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

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!
Course Appetizer, Lunch
Cuisine British
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6
Calories 148kcal
Author Neil


  • 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


  • 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.


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


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