Creamy Parsnip Soup

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Creamy Parsnip Soup is a wonderful and healthy way to enjoy this much-overlooked root vegetable.

Creamy Parsnip Soup is a wonderful and healthy way to enjoy this much-overlooked root vegetable.

How to Cook Parsnips

Parsnips are one of those vegetables that you always see in the grocery store or farmers market, but often people have no idea what do to with them.

Parsnips are related to carrots and can be used in much the same way. I love dicing them up and adding them to a soup, just like you would carrots or potatoes. You can use them in a roasted vegetable recipe like my Honey Roasted Carrots.

Parsnips are high in fiber, Vitamin C, folate (Vitamin B9 or folic acid), potassium, and other vitamins and minerals.

This particular recipe allows the parsnips to be front and center and take the leading role.

This recipe is also low carb & paleo friendly!

To Make Creamy Parsnip Soup, You Will Need:

  • red onion
  • ghee
  • parsnips
  • garlic
  • broth
  • turmeric
  • red pepper flakes
  • heavy cream
  • brown mustard
  • parsley
  • Dutch oven
  • immersion blender

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Creamy Parsnip Soup is a wonderful way to enjoy this much-overlooked root vegetable.

How to Make Creamy Parsnip Soup

To begin, melt your ghee or butter in a heavy Dutch oven. Add in the onion and saute over low heat until the onions just begin to soften.

onion cooking

While the onions are cooking, peel, trim and dice your parsnips.

parsnips on a cutting board

When the onions are soft, toss in the parsnips and let it cook for a bit.

parsnips and onion cooking

Let it sit on medium low heat for 5-10 minutes, or until the parsnips get brown in spots.

parsnips and onions cooking

Stir in the garlic and turmeric and let it cook for just a minute.

Add in the red pepper flakes, and broth of choice. When I make this, I just look to see which broth I have the most of on hand, and that is what I use.

Bring the soup to a gentle boil, reduce the heat and let it simmer until the parsnips are tender – about 20 minutes or so.

Stir in the mustard.

Remove the pot from the heat source for a moment.

Use an immersion blender and blend the soup until it is smooth. Alternatively, you can also blend it in batches in a traditional blender if you do not have an immersion blender.

Return the soup to low heat and stir in the cream.

Serve garnished with some minced parsley.

Creamy Parsnip Soup is a wonderful way to enjoy this much-overlooked root vegetable.

And just like that, you have a lovely, creamy soup that is filled with flavor.

This recipe does not make a large amount of soup. I would serve this soup as a side dish – a cup of soup to go along with the entree. In that case, I would say this makes about 4 servings.

If you are serving it as the main dish, I would double the recipe, as I would only call this a 2 or 3 serving recipe as it is.

Did You Make This Recipe? I would love for you to rate it in the recipe card! I would love to hear your thoughts!

Creamy Parsnip Soup

Constance Smith - A Good Life Farm
Creamy Parsnip Soup is a wonderful way to enjoy this much-overlooked root vegetable.
5 from 1 vote
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Soups and Stews
Cuisine Paleo
Servings 4 servings
Calories 309 kcal

Ingredients
  

  • 1 c diced red onion
  • 1 Tb ghee or butter
  • 1 lb parsnips, peeled and diced
  • 2 cloves garlic, minced
  • 4 c broth, beef, chicken or vegetable
  • 1 tsp turmeric
  • 1/2 tsp red pepper flakes
  • 1 Tb brown mustard
  • 1 c heavy cream
  • minced parsley for garnish

Instructions
 

  • To begin, melt your ghee or butter in a heavy Dutch oven.
  • Add in the onion and saute over low heat until the onions just begin to soften.
  • Add in the diced parsnips and give it a stir. Let it sit on medium low heat for 5-10 minutes, or until the parsnips get brown in spots.
  • Stir in the garlic and turmeric and let it cook for just a minute.
  • Add in the red pepper flakes, and broth of choice. When I make this, I just look to see which broth I have the most of on hand, and that is what I use.
  • Bring the soup to a gentle boil, reduce the heat and let it simmer until the parsnips are tender - about 20 minutes or so.
  • Stir in the mustard.
  • Remove the pot from the heat source for a moment.
  • Use an immersion blender and blend the soup until it is smooth. Alternatively, you can also blend it in batches in a traditional blender if you do not have an immersion blender.
  • Return the soup to low heat and stir in the cream.
  • Serve garnished with some minced parsley.
  • Enjoy!

Notes

This recipe does not make a large amount of soup. I would serve this soup as a side dish – a cup of soup to go along with the entrée. In that case, I would say this makes about 4 servings.
If you are serving it as the main dish, I would double the recipe, as I would only call this a 2 or 3 serving recipe as it is.

Nutrition

Calories: 309kcalCarbohydrates: 26gProtein: 3gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 82mgSodium: 979mgPotassium: 497mgFiber: 6gSugar: 8gVitamin A: 1450IUVitamin C: 20mgCalcium: 85mgIron: 1mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

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