Creamy Roasted Parsnip Soup Recipe

Name: Creamy Roasted Parsnip Soup
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 2 pounds parsnips, peeled and cut into 1/2 inch pieces; 3 carrots, peeled and cut into 1/2-inch pieces; 1 tablespoon olive oil; sea salt and ground black pepper to taste; 1 large onion, diced; 3 stalks celery, diced; 1 tablespoon butter; 1 tablespoon brown sugar; 3 cloves garlic, minced; 1 teaspoon ground ginger; 0.5 teaspoon ground cardamom; 0.5 teaspoon ground allspice; 0.5 teaspoon ground nutmeg; 0.25 teaspoon cayenne pepper; 4 cups chicken stock; 1 cup whole milk; 0.5 cup heavy cream

Cook Time: 50 minutes

This creamy roasted parsnip and carrot soup is a perfect combination of savory and slightly sweet flavors. With a blend of aromatic spices, its a warm and comforting dish perfect for chilly days.

Ingredients

2 pounds parsnips, peeled and cut into -inch pieces
3 carrots, peeled and cut into -inch pieces
2 tablespoons olive oil, divided
Sea salt and ground black pepper, to taste
1 large onion, diced
3 stalks celery, diced
1 tablespoon butter
1 tablespoon brown sugar
3 cloves garlic, minced
1 teaspoon ground ginger
teaspoon ground cardamom
teaspoon ground allspice
teaspoon ground nutmeg
teaspoon cayenne pepper
4 cups chicken stock
1 cup whole milk
cup heavy cream

Directions

Preheat the oven to 425F (220C).
In a mixing bowl, combine the parsnips and carrots. Drizzle with 1 tablespoon of olive oil, tossing to coat. Season with salt and pepper.
Spread the vegetables evenly onto a baking sheet. Roast for 30 minutes, or until the vegetables are tender and golden brown, stirring once halfway through.
While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Add the diced onion and celery, cooking for 5 minutes, until softened and the onion begins to turn golden.
Reduce the heat to low and add the butter and brown sugar. Stir in the garlic, followed by the roasted parsnips and carrots. Cook for another 5-10 minutes until the vegetables are very soft and starting to brown.
Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper, stirring for 1 minute to allow the spices to bloom.
Pour in the chicken stock and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, partially cover, and simmer for 5-10 minutes to allow the flavors to meld.
Working in batches, carefully blend the soup in a blender until smooth. Be sure to only fill the blender halfway to avoid spills. Hold the lid down with a kitchen towel, and pulse a few times to get the soup moving before blending it completely.
Once blended, transfer the soup to a clean pot. Stir in the milk and cream, and return the soup to a simmer over medium-low heat. Season with salt and pepper to taste.
Serve hot, and enjoy this rich, velvety soup!

Nutrition Information

Serving Size: 1 (of 10 total servings)

Calories: 187
Total Fat: 10g (12% Daily Value)
Saturated Fat: 5g (23% Daily Value)
Cholesterol: 22mg (7% Daily Value)
Sodium: 362mg (16% Daily Value)
Total Carbohydrate: 24g (9% Daily Value)
Dietary Fiber: 6g (20% Daily Value)
Total Sugars: 9g
Protein: 3g (6% Daily Value)
Vitamin C: 19mg (21% Daily Value)
Calcium: 92mg (7% Daily Value)
Iron: 1mg (7% Daily Value)
Potassium: 514mg (11% Daily Value)

Creamy Roasted Parsnip Soup Recipe

History of the Dish

The creamy roasted parsnip soup is a modern take on classic British comfort food, dating back to times when root vegetables like parsnips were widely used in the English diet. During the medieval period, parsnips were considered a staple in Europe, particularly in colder months when their natural sweetness and earthiness made them ideal for hearty soups. Parsnips were widely grown as a crop before the introduction of the potato, and their versatility in soups, stews, and even desserts is well-documented. Today, this creamy soup brings together the rich history of parsnips with the flavors of roasted vegetables and aromatic spices.

Regional Variations

While parsnips are commonly used across the United Kingdom, this creamy roasted parsnip soup has seen regional variations over time. In the North of England, where the weather is colder, the soup might include additional root vegetables such as turnips or swedes for a more robust flavor. In contrast, Southern British versions often incorporate a touch of fresh herbs, like thyme or rosemary, to balance the sweetness of the parsnips. In some areas, a dollop of sour cream or yogurt might be added to the soup to give it an extra creamy finish, with some regional tweaks on the spice blend as well.

Distinguishing Features

This creamy roasted parsnip soup stands out among similar root vegetable soups due to its unique combination of roasted parsnips and carrots. Roasting the vegetables before blending them creates a deep, caramelized flavor that sets this soup apart from others like carrot soup or potato leek soup. The addition of warm spices such as cardamom, nutmeg, and cayenne pepper adds complexity to the flavor profile, giving it a mild kick. Unlike traditional creamy soups, which might use flour to thicken, this soup relies on the natural starches of the parsnips for a velvety texture, resulting in a smoother, more naturally rich consistency.

Where It's Typically Served

This soup is a popular dish in British homes during the autumn and winter months, often served as a starter in cozy family meals. It's perfect for warming up on cold days, making it a staple in the UK during the festive season. In some restaurants, particularly those specializing in seasonal British cuisine, creamy roasted parsnip soup may appear on menus as a vegetarian or vegan option. It is also a common dish in farm-to-table restaurants that emphasize locally sourced, root vegetables.

Fun Facts

Did you know that parsnips were once used as a sweetener before sugar became widely available? During the Roman Empire, parsnips were boiled down into a syrup and used to sweeten dishes. In medieval England, parsnips were often harvested for their sweetness in winter when other crops failed to grow. The parsnip has made a comeback in recent years, with chefs experimenting with it in everything from roasted dishes to desserts like parsnip cake. Additionally, parsnips are known for being rich in vitamin C, fiber, and antioxidants, making them a nutritious addition to your diet!

FAQ about Creamy Roasted Parsnip Soup Recipe

Leftover creamy roasted parsnip soup can be stored in an airtight container in the refrigerator for up to 3-4 days. To freeze, let the soup cool completely and transfer it to a freezer-safe container. It can be stored for up to 3 months. Reheat gently on the stove, adding a little extra broth or water if needed.

Yes, this soup can be made in advance. In fact, the flavors often improve after a day or two in the fridge. After cooking, let the soup cool, store it in an airtight container, and refrigerate. When ready to serve, reheat it on the stove and add a bit of cream or broth if it thickens too much.

Yes, there are several substitutions you can make depending on your preferences or what you have on hand. You can swap the heavy cream with coconut milk for a dairy-free option, or use vegetable stock instead of chicken stock for a vegetarian version. You can also replace the parsnips with other root vegetables, like turnips or sweet potatoes, for a different flavor profile.

If you prefer a milder soup, you can reduce the amount of cayenne pepper or omit it entirely. For more spice, you can add extra cayenne or include a dash of hot sauce. Adjust the seasoning to suit your taste.

This soup pairs beautifully with a variety of sides. You can serve it with crusty bread, like a baguette or sourdough, for dipping. A light salad with a tangy vinaigrette also complements the richness of the soup. If you want something heartier, try pairing it with roasted meats or grilled cheese sandwiches.

Yes, you can use vegetable stock instead of chicken stock for a vegetarian version of the soup. If you're looking for a richer flavor, beef stock could also work, but it will alter the flavor profile of the soup.

Roasting the vegetables enhances their natural sweetness and depth of flavor, but you can skip this step if you're short on time. Instead, sauté the vegetables in the pot until they soften, then continue with the recipe as directed. The flavor will be slightly different but still delicious.

To make this soup vegan, substitute the heavy cream and whole milk with coconut milk or a plant-based cream. Use vegetable broth instead of chicken stock, and make sure to skip any non-vegan toppings like sour cream or cheese.

If your soup turns out too thick, simply add more broth, milk, or cream to thin it to your desired consistency. You can adjust the texture during the reheating process by adding liquid a little at a time.

Yes, this soup freezes well. Allow the soup to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. When reheating, you may need to add a little extra broth or cream to restore the texture.

Comments

Steven Johnson

09/06/2023 02:17:29 AM

Rewritten review: I decided to include a potato in the recipe under the impression it required one, and fortunately, I had one on hand. The addition of the potato contributed a delightful texture to the soup. Omitting the sugar was a good call since the parsnips and carrots already offered plenty of sweetness; I opted out of most spices except for ginger and nutmeg. I found the milk unnecessary, so I substituted it with a container of Trader Joe's shelf-stable whipping cream that was slightly expired and needed to be used up, along with a quart of chicken broth. Additionally, the parsnips and carrots were leftovers from Thanksgiving, so I decided to utilize them for a New Year's Eve meal. The outcome was fantastic. Cooking is not my favorite activity, and I rarely prepare soup nowadays unless it's a simpler variety. I can't recall the last time I made a cream soup, probably about 40 years ago. Surprisingly, this dish required minimal effort. I utilized my Ninja Foodi Air Fry Oven to precook and brown the vegetables and my immersion blender to achieve a suitable puree. The soup turned out to be delicious! Even my husband agreed. What a win!

Scott Cruz

08/22/2023 05:45:26 AM

Absolutely delicious! I made some modifications by adding extra cayenne for a spicy kick, and the sweetness from carrots, caramelized onions, and brown sugar was perfect. I used 1 1/2 lbs of parsnips instead of 2 lbs, but added an extra carrot to make up for it. I skipped the allspice, cardamom, and heavy cream since I'm not a fan and didn't have them on hand. I used 6 cups of chicken stock and 1 1/4 cups of milk instead. A dollop of sour cream in my bowl took it to the next level, and I'm thinking about adding some freshly grated sharp cheddar cheese next time! Enjoy your cooking adventure! 😊

Emma Moore

12/23/2023 06:48:16 AM

I decided to use 1 lb of parsnips to make a slightly lighter soup. However, I found the cayenne pepper to be too spicy for my taste. Next time, I will reduce the amount by half. While I enjoy the heat, I will need to make adjustments when cooking for others who prefer milder flavors.

Diane Perez

04/12/2025 05:15:28 PM

Switched from cayenne pepper to paprika

Barbara Gonzalez

10/07/2022 08:40:30 PM

I would rate this recipe a 4 out of 5. Even though the texture could have been smoother (probably my fault for adding too many parsnips - I struggle with estimating weights), I think my choice of using the last of my 1% milk and heavy whipping cream affected the creaminess. If I had more of either to add, it could have easily been a 5-star dish. The flavors were fantastic, with a nice balance of heat and subtle sweetness from spices like cardamom and allspice, which I don't usually cook with. The recipe itself was great, but I felt I didn't have enough of the liquid ingredients, resulting in a thicker consistency, more like mashed potatoes than soup, even after using an immersion blender. I improvised by adding fried pancetta as a topping, which added a nice touch. I would definitely make this again, but maybe not when I'm running low on groceries! Thanks, Alan!

Cook Time: 60 minutes