Make this spicy parsnip soup in only 20 minutes for a quick, easy and delicious light meal. This dish is perfect if you have some leftover parsnips, or you're looking for a quick and comforting soup.
We absolutely love soup, and have previously shared some of our favorite healthy chicken soup recipes, pork soup recipes, and slow cooker soup recipes. But few things are more comforting than a warm bowl of creamy vegetable soup.
This recipe is really simple, and uses very basic ingredients. You probably have most of them at home already! Keep it light and low calorie, or add a splash of heavy cream or coconut milk for a thick and creamy consistency. Spicy parsnip soup is one of those perfect easy everyday dinners that you will love making throughout fall and winter.
Why you'll love it
- Really easy soup recipe
- Affordable ingredients
- Customize the recipe to suit your preferences
- 20-minute lunch or dinner
- Dairy free + vegan parsnip soup
Parsnips: Fresh or frozen parsnip is the main ingredient in this soup.
Onion + garlic: Add flavor to the soup.
Vegetable stock: Vegetable stock or chicken broth is our choice of liquid in this recipe. It adds a lot more flavor than using plain water.
Seasoning: Use a combination of salt, black pepper, red pepper flakes, garam masala and paprika to add flavor to the soup.
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You can find full instructions + ingredient measurements in the recipe card at the bottom of this page
One: Sauté the onion until soft and translucent.
Two: Add spices and garlic, and sauté for about 30 seconds.
Three: Add vegetable stock and diced parsnips. Leave to simmer for about 10 minutes, or until the parsnip is soft.
Four: Use an immersion blender to blend the soup smooth.
- You don't have to peel the parsnips as long as you wash them thoroughly
- If you don't have an immersion blender, you can blend the soup smooth with a regular blender. You might have to do it in multiple batches.
- Season the soup to taste after blending it. Add more salt or pepper to taste.
- If the soup is a little thick, you can add more vegetable stock or other liquids like milk or water to make it thinner.
- Too much flavor or seasoning? Adding a little milk or cream will make it milder.
- The red pepper flakes make the soup spicy. Adjust the amount to suit your preferences.
- Only sauté the spices for about 30 seconds. If you do it too long, they could get burned and the soup won't taste nice.
This soup is great as an appetizer or starter, or as a light meal. I love to serve vegetable soups with a side of bread to make the meal a little more filling.
Here are some of my favorite bread side dishes:
- Air Fryer Garlic Bread
- Air Fryer Grilled Cheese
- Chilli Cheese Toast
- Easy Homemade Croutons
- Flaxseed Crackers
Creamy parsnip soup: Make the soup extra creamy by adding heavy cream, milk, coconut milk or creme fraiche to taste after the other ingredients are pureed. This will also make the soup a little more filling.
Mixed vegetables: Feel free to replace some parsnips with other flavorful vegetables, like potatoes, carrots or cauliflower.
With protein: Add protein to the soup by adding butter beans or black beans. The beans will also make the soup a little creamier.
Store leftover spicy parsnip soup in a sealed container in a refrigerator for up to 3 days, or freeze it for up to 6 months.
Defrost frozen soup in a refrigerator overnight, and reheat it in a microwave for a few minutes. You can also reheat it in a pot on the stove top on medium to low heat.
🍲 More VEGETABLE SOUP RECIPES from Hint of Healthy
Frequently asked questions
No, you don't have to peel the parsnips. Just scrub and wash the vegetables thoroughly before use.
The core that goes through the middle of parsnips can be tough and woody, especially in large vegetables. You don't have to remove them, but doing so could prevent your soup from tasting bitter.
Add red pepper flakes, chili or cayenne pepper to make a soup spicy. These ingredients should ideally be added at the beginning of the cooking process to increase the flavor of them.
You might also like these recipes
- Instant Pot Broccoli Cheddar Soup
- Instant Pot Vegetable Soup
- Honey Roast Parsnips
- Apple and Parsnip Soup
- Instant Pot Tomato Soup
- Black Eyed Pea Soup
- Pumpkin and Sweet Potato Soup
- Instant Pot Vegetable Beef Soup
- Chickpea Noodle Soup
- Minty Pea Soup
Spicy Parsnip Soup
- Wash the parsnips thoroughly. If they are particularly large, you should also peel them, and consider removing the woody core.
- Dice onion, garlic and parsnips.
- Heat up the olive oil in a sauce pan or pot on medium heat. Add the onion, and sauté for a few minutes until soft and translucent.
- Add finely diced garlic, and all seasoning to the pot. Sauté for about 30 seconds.
- Then, add vegetable stock and diced parsnips. Stir to combine the ingredients, then cover with a lid and leave the soup to simmer for about 10 minutes, or until the parsnip is soft enough to easily pierce with a fork.
- Use an immersion blender to blend the soup smooth.
- Season to taste. Add a splash of milk or cream if you want to make it creamy.
- Salt: Depending on the salt content of the vegetable stock that you use, you might not need to add any salt at all. I recommend only adding salt to taste after you blend the soup.
- Store leftovers in a refrigerator for up to 3 days, or freeze for up to 6 months.
- Feel free to add a little milk, cream or creme fraiche to make the soup extra creamy.