better but it's downright cold and dreary outside. Also, I'm intrigued to hear more about the 'soft cheese' too.

      Reply
      • Neil

        December 05, 2019 at 2:11 pm

        This is a brilliant winters soup David. Really comforting. And can be quite filling as I said. Also as I just replied to Ron I've changed the recipe to say cream cheese to avoid any misunderstandings. Thanks for querying that too.

        Reply
    3. Ben|Havocinthekitchen

      December 05, 2019 at 5:25 pm

      5 stars
      I rarely add cream into my creamy soup myself; however, I often use an extra knob of butter or cheese as they give a smooth texture and rich flavour. Cream cheese is another excellent way to make it rich yet relatively light. And parsnips? Love them - so delicious in soup.

      Reply
      • Neil

        December 06, 2019 at 9:37 am

        The combination of the cream cheese and potato are great in helping to make this a healthy hearty creamless soup. Just as well you like parsnips too Ben, as this soup is not one for those who do not like parsnips. You can still definitely taste them! 😆

        Reply
    4. Matt - Total Feasts

      December 05, 2019 at 11:03 pm

      5 stars
      Soups are just delicious, but I don't think I've ever had parsnip soup before. It sounds tasty and very warming. Also looking forward to cheesecake next week!

      Reply
      • Neil

        December 06, 2019 at 9:40 am

        Before coming up with this soup I don't think I'd ever had parsnip soup on it's own before either Matt. It was also a combination of parsnips with something else. Like in my Roasted Parsnip and Carrot Soup. 🙂

        Reply
    5. Jeff the Chef

      December 06, 2019 at 5:26 am

      This sounds like a really great soup. When you said it doesn't have cream, I thought naturally that it'd have some substitute, like coconut milk. But just potatoes! That's awesome.

      Reply
      • Neil

        December 06, 2019 at 9:42 am

        Thanks Jeff. It's surprising what you can substitute into soups to get that creamy texture!

        Reply
    6. Shannon

      December 06, 2019 at 10:24 pm

      5 stars
      Oh my goodness what an elegant soup! I have never had parsnip soup, but your description is so good, I can almost taste it! Love the addition of potato to make this creamy and decadent without cream. And what a fabulous idea to use cream cheese, This is just the meal for the rainy weather we've been having here in California. YUM!

      Reply
      • Neil

        December 07, 2019 at 6:18 am

        Thanks Shannon. Yes, this soup is perfect for Christmas and also perfect for that rainy weather you're having there in California. Hope it gets sunnier and warmer for you soon there! 🙂

        Reply
    7. Kelly | Foodtasia

      December 07, 2019 at 8:08 am

      5 stars
      Neil, such a cozy and comforting soup! Love how it's so creamy yet so healthy!

      Reply
      • Neil

        December 07, 2019 at 8:12 am

        Healthy but still really really creamy and tasty! Thanks Kelly! 😀

        Reply
    8. Laura

      December 09, 2019 at 11:24 pm

      5 stars
      Neil - I love a good parsnip! But I’ve never even thought of using them to make a soup! I think this will be on my table soon! I love a creamy soup that is lower calorie, too. And even with the cream cheese? Awesome! Pinning!

      Reply
      • Neil

        December 10, 2019 at 5:36 am

        It's quite an "earthy" soup and certainly very filling Laura! But tasty too. I just used some low fat soft cream cheese here and it gave it the lovely creamy cheesy consistency.

        Reply
    9. Mimi

      December 11, 2019 at 6:30 pm

      I’m the most impressed with the color of this soup. It’s just so pristine looking! I rarely find parsnips at my store, and when I have I mix them with carrots. I’m trying this next time I can load up on parsnips!

      Reply
      • Neil

        December 12, 2019 at 6:16 am

        Parsnips are one of those veggies we are lucky enough to get all year round here in the U.K. I think that it's because they're so popular Mimi. Particularly on a Sunday roast!

        Reply
    10. Ruth Whetsel

      January 24, 2022 at 2:42 pm

      5 stars
      Delicious. Thank you for the recipe. We look forward to enjoying the other two bowls tomorrow.

      Reply
      • Neil

        January 25, 2022 at 6:07 am

        Glad you enjoyed it Ruth! Perfect soup for the time of year!

        Reply

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