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Parsnip Soup

Parsnip Soup_Featured

Parsnip is one of those vegetables you can be very creative with. It is a sweet vegetable and a great addition to winter dishes. The humble parsnip is a powerhouse of nutrients. It is rich in complex B vitamins, antioxidants, folic acid, vitamin c and plenty of dietary fiber. Adding this vegetable to your meal plan can truly bring a balance to your diet.

My recipe below is for a soup you can try anytime of the year and particularly in winter. This soup is an amalgamation of different flavors – The sweetness of parsnips is nicely complemented by the aroma and zing of garlic and onions. Almonds not only bring along their nutritional value but also a smooth texture to it. This makes a great addition to both lunch and dinner meals.

Adapted based on Green Kitchen Stories recipe

For the Soup:

  • 3 – 4 parsnips
  • 8-10 garlic cloves
  • 1 large yellow onion
  • 1 tbsp olive oil, extra for serving
  • 1 cup almonds, (soaked overnight in water)
  • 4 cups boiling water
  • 1 tbsp white wine vinegar
  • 1 tsp dried thyme, extra some for serving
  • salt and black pepper


  • Preheat the oven to 400°F.
  • Prepare the vegetables, peel parsnips, garlic and onion. Cut into large bite-size pieces.
  • Place in a bowl and lightly drizzle with olive oil, toss to cover. Cover a baking sheet with baking paper and arrange the vegetables on it.
  • Place in the oven and bake for 15-20 minutes, until tender and lightly browned.
  • When the vegetables are done, remove from the oven and place in a heat proof blender.
  • Add blanched almonds, hot water, white wine vinegar, thyme, salt and pepper and blend until completely smooth.
  • Taste and adjust the flavors to your preference. Serve immediately in serving bowls, garnish with a drizzle of olive, thyme and almonds.

Hope you enjoyed the soup! Would love to hear your thoughts on this recipe 🙂

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