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Spicy Parsnip Soup

This spicy parsnip soup is made in only 20 minutes. It's perfect for quick and easy lunches or dinners, and a great way to use any leftover parsnips.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dinner, Soup
Cuisine: American, British
Keyword: dairy free, parsnip, vegan
Servings: 4
Calories: 124kcal
Author: Tonje



  • 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.


Calories: 124kcal | Carbohydrates: 27g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 1100mg | Potassium: 477mg | Fiber: 7g | Sugar: 9g | Vitamin A: 577IU | Vitamin C: 23mg | Calcium: 51mg | Iron: 1mg