Parsnip Soup

A classic treatment for winter’s sweet, ghostly roots, this velvety smooth soup is simple and quick to prepare.  Perfect for supper on a cold wintery day.


  • 2 Tbsp butter
  • 1 pound, leeks (white and lightest green parts)
  • 1 pound parsnips, peeled and cubed
  • 2 apples, peeled and cubed
  • 1 russet potato, peeled and cubed
  • 2 cups vegetable stock
  • ½ cup cream or half-and-half
  • Salt and freshly ground pepper
  • Chopped fresh parsley or chives, as garnish


  1. Slice leeks into thin rounds. Heat butter in a soup pot and add the leeks. Sauté until soft.
  2. Add the parsnips, apple and potatoes and sauté for a few minutes more.
  3. Add stock and 4 cups of water (or enough to completely cover the vegetables – if you like a thinner soup, add more water or stock).
  4. Bring to a boil, then reduce heat, cover the pot and simmer gently until the vegetables are tender.
  5. Using an immersion blender or food processor, blend the soup until it is very smooth with no chunks. Return to pot, if using processor. Season with salt and pepper and add the cream.

Garnish with fresh parsley or chives if desired


Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *