There’s something wonderfully comforting about a bowl of velvety soup on a chilly day, and parsnip soup delivers that warmth with a touch of earthy sweetness. This creamy, spiced recipe pairs the humble parsnip with aromatic garlic, gentle heat from chili flakes, and a luscious, smooth finish. The added crunch of garlic-Parmesan croutons takes it to a new level of satisfaction, while garnishes offer delightful variation in every spoonful.
Ingredients Breakdown
Parsnips are the star here, bringing a natural sweetness and starchy silkiness that form the perfect base for a creamy soup. Their flavor deepens as they simmer, making the final blend both rich and mellow.
Supporting aromatics like finely chopped onion and crushed garlic layer in savory depth. A dash of dried chili flakes introduces a subtle warming note without overwhelming the dish, enhancing the soup’s complexity.
Vegetable stock adds the essential savory backbone, while milk rounds out the texture with a soft, creamy finish. This duo balances the body of the soup without overpowering the parsnip’s natural profile.
Garlic bread croutons offer a satisfying contrast—crisp, cheesy, and aromatic. Tossed with olive oil, Parmesan, and garlic, they deliver golden, savory bites that pair perfectly with the soup’s smoothness.
Optional garnishes like grated cheese, goat’s cheese cubes, toasted hazelnuts, or a drizzle of extra virgin olive oil provide layers of extra richness and texture. Each addition allows for personalization and a touch of flair at the table.
Step-by-Step Preparation Guide
Begin by placing the chopped parsnips, onion, garlic, chili flakes, hot vegetable stock, and seasoning into a large saucepan. Allow it to simmer gently for around 20 minutes over medium heat. As the vegetables soften, the flavors meld and intensify.
Once the parsnips are fully tender, add the milk and use a blender to create a smooth, velvety texture. If the soup feels a bit thick, adjust the consistency with extra milk or a splash of stock until you reach the desired creaminess.
Meanwhile, prepare the garlic bread croutons. Preheat the oven to 200°C (392°F). Toss bread cubes with olive oil, crushed garlic, grated Parmesan, salt, and pepper. Spread them evenly on a baking tray, leaving space between each cube to promote crispness. Bake for about 10 minutes, turning once, until golden brown and crunchy.
When ready to serve, ladle the soup into warm bowls and top with croutons and your choice of garnishes. Each element contributes to a layered, hearty dish that feels both rustic and refined.
How to Make in a Slow Cooker
For a hands-off approach, the slow cooker makes this soup even simpler. Reduce the vegetable stock to 350 ml to prevent the soup from becoming too watery during the long cook.
Add the parsnips, onion, garlic, chili flakes, salt, and pepper directly into the slow cooker. Cook on LOW for 7–8 hours or HIGH for 3–4 hours, until the parsnips are tender and flavorful. Stir in the milk at the end, then blend the soup until smooth.
Serve piping hot, with croutons and garnishes as desired. This method is perfect for meal prep or busy days when you want comforting food with minimal effort.
Recipe Tips
Choosing the right parsnips:
Select firm, pale parsnips without blemishes. Smaller parsnips tend to be sweeter and more tender.
Balancing flavors with seasoning and spice:
Adjust chili flakes to your heat preference. For a richer flavor, sauté onions and garlic before simmering.
Preventing overly thick soup:
Add more milk or stock gradually until the consistency is just right.
Perfect golden croutons:
Space them well on the tray and monitor closely to avoid burning. Tossing halfway ensures even browning.
Vegetarian or dairy-free options:
Replace Parmesan with nutritional yeast and use dairy-free milk like oat or cashew milk for a vegan variation.
What to Serve With This Recipe
Serve this soup with slices of warm, crusty bread or garlic toast for a cozy, well-rounded meal. Cheese toasties or grilled sandwiches with sharp cheddar pair beautifully.
As a side, consider a simple arugula salad with a citrus vinaigrette or a roasted beet and walnut salad for contrasting flavors and colors.
For a fuller meal, serve it alongside roasted root vegetables or a grain-based salad with quinoa, bulgur, or farro. Add legumes like lentils or chickpeas to the soup itself for a heartier variation.
Creative Variations to Try
Experiment with other root vegetables—swap in carrots, celeriac, or a blend of both to shift the flavor profile.
Infuse extra aroma by adding sprigs of rosemary or thyme while simmering, removing them before blending.
For added richness, stir in cream or use a plant-based cream alternative. A swirl of coconut milk also adds a subtle exotic twist.
Top with toasted seeds, spiced nuts, or flavored oils like truffle oil or smoked paprika oil for a gourmet flourish.
Frequently Asked Questions
Can I freeze this soup for later use?
Yes, allow it to cool completely, then store in airtight containers and freeze for up to 3 months.
What’s the best way to reheat without altering the texture?
Gently reheat on the stove, adding a splash of milk or stock if it thickens.
Can I skip the croutons or replace them with another topping?
Absolutely—try toasted seeds, herbed breadcrumbs, or crunchy chickpeas.
How can I make this recipe vegan?
Use dairy-free milk and cheese substitutes, and skip the Parmesan in the croutons.
Is it possible to use an immersion blender instead of a traditional blender?
Yes, an immersion blender works well and makes cleanup easier.
Parsnip soup is a hearty, satisfying, and wonderfully adaptable dish that turns simple ingredients into something truly nourishing. Whether served as a cozy starter or the centerpiece of your meal, it delivers flavor, comfort, and creativity in every spoonful.
Ingredients
800 g parsnips, peeled and cut into small chunks
750 ml hot vegetable stock
1 onion, finely chopped
2 cloves garlic, peeled and crushed
½ tsp dried chilli flakes
300 ml milk
Sea salt and freshly ground black pepper, to taste
Garlic Bread Croutons
300 g bread, cut into cubes (use rustic or artisan-style bread)
4 tbsp olive oil
3 cloves garlic, peeled and crushed
2 tbsp grated Parmesan cheese
Sea salt and freshly ground black pepper, to taste
Optional Garnishes
Grated cheese
Goat’s cheese cubes
Toasted hazelnuts
A drizzle of extra virgin olive oil
Instructions
Place the chopped parsnips, onion, garlic, chilli flakes, vegetable stock, and a generous pinch of salt and pepper into a large saucepan. Set over medium heat and cook gently for around 20 minutes, or until the parsnips are completely tender and soft.
Once the vegetables are fully cooked, pour in the milk and blend everything until smooth and creamy. Adjust the consistency with a little more milk or stock if needed to achieve your desired texture.
Garlic Bread Croutons
Preheat the oven to 200°C (392°F). In a large mixing bowl, toss the bread cubes with olive oil, crushed garlic, grated Parmesan, and a pinch of salt and pepper. Spread the cubes out in a single layer on a baking tray, making sure there’s space between them for even browning.
Bake for approximately 10 minutes or until golden and crispy, turning halfway through if needed. Keep a close watch—they can brown quickly.
To Make in a Slow Cooker
If using a slow cooker, reduce the vegetable stock to 350 ml. Add the parsnips, onion, garlic, chilli flakes, salt, and pepper, then cook on LOW for 7–8 hours or on HIGH for 3–4 hours. Add the milk just before serving and blend to a silky consistency. Adjust seasoning and serve hot with garnishes or croutons.
Parsnip Soup Recipe
Ingredients
- 800 g parsnips peeled and cut into small chunks
- 750 ml hot vegetable stock
- 1 onion finely chopped
- 2 cloves garlic peeled and crushed
- ½ tsp dried chilli flakes
- 300 ml milk
- Sea salt and freshly ground black pepper to taste
Garlic Bread Croutons
- 300 g bread cut into cubes (use rustic or artisan-style bread)
- 4 tbsp olive oil
- 3 cloves garlic peeled and crushed
- 2 tbsp grated Parmesan cheese
- Sea salt and freshly ground black pepper to taste
Optional Garnishes
- Grated cheese
- Goat’s cheese cubes
- Toasted hazelnuts
- A drizzle of extra virgin olive oil
Instructions
- Place the chopped parsnips, onion, garlic, chilli flakes, vegetable stock, and a generous pinch of salt and pepper into a large saucepan. Set over medium heat and cook gently for around 20 minutes, or until the parsnips are completely tender and soft.
- Once the vegetables are fully cooked, pour in the milk and blend everything until smooth and creamy. Adjust the consistency with a little more milk or stock if needed to achieve your desired texture.
Garlic Bread Croutons
- Preheat the oven to 200°C (392°F). In a large mixing bowl, toss the bread cubes with olive oil, crushed garlic, grated Parmesan, and a pinch of salt and pepper. Spread the cubes out in a single layer on a baking tray, making sure there’s space between them for even browning.
- Bake for approximately 10 minutes or until golden and crispy, turning halfway through if needed. Keep a close watch—they can brown quickly.
To Make in a Slow Cooker
- If using a slow cooker, reduce the vegetable stock to 350 ml. Add the parsnips, onion, garlic, chilli flakes, salt, and pepper, then cook on LOW for 7–8 hours or on HIGH for 3–4 hours. Add the milk just before serving and blend to a silky consistency. Adjust seasoning and serve hot with garnishes or croutons.
Notes
- Consistency: If the soup turns out too thick, simply add a splash of extra milk or vegetable stock to loosen it to your desired texture.
- Onions and Garlic: Pre-chopped frozen onions and garlic work perfectly and save time during prep.
- Chilli: If you’re sensitive to heat, start with a tiny pinch of dried chilli flakes—more can be added later to suit your taste.
- Stock: Vegetable stock made from a cube is absolutely fine. Marigold powder is a great option for added flavor.
- Nutritional Value: The nutritional information provided does not include optional garnishes or the garlic bread croutons. For croutons (and all toppings), measurements are guided by the heart.
- Other Topping Ideas: Try grated cheese, goat’s cheese cubes, toasted hazelnuts, or a drizzle of extra virgin olive oil for extra flavor and texture.
- Milk: To make the recipe vegan, substitute dairy milk with a plant-based alternative such as oat, almond, or soy milk.
- Carrot and Parsnip Soup Variation: For a twist, replace half the parsnips with carrots and follow the recipe as usual.
