There is something really comforting about a bowl of warm spring parsnip soup, especially on the days when you want something simple and steady without much effort. I always reach for this recipe during those in-between weeks before spring really kicks in. When the weather is brighter but still cool.
Parsnips have a soft sweetness that turns silky when simmered, and this soup makes the most of that without asking for much time or energy.
It is easy to prepare and full of yummy flavors. This is a recipe that works well for lunches, dinners, or make-ahead meals you can reheat when you need.
Here’s how to make it…
Why You’ll Love It
- Straightforward steps and simple ingredients.
- Creamy and comforting without a long prep time.
- Freezer-friendly and great for busy weeks.
- Easy for beginners and reliable every time.
- Light enough for spring but still warm and grounding.
Ingredients For This Light Spring Parsnip Soup recipe
- Parsnips, peeled and cut into small chunks, so they soften evenly.
- One medium onion, chopped for gentle flavor.
- One to two cloves garlic, minced for a subtle lift.
- Vegetable broth, enough to cover the vegetables by an inch.
- A small potato, peeled and cubed to help the soup blend smoothly.
- Olive oil for sautéing.
- Salt and black pepper to season.
- A splash of cream or a spoonful of plain yogurt for extra creaminess.
- Fresh herbs like parsley or chives for garnish.
How To Make This Light Spring Parsnip Soup recipe
Step 1: Saute Your Onion
Warm a little olive oil in a large pot and add the onion. Let it cook gently until it softens.
Step 2: Stir in Garlic, Parsnips & Potato
Stir in the garlic, parsnips and potato. Cook for a minute or two so everything warms through.
Step 3: Pour In The Broth
Pour in the broth, just enough to cover the vegetables, and bring it to a steady simmer.
Step 4: Make Sure Your Parsnips Are Tender
Let it simmer until the parsnips are very tender, usually around twenty-thirty minutes.
Step 5: Blend Your Soup
Once your parsnips are soft the whole way through – blend the soup, either with an immersion blender or carefully in a standard blender, until smooth and creamy.
Step 6: Garnish To Your Taste
Return it to the pot, add a splash of cream or yogurt if you’d like extra richness, then season with salt and pepper.
Warm it through and serve with herbs on top.
Broth Style Spring Parsnip Soup
Can I keep it brothy instead of blending? Yes, you can skip the blending step for an even lighter broth style spring soup.
Just cut the parsnips into smaller pieces before cooking so they soften fully and are easily to eat!
Simmer for about 25 to 30 minutes, and season well before serving.
Tips, FAQs, Variations
Is this a light parsnip soup? Yes, it has a gentle, spring style texture. The broth and vegetables keep it light, and the cream is optional if you prefer an even softer, fresher finish.
Can I make this ahead? Yes, it reheats well and keeps its smooth texture.
Does it freeze nicely? It freezes beautifully. If you are adding cream, stir it in after thawing for the best consistency.
Any flavor variations? Try adding grated ginger, fresh lemon juice, or a handful of herbs for brightness.
How long does it keep? Usually three to four days in the fridge in a sealed container.
Recipe Card
Spring Parsnip Soup
Description
A warm, light spring parsnip soup that feels gentle and grounding on busy or low-energy days. It is easy to prepare, soothing to eat, and works well for make-ahead meals or simple lunches.
Ingredients
Instructions
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Warm the olive oil in a pot, then add the onion and cook until it softens.
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Stir in the garlic, parsnips and potato so everything gets lightly coated and warm.
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Pour in the broth until the vegetables are covered, then bring it to a gentle simmer.
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Let the soup cook for 25 to 30 minutes, or until the parsnips are completely tender.
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Blend the soup until smooth and creamy, or leave it unblended for a lighter broth style.
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Stir in the cream or yogurt if using, then season with salt and pepper.
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Warm through and serve with fresh herbs on top.
Note
The soup freezes well, especially if you add any cream after thawing.
For a lighter version, skip the cream and finish with a squeeze of lemon instead.
You can keep the soup unblended for a brothy, vegetable-style version that still tastes warm and comforting.
