Parsnip Soup Recipe UK​

This easy, creamy parsnip soup is a quick and comforting meal perfect for chilly days. With a hint of chilli and crispy Gruyère croûtons, it’s packed with flavor and simple to make using everyday ingredients. You can swap the cheese or adjust the spice to suit your taste, making it incredibly versatile.

Ingredients Needed

For the soup:

• 1 tbsp olive oil (15ml)
• 2 garlic cloves, finely chopped
• 600g/1lb 5oz parsnips, cut into 1cm/½-inch cubes
• ½ tsp dried red chilli flakes (optional)
• 1 litre/1¾ pints hot vegetable stock (4 cups)
• 200ml/7fl oz double cream (¾ cup)
• Salt and freshly ground black pepper, to taste

For the croûtons:

• 3 thick slices of good bread, such as sourdough, cut into 2.5cm/1 inch pieces
• 1 tbsp olive oil (15ml)
• 55g/2oz Gruyère cheese, finely grated (optional) (½ cup)

How To Make Parsnip Soup

1. Preheat the oven: Preheat the oven to 200°C/180°C Fan/Gas 6 (400°F).
2. Cook the parsnips: Heat the olive oil in a heavy-based saucepan over medium heat. Add the garlic and parsnips, frying for 4–5 minutes until colored, stirring occasionally.
3. Add spices: Add the dried red chilli flakes and fry for 1 minute.
4. Simmer the soup: Pour in the hot vegetable stock, stir, and bring to a simmer. Cover and cook for 12–15 minutes, or until the parsnips are tender.
5. Prepare the croûtons: For the croûtons, place the bread on a baking tray in a single layer. Drizzle with olive oil, sprinkle with Gruyère cheese (if using), and season with salt and pepper. Bake for 5–10 minutes until crisp and golden.
6. Blend the soup: Remove the soup from the heat and blitz with a stick blender until smooth. Return to the heat, stir in the double cream, and heat through. Season to taste with salt and pepper.
7. Serve: Serve the soup topped with croûtons and a sprinkling of additional chilli flakes if desired.

Recipe Tips

• Roast for extra flavor: If you have time, roast the parsnips in the oven for 20 minutes before adding them to the soup. This enhances their natural sweetness.
• Adjust the spice level: If you prefer a milder soup, reduce the number of chilli flakes or omit them altogether. Taste as you go to find your perfect balance.
• Blend thoroughly: Use a stick blender to ensure the soup is completely smooth. If you like a chunkier texture, blend only half and leave the rest as is.
• Finish with herbs: For added freshness, stir in some chopped fresh herbs like parsley or chives just before serving. This brightens the flavor of the soup.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Parsnip Soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: To freeze, let the soup cool completely, then pour it into a freezer-safe container or bag. Seal tightly and freeze for up to 3 months. To serve, thaw the soup in the fridge overnight before reheating.
• Reheat: Pour the soup into a saucepan over medium heat. Stir occasionally and heat for about 5-7 minutes until it is warmed through.

Nutrition Facts

Serving Size: 1 cup (240 ml)

• Calories: 198
• Total Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 36mg
• Sodium: 678mg
• Potassium: 427mg
• Total Carbohydrate: 16g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 3g

Try More Easy Soups:

• Tom Yum Soup Recipe Uk​
• Chestnut Soup Recipe Uk
• Easy Beetroot Soup Recipe Uk
• Sweetcorn Soup Recipe Uk