This creamy Parsnip Soup recipe is so comforting and warming. A wholesome winter soup that is earthy and savory with subtle sweetness.
Parsnip Soup with hazelnuts, cardamom and thyme. A simple soup that can be made on the stovetop or roasted in the oven. Vegan Adaptable. #parsnipsoup #parsniprecipes #parsnips
 I broke through another layer into joyfulness.
-Rumi
This recipe for Roasted Parsnip Soup with Toasted Hazelnuts is elegant enough for the holidays yet simple enough for a casual weeknight meal. Delicious and easy, this recipe is cozy and comforting and easily made vegan. We love serving it up with this Pear Salad and  savory leek bread and call it a meal. So nourishing!
Parsnip soup can be cooked on the stovetop in 30 minutes, or if you prefer, take the slightly slower way of roasting the parsnips, which will elevate the flavor of the soup- perfect for lazy Sundays.
parsnip soup with apples, hazelnuts and cardamom

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 come to be 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.

How to make Roasted Parsnip SouP (see below for stovetop version)

Parsnip Soup with hazelnuts, cardamom and thyme. A simple soup that can be made on the stovetop or roasted in the oven. Vegan Adaptable. #parsnipsoup #parsniprecipes #parsnips

 

  1. If you have a little more time,  roast the ingredients in the oven… which will a little more complexity and depth to the soup. Because Parsnips, onions and apple roast at different speeds,  they are cut into different sizes to ensure they don’t get overcooked or undercooked.
  2. Place them on a parchment-lined, high-sided pan, in separate sections.
  3. Cover tightly with foil.  Place in a 400 F oven and set your timer for 20 mins and check for tenderness.
  4. Once tender, simply puree in a blender with the broth.
  5. Season with thyme, cardamom and white pepper and salt.
  6. Whisk in some cream or vegan cream and serve!
Parsnip Soup with hazelnuts, cardamom and thyme. A simple soup that can be made on the stovetop or roasted in the oven. Vegan Adaptable. #parsnipsoup #parsniprecipes #parsnips

How to make Parsnip SouP (on the stovetop)

  1. Heat oil in a large heavy-bottomed pot or dutch oven over medium heat. Add onions and saute until fragrant and golden, 6-7 minutes. Add garlic, thyme and apples. Saute 2-3 more minutes until frgrant.
  2. Add parsnips and stock and salt. Give a stir and bring to a boil. Lower heat, cover and simmer until parsnips are cooked through, about 12-14 minutes.
  3. Turn heat off and puree either using an immersion blender or  regular blender ( blend in batches) until smooth. Place back in the pot over low heat.
  4. Whisk in the cardamom and white pepper, add the cream. Taste and adjust the salt and spices to your liking.
  5. Serve in bowls with crushed toasted hazelnuts.
Parsnip Soup with hazelnuts, cardamom and thyme. A simple soup that can be made on the stovetop or roasted in the oven. Vegan Adaptable. #parsnipsoup #parsniprecipes #parsnips

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. 

Parsnip Soup with hazelnuts, cardamom and thyme. A simple soup that can be made on the stovetop or roasted in the oven. Vegan Adaptable. #parsnipsoup #parsniprecipes #parsnips
Serve with the crushed hazelnuts.
If you happen to have hazelnut oil, a little drizzle is really nice here for finishing.
Parsnip Soup with hazelnuts, cardamom and thyme. A simple soup that can be made on the stovetop or roasted in the oven. Vegan Adaptable. #parsnipsoup #parsniprecipes #parsnips

More favorite parsnip recipes

On the homefront (2011):  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 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 awestruck.

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!
I hope you enjoy this Parsnip Soup!
Cheers and Love, 
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Parsnip Soup with hazelnuts, cardamom and thyme. A simple soup that can be made on the stovetop or roasted in the oven. Vegan Adaptable. #parsnipsoup #parsniprecipes #parsnips

Creamy Parsnip Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 15 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 4-6
  • Category: soup, vegetarian
  • Method: stovetop or roasted
  • Cuisine: Pacific Northwest
  • Diet: Vegetarian
Print Recipe

Description

Parsnip Soup with Apples, Cardamom and Toasted Hazelnuts. Vegan adaptable. make this on the stovetop, or roast the parsnips in the oven! If hazelnut allergies, sub walnuts and walnut oil.

Ingredients

Units
  • 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 lbs 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 version:  ( see notes for roasted version) 

  1. Heat oil in a large heavy-bottomed pot or dutch oven over medium heat. Add onions and saute until fragrant and golden, 6-7 minutes. Add garlic, thyme and apples. Saute 2-3 more minutes until frgrant.
  2. Add parsnips and stock and salt. Give a stir and bring to a boil. Lower heat, cover and simmer until parsnips are cooked through, about 12-14 minutes.
  3. Turn heat off and puree either using an immersion blender or  regular blender ( blend in batches) until smooth. Place back in the pot over low heat.
  4. Whisk in the cardamom and white pepper, add the cream. Taste and adjust the salt and spices to your liking.
  5. Serve in bowls with crushed toasted hazelnuts. A little drizzle of hazelnut oil is nice if you have it too. Top with a thyme sprig. Enjoy!

Notes

Roasting: 400F oven.

You can roast the parsnips, onion, apple and garlic in a large baking dish.  (You may need two baking dishes ). Leave the garlic whole and cut the 1/4th apple in 2 pieces. Slice the onion and parsnips into 1/2 inch thick disks. Drizzle generously with olive oil and sprinkled with salt and pepper.  COVER TIGHTLY WITH FOIL.

Roast until really tender, about 20-30 minutes. Puree with the stock or broth. Place in a pot add fresh thyme leaves and continue with stovetop instructions, adding salt, spices, cream etc.

Roasting will elevate the flavor, but will take longer and add another pan to clean. 🙂

For a lower fat version- you can leave the cream out of this soup for a lightened up version. Parsnips are so naturally creamy, you may not need it, or need all of it.

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

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Comments

  1. I used carrots, yellow summer squash, white potato and a handful of fresh spinach instead of parsnips because that’s just what I had lying around. I’m sure it was more than a pound of veggies though. I used the sauté method with heavy cream & chicken broth. And I used ghee, olive oil & butter for the sauté. It was delicious and had a nice warm color too. I thought my hubby was going to eat the whole pot! It would definitely still be good without the cream. I like the dollop of sour cream idea that someone else posted in another comment. That could be done in lieu of the cream & it would be pretty as well as tasty. Thanks for the yummy recipe!



    Reply

  5. I did this on an instant pot for 5 minutes. I did all the sauteeing in the Instant pot as well. I used half an apple instead of a quarter. It was delicious !



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  6. Fabulous soup! Tried for first time over the Christmas holidays and everyone raved about it! I highly recommend this one! Part of us garnished with tarragon/goat cheese and the other feta. Delicious. Take a chance on a new recipe, I don’t think you’ll be disappointed with this one.



    Reply

  7. Made this soup as part of Thanksgiving dinner. Fabulous. Followed the recipe exactly as is, except I left out the cream but added a dollop of sour cream to each bowl. The hazelnuts are a must! Thank you, Sylvia.



    Reply

  9. Love Parsnips! This recipe looks like a winner. Will try it as soon as I find some really healthy looking parsnips.



    Reply

  13. Je vais faire tes 2 recettes. MERCI
    Passer de bonnes fêtes et soyez heureux. Je vous envoie un plein panier de bises et de fleurs. Chris 06
    Je lis TOUJOURS TOUT ce que tu prends la peine d’écrire.
    C’est dur de perdre un être ou un animal aimé, mais sois certaine que ces disparus seront toujours a tes côtés,et que tu les retrouveras plus tard.
    Je suis convaincue de cela. Penses à elle, parle lui si cela peut atténuer ta peine.
    Je te serre fort dans mes bras. Chris 06

    Reply

  14. Je vais faire tes 2 recettes. MERCI
    Passer de bonnes fêtes et soyez heureux. Je vous envoie un plein panier de bises et de fleurs. Chris 06

    Reply

    1. Translated I will make your 2 recipes. THANK YOU
      Have a good holiday and be happy. I send you a full basket of kisses and flowers. Chris 06
      I ALWAYS read everything you take the trouble to write.
      It’s hard to lose a loved one or animal, but be sure that those missing will always be at your side, and you’ll find them later.
      I am convinced of that. Think about it, talk to him if it can lessen your pain.
      I hold you tightly in my arms. Chris 06

      Chris, you are so kind, thanks so much! Happy Holidays, Sylvia

      Reply

  15. Can you make this a day in advance without compromising? I was thinking about roasting everything, putting it in the fridge the day before, and then blending everything cold the next day before heating? Any thoughts? Thanks!

    Reply

    1. Absolutely Bill! That’s a great way to tackle this, roast in advance, then blend when chilled and heat up on the stove over low heat.

      Reply

  17. You have half and half in your ingredient list but never mention it in the instructions. What are you supposed to do with it?

    Reply

  18. I read this entire post rather than skipping ahead to the recipe……how beautiful your words and the feeling behind them is touching, I hope others read this and are able to feel hopeful after a loss that “being alive feels more precious” as you say

    Reply

  21. I just finished making this/devouring it. Let me tell you, it is super super delicious. Thank you so much for the recipe.

    Reply

      1. I love the pictures and hopefully i will get a chance to attempt this recipe.

        Im also going to followed this on to on of my friends who loves parsnip.

        Thank you



        Reply

  23. Such stunning photos! I’ll be bringing this soup to my in-laws’ for Christmas Day dinner. Thank you for sharing!

    Reply

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