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  • Andy

Parsnip Soup

Updated: Nov 14, 2020

This a light soup that is perfect for early fall. This does not freeze all that well so I reduced the recipe to four servings.


5 large parsnips, peeled and chopped

2 cups of chopped leeks, the white to light green parts

2 apples peeled, pored, and chopped

1 cup of chopped potatoes

2 cups chicken or veggie stock, low salt

3 cups of water

1/2 cups half and half

2 tablespoons unsalted butter

1/2 teaspoon cumin seeds

1/2 teaspoon celery seeds

1/8 teaspoon cayenne pepper (optional)

salt and pepper to taste


In a large soup pot over medium-high heat melt butter, next add leaks and seeds, then saute for about 5 minutes. Now add parsnips, apples, potatoes, cayenne pepper, water, and stock.

Bring to a boil, then reduce heat and simmer for about 30 to 45 minutes or until parsnips and potatoes are soft.

Ladle soup into a blender and puree until smooth; return to pot and add half and half and salt and pepper to taste, stir until combined.

Serve with a nice baguette or cheese bread twists

Enjoy Cooking

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