Creamy Parsnip Soup

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.

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.

Cozy Soup Recipes

Creamy Celeriac Soup

Peruvian Minestrone Soup

Sorghum Soup with Cannellini Beans

Lamb Meatball Soup

Laksa Soup (Malaysian Coconut Curry Noodle Soup)

Thai Chicken Noodle Soup

More parsnip recipes!

• Roasted Parsnips
• Parsnip Gratin with Gruyere and Thyme
• Roasted Parsnips with Romesco Sauce

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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