I love this soup because it’s incredibly easy to make but tastes like it’s been simmering for hours. The parsnips give it a naturally creamy texture, and the gentle heat from the chili flakes adds just the right amount of warmth. It’s a brilliant way to use up parsnips, and with a handful of everyday ingredients, I can whip up a nourishing meal that feels wholesome and comforting. Plus, it’s easily adaptable for vegetarians or vegans.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
800 g (28 oz) Parsnips, Peeled and cut into small chunks 1 Onion, See notes 2 Cloves garlic, See notes 1/2 tsp Dried chilli flakes, See notes 750 ml (3 cups) Hot vegetable stock, See notes Salt and freshly ground black pepper 300 ml (1.25 cups) Milk, See notes
Garlic Bread Croutons: 300 g (10 oz) Cubes of bread, See notes 4 tbsp Olive oil, See notes 3 Cloves garlic, Peeled and crushed 2 tbsp Parmesan cheese, Grated Salt and freshly ground black pepper
I put the parsnips, onion, garlic, chili flakes, stock, and a pinch of salt and pepper into a large saucepan.
I cook everything over medium heat for about 20 minutes, or until the parsnips are very tender.
I add the milk and blend the soup until smooth. If it’s too thick, I add a little extra milk or stock until I reach the perfect consistency.
For the Garlic Bread Croutons:
I preheat the oven to 200C/400F.
I toss the bread cubes with olive oil, crushed garlic, Parmesan, and seasoning.
I spread them on a baking sheet in a single layer and bake for about 10 minutes, keeping an eye on them so they don’t burn.
Slow Cooker Option:
I reduce the stock to 350 ml (1.5 cups) and cook on LOW for 7–8 hours or HIGH for 3–4 hours.
I add the milk at the end and blend before serving.
Servings and Timing
This recipe serves 4 people and takes just 20 minutes from start to finish. It’s ideal for a quick weekday lunch or a simple dinner with a side of crusty bread.
Variations
Sometimes I swap half the parsnips for carrots to make a delicious carrot and parsnip soup. For a dairy-free version, I replace the milk with oat milk or coconut milk, which adds a lovely subtle sweetness. If I want a bolder flavor, I add a little curry powder or roasted garlic.
Storage/Reheating
I store leftover soup in an airtight container in the fridge for up to 3 days. It also freezes beautifully for up to 3 months. When reheating, I warm it gently on the stove, adding a splash of milk or stock to loosen it. The croutons are best stored separately in an airtight container at room temperature and added just before serving.
FAQs
Can I make this soup ahead of time?
Yes, I often make it in advance and reheat it gently when needed.
Can I freeze this soup?
Absolutely. I let it cool completely before freezing in portions for up to 3 months.
How do I make it vegan?
I use a dairy-free milk such as oat, almond, or coconut milk and skip the Parmesan in the croutons.
What can I use instead of parsnips?
I sometimes use carrots, sweet potatoes, or a mix of root vegetables for a different flavor.
How can I make the soup thicker?
I reduce the amount of stock slightly or simmer it a bit longer before blending.
Can I use fresh chili instead of flakes?
Yes, a small fresh red chili adds a lovely kick—just adjust to taste.
Do I need to peel the parsnips?
Yes, I peel them for a smoother texture, but I sometimes leave the skin on if they’re young and tender.
What blender works best?
I prefer using an immersion blender right in the pot—it’s quick and saves washing up.
Can I make this without garlic?
Yes, I can skip it or reduce it for a milder flavor.
What should I serve with parsnip soup?
I love it with the garlic bread croutons or a side of warm, crusty bread for dipping.
Conclusion
I love how simple yet satisfying this parsnip soup is. With just a few ingredients and one pan, I can create a creamy, comforting meal in minutes. The combination of sweet parsnips, gentle spice, and crunchy garlic croutons makes it a perfect dish for any season. It’s quick, warming, and always hits the spot when I want something nourishing and homemade.
This creamy parsnip soup is a quick and comforting 20-minute meal made in one pan. With naturally sweet parsnips, a touch of spice, and topped with crispy homemade garlic bread croutons, it’s simple, warming, and perfect for lunch or dinner.
Total Time:20 minutes
Yield:4 servings
Ingredients
800 g (28 oz) parsnips, peeled and cut into small chunks
1 onion, chopped
2 cloves garlic, minced
1/2 tsp dried chilli flakes
750 ml (3 cups) hot vegetable stock
Salt and freshly ground black pepper, to taste
300 ml (1.25 cups) milk
For the Garlic Bread Croutons:
300 g (10 oz) bread cubes
4 tbsp olive oil
3 cloves garlic, peeled and crushed
2 tbsp Parmesan cheese, grated
Salt and freshly ground black pepper, to taste
Optional Garnishes:
Grated cheese
Goat cheese cubes
Toasted hazelnuts
Extra virgin olive oil drizzle
Instructions
In a large saucepan, combine the parsnips, onion, garlic, chili flakes, vegetable stock, and a pinch of salt and pepper.
Cook over medium heat for about 20 minutes, or until the parsnips are very tender.
Add the milk and blend the soup until smooth using an immersion blender. Add more milk or stock if needed to adjust the consistency.
For the croutons: Preheat the oven to 200°C (400°F). Toss the bread cubes with olive oil, crushed garlic, Parmesan, salt, and pepper. Spread in a single layer on a baking sheet and bake for 10 minutes, or until golden and crisp.
Ladle the soup into bowls, top with garlic bread croutons, and garnish with cheese, toasted nuts, or a drizzle of olive oil if desired.
Notes
Swap half the parsnips for carrots to make carrot and parsnip soup.
For a vegan version, use plant-based milk and omit the Parmesan in the croutons.
Store soup in the fridge for up to 3 days or freeze for up to 3 months.
Reheat gently with a splash of milk or stock to loosen the texture.
Croutons should be stored separately to stay crisp.
