Roast Parsnip Soup - My Gorgeous Recipes (2024)

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Roast Parsnip Soup with a good helping of parmesan, a delicious and comforting soup for chilly days. Roasting the parsnips brings out their sweet, nutty flavour that I absolutely love. My roasted parsnip soup is super easy to make, and always a big hit with the whole family.

Roast Parsnip Soup - My Gorgeous Recipes (1)

This is one of those recipes you know you can't possibly go wrong with. And even fussy ones would give it a try. Creamy parsnip soup was actually the first food my first daughter had when we started solids. Obviously minus the salt, which I did not add to her foods till a a lot later.

In fact, this soup needs so little seasoning, just because its flavourful enough to be fine without much else added.

And, of course, adding parmesan cheese also helps, it gives it a bit of sharpness which balances the natural sweetness of the parsnips. You can add cream for a much silkier texture, but I find that milk works just fine, so I left it out.

You could boil the parsnips if you are in a rush and would rather have the soup on the table a lot quicker, but, if you do have time, I absolutely recommend roasting the parsnips first. They don't need preboiling, just toss them with olive oil and a bit of seasoning, and pop them in the oven for 20-30 minutes until tender.

You will be able to tell the difference in taste straight away, it's got a much richer aroma that no store-bought soup can possibly match. Not to mention it works out a lot cheaper too. Cream of parsnip soup, although ridiculously simple to make, it's quite a posh dish that can be safely served to those picky guests too.

Jump to:
  • Ingredients needed to make roast parsnip soup
  • Variations
  • Step-by-step photos and instructions
  • Expert tips
  • Other cream soup recipes
  • Roast Parsnip Soup
Roast Parsnip Soup - My Gorgeous Recipes (2)

Ingredients needed to make roast parsnip soup

  • parsnips - fresh
  • onion - it can be either yellow or red onion, shallots also ok
  • vegetable stock/broth
  • olive oil
  • grated parmesan cheese
  • milk - full-fat is the best
  • salt and black pepper
  • parsley or thyme - to garnish,optional

Variations

I like my parsnip soup quite simple, I think it's so delicious as it is. I actually love parsnips, and myBaked Parsnip Fries are my second best favourite fries after the good old potato fries.

But, if you'd like something more, you can always use a bit more ingredients to make a more nutritious, filling soup. Root vegetables make a great match together, so you can combine the roasted parsnips with roasted potatoes, sweet potatoes, carrots or swede.

For a bit of a heat, curried parsnip soup sounds just great to me, so you can add some curry powder to the soup when you boil the roasted veggies with the onion, that will give the soup quite a nice kick.

Step-by-step photos and instructions

You can have the soup as thick and chunky or a creamy and thin as you like, just add less or more stock/broth or milk.

  • peel and cut the parsnips, toss with olive oil, season with salt and pepper and arrange on a baking tray in one layer
  • bake at 200 degrees Celsius (390 Fahrenheit) for 20-30 minutes until tender - the time depends entirely on how thin/thick the parsnips are cut
  • peel and chop an onion, and add it to a pan together with the roasted parsnips
  • add the stock/broth and leave to cook with the lid on for about 15 minutes or until the onion is tender

NOTE! You can use any kind of broth for this soup. If you want to keep it vegetarian, use vegetarian broth, otherwise, for a richer flavour, chicken broth can be used too. Or just water, if you don't have any.

  • add the milk, parmesan and seasoning, and leave to simmer for a further 2 minutes, then either use a hand blender or blitz it in a kitchen aid to the desired consistency
  • return to the heat, and leave to bubble it away for 1-2 minutes, then turn the heat off
  • serve with with extra parmesan cheese
Roast Parsnip Soup - My Gorgeous Recipes (3)

Expert tips

You could just boil the parsnips, but roasting them takes this soup to the very next level. They get a lovely caramelized hint which truly transforms the dish.

If you don't necessarily want a vegetarian soup, you can also add chicken or beef stock/broth for some extra flavour.

Other cream soup recipes

  • Broccoli Potato and Cheese Soup
  • Easy Tomato Basil Soup (No Cream)
  • Cream of Garlic Soup
  • Leek and Potato Soup with Bacon
Roast Parsnip Soup - My Gorgeous Recipes (8)

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Roast Parsnip Soup - My Gorgeous Recipes (9)

Roast Parsnip Soup

Roast Parsnip Soup with a good helping of parmesan, a delicious and comforting soup for chilly days. Roasting the parsnips brings out their sweet, nutty flavour that I absolutely love. My roasted parsnip soup is super easy to make, and always a big hit with the whole family.

4.67 from 3 votes

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Course: Soup

Cuisine: International

Prep Time: 5 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 55 minutes minutes

Servings: 2 people

Calories: 509kcal

Author: Daniela Apostol

Equipment

  • Blender

  • Oven

Ingredients

  • 6 medium parsnips
  • 1 medium-sized onion
  • 3 cups vegetable stock/broth
  • 1 tablespoon olive oil
  • 2 tablespoon grated parmesan cheese
  • ½ cup milk
  • salt and black pepper
  • parsley or thyme to garnish optional

Metric - US Customary

Instructions

  • Preheat the oven to 200 degrees C (390 Fahrenheit).

  • Peel and cut the parsnips into chunks.

  • Toss the parsnips well with olive oil, and arrange on a baking tray in a single layer.

  • Roast until tender for about 20-30 minutes.

  • Cut the onion finely.

  • In a pan, add the vegetable stock, onion and roasted parsnips and cook for about 15 minutes until the onion is soft.

  • Season with salt and black pepper, then add the parmesan cheese and milk, and leave to simmer for a further 2 minutes.

  • Remove from the head and transfer the soup to a blender. Alternatively, use a hand blender to blend to the desired consistency.

  • Transfer the soup to the pan and leave to bubble away for 1-2 minutes.

  • Serve with extra parmesan cheese.

Notes

  • You could just boil the parsnips, but roasting them takes this soup to the very next level. They get a lovely caramelized hint which truly transforms the dish.
  • If you don't necessarily want a vegetarian soup, you can also add chicken or beef stock/broth for some extra flavour.

Nutrition

Calories: 509kcal | Carbohydrates: 96g | Protein: 10g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 1562mg | Potassium: 1905mg | Fiber: 24g | Sugar: 31g | Vitamin A: 893IU | Vitamin C: 83mg | Calcium: 304mg | Iron: 3mg

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Roast Parsnip Soup - My Gorgeous Recipes (2024)

FAQs

How to make Jamie Oliver's parsnip soup? ›

Method
  1. For the soup, peel and roughly chop the onion and parsnips. ...
  2. Heat 50ml of oil in a pan over a medium heat, then cook the onion and parsnips for 10 minutes, or until softened but not coloured.
  3. Add the bay leaf, beans, sage and stock, season and simmer for 15 minutes.

Do you need to peel parsnips before roasting? ›

Do you have to peel them? You will need to peel parsnips using a vegetable peeler, particularly the large parsnips. The skin is usually fairly tough and woody. If you have some smaller, younger parsnips, you may be able to leave the skin on.

How to make parsnip soup less sweet? ›

As for me, here are the common sense lessons learned:

Once this does happen, you can tone down the sweetness by adding spices like cumin, nutmeg or lemon juice. Deviate from the recipe to reduce sweetness. Instead of adding 4 parsnip to the recipe, reduce the number of parsnip by half.

How to roast parsnips Mary Berry? ›

Mix the semolina, paprika and thyme together in a small bowl. Add to the parsnips and mix well to coat them in the mixture. Place the parsnips in one layer in the tin with the hot oil and roast for about 20 minutes, turning over halfway through the cooking time, until golden and crisp.

How do you cook Gordon Ramsay parsnips? ›

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

When should you not eat a parsnip? ›

Store in the refrigerator in an unsealed bag for 3+ weeks. If a raw parsnip becomes soft and squishy, this is a sign of rot and it should no longer be eaten.

Why are my roast parsnips soggy? ›

Turning your parsnips halfway through cooking will ensure an even golden colour all over. Make sure that your parsnips don't overlap each other during the cooking process, as this will steam them, rather than roast them, resulting in a soggy parsnip!

Are parsnips healthier than potatoes? ›

What sets parsnips apart is their low-calorie content and high fiber, making them an excellent alternative to starchy vegetables like potatoes. In fact, for two centuries, parsnips were the primary source of dietary starch in the US before potatoes took over.

Why are my roasted parsnips bitter? ›

However, if parsnips have been allowed to grow too big or remain too long in storage, they tend to get woodier and bitter. Thus, it is recommended that larger parsnips be peeled and that the “woody” core in the middle be cut out before preparing.

Do you have to parboil parsnips before roasting? ›

Parboil if you prefer a soft texture.

You can skip straight to roasting, but parboiling the parsnips first will help prevent dry or chewy parsnips. To parboil, put whole or halved parsnips in salted, boiling water and cook for 8 minutes or until slightly tender.

Why is my parsnip soup bitter? ›

I recommend peeling parsnips before adding them to recipes like this parsnip soup. If you don't peel them, you'll likely be adding a bitter taste to the soup. Why is my parsnip soup bitter? If you leave the peels on the parsnip, it can cause your soup to taste bitter.

How do you thicken parsnip soup? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

How do you make parsnip soup less bitter? ›

Re: Bitter parsnips

If that still doesn't help, then you can simply trim the outside and discard the woody core before cooking (that's the bitter part). Or you can add a few pinches of sugar to the cooking water and that eliminates the bitterness.

Do you peel parsnips Jamie Oliver? ›

“The acidity of the vinegar cuts through the sweetness of the parsnips beautifully here, and the combo of bay and honey adds a real festive feel. For the best results, don't peel them. ”

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