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
- 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
- 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.