Creamy Parsnip Soup

This creamy Parsnip Soup has unusual and wonderful complex flavors, with a texture that is creamy and divine!

Cozy up to a bowl in the fall or winter and don’t forget the crusty dutch oven bread to mop up any last spoonfuls left in the bowl.

Easy Parsnip Soup Recipe

This parsnip soup screams Fall, but is also so comforting in the winter months, too. Incorporating leeks, apples, parsnips, and potatoes, the flavor combination is unusual and complex. And wonderful!

I’ve made it several times varying the amount of the ingredients depending on what I’m in the mood for. Sometimes more apple sometimes more potato – I do prefer more apple, which is the recipe version I’m sharing today.

Bonus that this soup happens to be gluten-free and vegetarian, so it accommodates several diets!

Ingredients Needed

This easy soup recipe is made with just a handful of common ingredients.
(Scroll below to the printable recipe card for details and measurements.)

• Leeks – The white and pale green parts only. Leeks tend to be very dirty, so make certain you trim and wash them extremely well before chopping.
• Parsnips – Trimmed and peeled.
• Apples – A sweet apple is preferred to balance out the nutty parsnips and onion-y leeks.
• Potato – I use Yukon gold potatoes for this soup, but russet works well, too. They should be peeled.
• Garlic – For aromatics and and flavor.
• Unsalted butter – To sauté the vegetables.
• Vegetable broth – You can also use chicken stock if you don’t need the soup to be vegetarian. Although I still think the vegetable broth gives the soup a deeper flavor.
• Water
• Half-n-half – Adds a bit of richness to the soup and makes it extra creamy.
• Seasonings – Salt, pepper, and nutmeg season the soup.

How to Make Parsnip Soup

This apple parsnip soup comes together in a few simple steps.
(Scroll below to the printable recipe card for details and measurements.)

1. Sauté the leeks. Melt the butter over medium heat, then cook the leeks until softened. Add the garlic and cook until fragrant. Season with salt, to taste.
2. Add the other ingredients. Add to the pot cubed parsnips, apples, potato, veggie broth, and 1 cup water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender.
3. Blend the soup. Using an immersion blender, puree the soup until creamy and smooth.
4. Stir in half-n-half and seasonings. Add in the half-n-half and season with the salt, pepper, and a dash of nutmeg.
5. Serve. Ladle into bowls and garnish with sliced apple, a small sprinkle of nutmeg, and thyme sprigs, if desired.

Serving Suggestions

This soup is great for lunch or a weeknight meal. Consider serving it with dutch oven bread to dip in the soup or mop up anything left at the bottom of the bowl. If you want to do a soup and salad combo, you can also serve it with a simple side salad or caesar salad.

Proper Storage

• Storing leftovers. Once completely cooled, you can store this soup in a tightly sealed container in the refrigerator for up to 3 days.
• To reheat. You can reheat parsnip soup in the microwave for a couple minutes, stirring occasionally, or heated on the stove over medium-low.
• Can I freeze parsnip soup? I don’t recommend freezing this soup. Once thawed, the texture is quite grainy and not very pleasing.

More Vegetarian Soup Recipes:

• Hungarian Mushroom Soup
• Creamy Cauliflower Soup
• Creamy Asparagus Soup
• Beet Soup (Borscht)
• Minestrone Soup
• Roasted Butternut Squash Soup

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Creamy Parsnip Soup

5 from 6 Ratings

This creamy Parsnip Soup has unusual and wonderful complex flavors, with a texture that is creamy and divine!

Print Recipe Rate Recipe Pin Recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings: 8

Ingredients

• 2 tablespoons unsalted butter
• 1 large leek , (white and pale green part only), trimmed, halved lengthwise, washed well, and chopped fine
• 1 clove garlic , minced
• 1 pound parsnips , trimmed, peeled, and cut crosswise into 1-inch pieces
• 3 medium sweet apples , peeled, cored, and cut into 1-inch pieces
• 1 large yukon gold potato , peeled and cut into 1-inch pieces
• 32 ounces vegetable broth
• 1 cup water
• 1/2 cup half-n-half
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• dash nutmeg
• sprinkle of nutmeg, sliced apples, and fresh thyme sprigs , for garnish, optional

Instructions

• Heat butter in a large pot over medium heat. Add leeks; cook, stirring, for about 4 minutes. Stir in the garlic and sauté until fragrant, 20 seconds. Season with salt to taste.
• Add to pot the parsnips, apples, potato, veggie broth, and 1 cup water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 15-20 minutes.
• Using an immersion blender, puree until creamy and smooth (or working in batches, puree soup in a blender until smooth. Return the soup puree to pot.)
• Stir in half-n-half. Season with the salt, pepper, and a dash of nutmeg. Taste and adjust seasoning if necessary.
• Ladle into bowls and garnish with sliced apple, a small sprinkle of nutmeg, and thyme sprigs.

Nutrition

Calories: 117kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 765mg | Potassium: 344mg | Fiber: 3g | Sugar: 5g | Vitamin A: 569IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 1mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Soup

Cuisine: American

Keyword: easy soup recipes, parsnip recipe, parsnip soup

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