Creamy Parsnip Soup

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!

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!

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!

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!

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.

Nutrition Label

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

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! 🙂