Jamie Oliver Parsnip Soup

The smell of roasting parsnips always takes me back to my gran’s tiny kitchen on a cold November evening — windows fogged up, a wool jumper full of flour, and something always bubbling on the hob. This soup? It’s one of those quietly perfect dishes that you don’t think much about until you’re curled up with a steaming bowl of it, and suddenly everything feels alright again.

Jamie Oliver’s parsnip soup has become a bit of a winter go-to in our house, though I’ve played with it a smidge (as you do). The parsnips get beautifully golden before simmering into silky comfort. And the croûtons — good lord, don’t skip them. Gruyère, toasty bread, a bit of cheeky crunch on top of the creaminess. That’s the good stuff.

If you’ve got a drawer full of slightly sad root veg and a cold nose, this one’s for you.

Why You’ll Love It

• Ridiculously creamy without feeling too heavy — thanks, double cream
• Just the right amount of kick from chilli flakes
• Freezes like a dream, minus the croutons
• Budget-friendly — parsnips are proper underrated
• Feels like you made something fancy, but it’s low-effort
• Those Gruyère croûtons are basically legalised comfort

Ingredients

For the Soup:

• 1 tbsp olive oil
• 2 garlic cloves, finely chopped — I use a microplane if I’m feeling fancy
• 600g parsnips, peeled + diced into 1cm cubes
• ½ tsp dried red chilli flakes — or more if it’s freezing out
• 1 litre hot vegetable stock
• 200ml double cream
• Salt and black pepper, to taste

For the Croûtons:

• 3 thick slices of good bread (sourdough’s ideal), torn or cut into 2.5cm chunks
• 1 tbsp olive oil
• 55g Gruyère, finely grated (optional, but so worth it)

How to Make It

Start with a good sizzle:

In a large heavy-bottomed pan, heat the olive oil over medium. Add the garlic and chopped parsnips, and let them get a little golden — 4 to 5 minutes, give or take. Stir now and then so nothing catches. The smell? Already gorgeous.

Add the heat + broth:

Toss in the chilli flakes and stir for just a minute — they’ll bloom and go fragrant fast. Then pour in your hot veg stock and give everything a stir.

Let it all soften down:

Pop a lid on and simmer for about 12–15 minutes, or until the parsnips are fork-soft. Not mush, not crunch. That sweet spot in between.

While that’s going, do the croûtons:

Spread the bread on a tray, drizzle with oil, and scatter the cheese (if using). Bit of salt and pepper too. Bake at 200°C (180°C fan) for 5–10 minutes until crisp and golden. Don’t wander too far — they go from golden to charcoal faster than you’d think.

Blitz time:

Once the parsnips are soft, take the pan off the heat and blend until smooth using a stick blender. Watch the splash-back — it bites.

Creamy finish:

Back on the hob, stir in the cream and gently warm it through. Don’t boil it now — just a gentle hug of heat. Taste and adjust seasoning.

Serve it up:

Ladle into bowls, top with those croûtons and a sprinkle of chilli flakes if you like things spicy. Maybe a drizzle of olive oil if you’re showing off.

Common Mistakes and How to Dodge Them

Why is my soup grainy?
Your parsnips might’ve been undercooked. Make sure they’re soft all the way through before blending.

It tastes bland — what gives?
Salt. It’s always salt. Add it in small dashes and taste. Don’t forget chilli flakes and the cream mellow things out too.

Croûtons came out chewy, not crunchy?
Oven probably wasn’t hot enough or they were too crowded. Give them space and crank the heat.

I blended it hot and now have soup on the ceiling.
Yep, been there. Let it cool just a touch or keep the stick blender low and steady.

Storage and Reheating

Stick any leftover soup (without the croûtons) in an airtight container — it’ll keep in the fridge for up to 4 days.
It also freezes like a champ for 2–3 months. I portion mine into freezer bags and lay them flat so they don’t take up the whole freezer.
To reheat:

• Microwave: A couple minutes, stir halfway.
• Hob: Low heat, slow stir.
• Air fryer (croûtons only): 160°C for 2–3 mins to re-crisp.

Frequently Asked Questions

Can I make this vegan?
Absolutely. Use a plant-based cream (oat or cashew works best) and skip the cheese or swap it for a vegan alternative.

Do I have to peel the parsnips?
If they’re young and fresh, no need. If they’re older or gnarly, give them a good peel.

What can I use instead of Gruyère?
Cheddar’s fab. Parmesan is lovely too, though a bit sharper. Or skip cheese altogether if you prefer.

Can I make this ahead?
Yep — make the soup the day before, but do the croûtons fresh if you want that crunch.

Nutrition Facts (Per Serving)

• Calories: ~310
• Fat: 22g
• Carbs: 22g
• Protein: 6g
• Sodium: 480mg
• Sugar: 8g