This Creamy Parsnip Soup is silky, cozy, and full of delicate winter flavors! Sweet, earthy parsnips are blended with apple, thyme, and fragrant cardamom, then topped with crunchy toasted hazelnuts. An elegant yet easy soup that’s perfect for holiday gatherings or weeknight dinners. Vegan-adaptable, with stovetop and roasted options.
I broke through another layer into joyfulness. -Rumi
This creamy Parsnip Soup is one of winter’s little treasures. Silky and comforting, with the earthiness of parsnips, a hint of apple and cardamom, and savory thyme.
Toasted hazelnuts add the most delicious crunch, and a drizzle of hazelnut oil, if you have it, makes it feel extra special.
You can make this soup on the stovetop in about 30 minutes, or roast the parsnips, onions, and apples for a deeper, more caramelized flavor. Both versions are lovely, and the soup is elegant enough for a holiday dinner yet simple enough for a cozy night at home.
We love serving it up with this Pear Salad and savory leek bread and call it a meal.
I'd never used parsnips before making this recipe! We were surprised by how much we loved this soup and have made it many times now, sometimes with the cream and sometimes without. It's delicious both ways.
Why you’ll love this Parsnip soup!
Silky and comforting. Creamy, velvety texture with the natural sweetness of parsnips and apples.
Beautifully balanced flavors. Cardamom, thyme, and white pepper complement the earthy sweetness of the parsnips.
Two easy cooking methods. Make it on the stovetop in about 30 minutes, or roast the vegetables for deeper flavor.
Elegant yet simple. Toasted hazelnuts make this humble winter soup feel special enough for the holidays.
Vegan-adaptable. Use vegetable broth and your favorite plant-based cream.
Parsnip Soup Ingredients
- Parsnips: Naturally sweet and earthy, they create a wonderfully creamy soup when blended.
- Onion and garlic: Build a savory, aromatic base.
- Apple: Adds a subtle sweetness that complements the parsnips.
- Fresh thyme: Adds an earthy, herbal note. Dried thyme works too.
- Cardamom and white pepper: Add delicate warmth and a lovely depth of flavor.
- Vegetable or chicken stock: Creates the flavorful broth.
- Olive oil or butter: For sautéing the aromatics and adding richness.
- Salt: Enhances and balances the flavors.
- Cream: Optional, for an extra silky finish. Use heavy cream, half-and-half, or vegan cream.
- Toasted hazelnuts: Add delicious crunch and nutty flavor. Walnuts work too. Finish with fresh thyme and an optional drizzle of hazelnut oil.
How to make Parsnip Soup
Note: You can make this on the stovetop or roast the parsnips in the oven (see recipe notes).
Step 1: Sauté the aromatics. In a large Dutch oven or heavy-bottomed pot, heat the oil or butter over medium heat. Sauté the onion until golden and fragrant, about 6-7 minutes. Add the garlic, thyme, and apple, cooking for another 2-3 minutes.
Step 2: Cook the parsnips. Add the sliced parsnips, broth, and salt. Bring to a boil, then lower the heat, cover, and gently simmer for 12-14 minutes, until the parsnips are tender.
Step 3: Puree the soup. Using an immersion blender or a regular blender (working in batches), blend until completely smooth and velvety. Return the soup to the pot over low heat.
Step 4: Add the finishing touches. Stir in the cardamom, white pepper, and cream, if using. Taste and adjust the seasonings. For a thinner consistency, add a little more broth.
Step 5: Garnish and serve. Divide among bowls and sprinkle with toasted hazelnuts. Finish with fresh thyme and a drizzle of hazelnut oil for an extra-special touch.
Chef’s Tips
Choose smaller parsnips when possible. Large, mature parsnips can develop woody centers. If yours have tough cores, remove them before cooking.
Roast for deeper flavor. Roasting the parsnips, apple, and onion brings out their natural sweetness and adds complexity.
Blend until silky. A high-speed blender creates the smoothest texture. Add a splash of warm broth if the soup is too thick.
Cream is optional. Parsnips are naturally creamy when blended, so cream is optional. For a lighter version, leave it out or add just a splash. The soup will still be beautifully velvety.
Add cardamom gradually. Its floral aroma is lovely with parsnips, but a little goes a long way. Taste and adjust before serving.
Don’t skip the hazelnuts. Their toasted flavor and crunch are the perfect contrast to the creamy soup.
Storage and Serving Suggestions
Parsnip soup will keep up to 4 days in the fridge in an airtight container, and also freezes well, for up to 3 months. It also makes a comforting gift for a friend or neighbor.
Serve with Sourdough Bread or Soft dinner Rolls and a leafy Green Salad like our Pear Salad.
Serve with the crushed hazelnuts. If you happen to have hazelnut oil, a little drizzle is really nice here for finishing.
Cozy Soup Recipes
More parsnip recipes!
On the Homefront: Finding Joy in Winter (2011): To be here in winter, one must look for the gifts… even the small ones. They come in many forms, usually right in front of us. I often find them in the kitchen, little messages from the universe, that take the form of produce. 😉
The rough-skinned parsnips remind me that beneath tough exteriors often resides the tenderest and sweetest of souls, and how important it is to look beyond surfaces.
Parsnips have become one of my favorite winter vegetables. They are called a “winter vegetable” because their flavors are not fully developed until the roots have been exposed to near-freezing temperatures for 2 to 4 weeks in early winter.
Their exterior is quite tough-looking, but when you get past their surface, there is something extraordinary about them. They have a sweetness, an earthiness and a complexity that makes them interesting and memorable. Like my favorite kind of people!
Our catering work is finally done for the holiday season and all we have left to do for the next few days is relax. As I type, snow begins to fall… just in time for a white Christmas. The last few days have been dreamy and beautiful. The trees are perfectly flocked. The sun breaks through this morning and everything shimmers; the air is glittery, sparkling with snow dust. It catches me by surprise, the beauty of it all. And for a moment, everything stops… I feel awe.
The holidays are difficult without the ones we love. Last year especially -Brian and I both lost our mothers. The holiday table was heavy with sadness and bewilderment.
But in its gradual way, the loss has become a little easier to hold. Somehow our hearts have become a little lighter over time. Joyful even, brief moments, that glitter. I don’t understand it, but I take them greedily.
Perhaps because loss teaches us that nothing lasts, life has become so precious. Everything so beautiful. Even parsnips in their own unique way. Have a beautiful holiday season! Cheers and Love, Sylvia.
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Creamy Parsnip Soup
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 4-6 1x
- Category: fall dinner, Soup, Vegetable, vegetarian, winter dinner
- Method: stovetop or roasted
- Diet: Gluten-Free, Vegan, Vegetarian
Description
Creamy Parsnip Soup with apple, thyme, cardamom, and toasted hazelnuts. An easy, comforting winter soup with stovetop and roasted options. Vegan-adaptable!
Ingredients
- 3 tablespoons oil or butter
- one onion, diced ( see instructions in notes, if roasting)
- 6 garlic cloves, rough chopped
- 1 tablespoon thyme (or 1 tsp dried thyme)
- 1/4 th of an apple, sliced
- 1 pound parsnips, washed and sliced to 1/2 inch thick disks
- 4 cups stock- veggie or chicken
- salt to taste
- 1/4 teaspoon cardamom
- 1/8 teaspoon white pepper
- 1/2 cup heavy cream, half and half or vegan cream (all optional- see notes)
- Garnish: toasted hazelnuts ( or walnuts), crushed. A drizzle of hazelnut oil (optional). Thyme sprigs.
Instructions
Stovetop Method
- See recipe notes for the roasted version.
- Sauté the aromatics. Heat the oil or butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion and sauté until fragrant and golden, 6-7 minutes. Add the garlic, thyme, and apple, and cook for another 2-3 minutes, stirring occasionally.
- Simmer. Add the parsnips, stock, and salt. Stir and bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 12-14 minutes, or until the parsnips are fork-tender.
- Blend until creamy. Turn off the heat and blend the soup until silky smooth using an immersion blender or a regular blender, working in batches if needed. Return to the pot over low heat.
- Finish and season. Stir in the cardamom, white pepper, and cream, if using. Taste and adjust the salt and seasonings to your liking. Add a splash of stock if the soup is too thick.
- Serve. Ladle into bowls and garnish with crushed toasted hazelnuts, a drizzle of hazelnut oil (if you have it!), and a sprig of fresh thyme. Enjoy!
Notes
Roasted Parsnip Soup Instructions.
-
Prep the vegetables. Preheat oven to 400°F. Slice the parsnips and onion into ½-inch-thick pieces, cut the apple quarter in half, and leave the garlic cloves whole.
-
Season and cover. Arrange everything in a large baking dish (or two, if needed). Drizzle generously with olive oil and season with salt and pepper. Cover tightly with foil to trap the moisture and help the vegetables soften.
-
Roast until tender. Bake for 20-30 minutes, or until the parsnips are very tender when pierced with a fork.
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Blend and finish. Transfer the roasted vegetables to a blender and puree with the stock until silky smooth, working in batches if needed. Pour into a pot, add the fresh thyme, cardamom, and white pepper, and warm gently. Stir in the cream, if using, and adjust the salt and seasonings to taste.
Nutrition
- Serving Size: 1.25 cups (with heavy whipping cream)
- Calories: 224
- Sugar: 8.5 g
- Sodium: 403.4 mg
- Fat: 13.3 g
- Saturated Fat: 3.6 g
- Carbohydrates: 26.7 g
- Fiber: 6.6 g
- Protein: 2.2 g
- Cholesterol: 11.3 mg
This was absolutely fabulous! I was a little worried about the cardamom in it so i just put in a pinch, but it really worked. Thank you for the easy and delicious recipe!
Glad you enjoyed Jessie!
This is my daughter’s favorite soup! Her birthday dinner always starts with this! I love Saturday morning when I get the email with all the new recipes, thank you!
Love hearing this Lindsay!
I’d never used parsnips before making this recipe! We were surprised by how much we loved this soup and have made it many times now, sometimes with the cream and sometimes without. It’s delicious both ways. We like pairing it with the Fig Salad. A wonderful fall meal.
And sorry, I’ve just now realized that I haven’t rated a lot of your recipes that I’ve commented on in the past. I’ll make sure to do that in the future. So you know, they’re always amazing! I’ve found your site to be a reliable place to go when I want to try something new.
Thanks Amanda, really appreciate hearing this! Happy you are enjoying the recipes. 🙂
Delicious. Will definitely be making it again. Thank you for sharing this recipe.💯
Glad you enjoyed Hilda!
Surprisingly very delish and comforting. So easy, I love it!
Thanks Lisa!
Delicious! Roasted the veggies. Made cashew cream.
Love parsnips floral flavor.
Perfect, glad you enjoyed!
Hello, for roasting, do I need to cover with foil or can I use a regular (oven-safe) lid that fits the roasting pan? Just curious about the method. Thank you!
You can use a lid as long as it seals well. 🙂
This soup sounds amazing. What others soups are good for freezing?
I would say most soups freeze well. Take a look at our soup collection: https://www.feastingathome.com/cozy-fall-soups-to-savor-now/
This dish is incredible! Great flavor and fills your tummy. Yum!
I even learned a new vegetable, parsnips. I chose to roast the parsnips and loved the smell filling the kitchen :o)
It’s even adaptable to those that would like some meat in the soup. I’ve added separate cooked Italian mini meatballs and then tried cooked chorizo. Both were a success to family. However I prefer the soup alone!
Great to hear Fanny!
I love your recipes. Thank you for sharing. Could I use coconut milk, if I do not have cream for this recipe?
Hi Anna- I think that could work? I have not personally tried it, so not positive. Will you let me know how it turns out?