Description
This Creamy Potato and Parsnip Soup is cozy, nourishing, and simple to make. With earthy parsnips, starchy potatoes, and aromatic onions and garlic, it blends into a velvety, hearty soup that’s naturally creamy and perfect for cold days or meal prep.
Ingredients
Scale
- 500g parsnips, peeled and chopped
- 400g potatoes, peeled and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 1 litre vegetable stock
- Salt and black pepper, to taste
- Optional: splash of oat cream or coconut milk
- Optional garnish: chives, parsley, croutons, crispy onions
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and garlic, cook 5–7 minutes until softened.
- Add vegetables: Stir in chopped parsnips and potatoes. Cook 2–3 minutes.
- Simmer: Pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer 20 minutes until tender.
- Blend: Puree with an immersion blender until smooth, or blend in batches. Adjust texture as desired.
- Add creaminess: Stir in oat cream or coconut milk if using. Season with salt and pepper.
- Serve: Ladle into bowls and top with herbs, croutons, or seeds.
Notes
- Use starchy potatoes like Yukon Gold or Russets for creaminess.
- Roast parsnips before cooking for deeper flavor.
- Blend fully for smooth texture, or leave some chunks for rustic style.
- Stores 4–5 days in fridge or 3 months in freezer.
- Pairs perfectly with crusty bread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Method: Stovetop, Blended
- Cuisine: Vegetarian, Vegan
Nutrition
- Serving Size: 1 bowl
Keywords: Creamy Potato and Parsnip Soup, potato parsnip soup, vegan parsnip soup, easy parsnip soup recipe, healthy winter soups