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Creamy Parsnip Soup

PREP TIME 10 mins | COOK TIME 25 mins | TOTAL TIME 35 mins | SERVES 4

his is adapted from a recipe I originally developed for Cottage Life.

Pity the poor parsnip! I never remember how wonderful they are until someone else makes them. And in my grocery store they are tucked between the bagged beets and bean sprouts and I walk right on past them all the time.

But they are so delicious! Parsnips have a special spiciness — a hint of vanilla, maybe nutmeg?– which, along with their signature tang, makes them totally unique and delightful. Some love them roasted, but my favourite is anything puréed, whether that’s in pure purée form (boil, drain, purée in a food processor with fresh nutmeg and a glug of cream), or in a soup, as it is here.

The potato makes this soup nicely hearty, while the apple brings the sweetness that parsnips love. Curry powder is my spice of choice whenever I get the option, so it’s here and it’s fabulous. It can be totally vegan (use oil/ vegetable broth/ etc) or not; either is delicious. A little apple chip garnish (homemade or store bought!) is fun but optional.

Creamy Parsnip Soup


  • 2 tablespoons butter or canola oil

  • 1 onion, sliced

  • ¼ teaspoon salt

  • ½ teaspoon curry powder

  • 1 kg parsnips, peeled and coarsely chopped

  • 2 medium-sized potatoes, chopped (I like Yukon Golds)

  • 2 medium apples, chopped

  • 5 cups water or broth

  • 1 cup cream or water (or whatever non-dairy milk you like)

  • Apple chips


  1. Heat the butter in a large pot over medium heat. Add the onion and salt and cook, stirring often, until the onions are soft and golden, about 5 min. Add the curry powder and cook for about 10 seconds, then add the parsnips, potatoes and apples. Add the water and bring to a boil. Reduce heat to low and simmer, covered, for about 20 min or until vegetables are very tender. Purée with an immersion blender or in batches in a blender. Stir in cream, adding more if it's too thick.

TIP: Parsnips are usually sold in 500-g bags, so buy 2 of those. I peel the parsnips (the skin is leathery) but the potatoes and apples are up to you: peel for extra smoothness, or don't for extra fibre and goodness.

Click below for a printable version of this recipe.

Creamy Parsnip Soup_Claire Tansey
Download PDF • 113KB

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