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.
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.
Another brilliant thing about it is that it’s not made with any cream either!
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!
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. In fact if you check below for what’s coming next week you’ll see exactly where I’ve used it instead!
Your Questions Answered About This Creamy Parsnip 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.
- Can you freeze parsnip soup? Absolutely. This creamy parsnip soup is ideal for freezing. Make sure it’s cooled first prior to portioning into individual containers and then placing in the freezer.
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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.
Coming Thursday on Neil’s Healthy Meals
Well Folks, Christmas wouldn’t be Christmas here on Neil’s Healthy Meals without a new cheesecake dessert recipe would it?
And boy have I got a fantastic new one coming next week!
So if you like the sound of a No Bake Tia Maria Cheesecake, you might want to head back here next week!
Until then, have a good one!
Creamy Parsnip Soup Recipe
This delicious and simple creamy parsnip soup recipe is perfect for chilly winter days and makes 6 portions.
If you’re calorie counting too then you’ll want to add this to your list of tasty low calorie soups!
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! 🙂
Creamy Parsnip Soup
Ingredients
- Low calorie cooking spray*
- 1 large onion chopped
- 2 cloves garlic crushed
- 650 g parsnips peel and chopped
- 1/4 tsp dried thyme
- 1 large potato peeled and diced
- 1 L vegetable stock
- 1/4 tsp chilli powder**
- 50 g Low fat cream cheese
- Freshly ground salt and pepper
- 1 tbsp fresh parsley chopped
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
*Optional
Ron
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?
Neil
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.
David @ Spiced
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.
Neil
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.
Ben|Havocinthekitchen
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.
Neil
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! 😆
Matt - Total Feasts
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!
Neil
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. 🙂
Jeff the Chef
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.
Neil
Thanks Jeff. It’s surprising what you can substitute into soups to get that creamy texture!
Shannon
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!
Neil
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! 🙂
Kelly | Foodtasia
Neil, such a cozy and comforting soup! Love how it’s so creamy yet so healthy!
Neil
Healthy but still really really creamy and tasty! Thanks Kelly! 😀
Laura
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!
Neil
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.
Mimi
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!
Neil
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!