Parsnip Soup (30 Minutes)

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This warm, creamy and delicious Apple Parsnip Soup recipe is made with everyday pantry staples. It requires minimal prep and you can have dinner on the table in less than 30 minutes!

Suitable For Gluten Free and Vegan Diets. Weight Watchers points included.

2 bowls of Parsnip Soup on a table with various garnishes and spoons and napkins

This Easy Parsnip Soup recipe is a warming, comforting family favorite food. It requires minimal prep, uses pantry staples and is quick and easy to make in less than 30 minutes.

Apple Parsnip Soup is oh so creamy, slightly sweet, and has a hint of spice. The natural sweetness of parsnips and apples blends harmoniously with the rich and creamy coconut milk, creating a flavor explosion in every spoonful.

And the addition of coconut milk makes it luxuriously creamy while keeping it vegan. Easy to make and totally versatile, this silky, satisfying soup is one the whole family is sure to love.

If you’re in the mood for a simple, yet tasty homemade soup, this parsnip soup recipe is a great make-ahead dish and an awesome addition to your weekly meal prep.

And like this easy Bean Soup or Jamaican Pumpkin Soup, parsnip soup is perfect for serving on any and all occasions. It is also perfect for the holidays, it’s an excellent choice for Thanksgiving and Christmas as part of your festive feast.

a bowl full of apple parsnip soup with herb and pomegranate garnish and s spoos

What Are Parsnips?

Parsnips are root vegetables that are shaped like carrots, but white in color. You will find them in the root vegetable section of the grocery store.

When roasted they have a sweet flavor similar to carrots. You can make a delicious carrot parsnip soup by adding peeled a chopped carrots to your soup pot.

Why Make This Recipe

  • Quick and Easy – It’s a hassle-free recipe that’s ready in under 30 minutes, making it perfect for busy weeknights or when you’re short on time. As easy as this Carrot Soup.
  • Vegan-Friendly – If you follow a vegan diet or want to explore plant-based options, this soup fits the bill as it’s completely vegan.
  • Flavorful Twist – The combination of parsnips and apples adds a unique and delightful flavor to the soup, and the addition of Garam Masala or curry powder gives it a warming and exotic touch.

Click to find more seasonal soup recipes that are perfect for make-ahead, meal prep and busy nights.

Ingredient Notes

  • Olive Oil – Your favorite olive oil or you can substitute for canola oil or vegetable oil.
  • Onion – Peeled and diced onion adds earthiness and depth of flavor.
  • Garlic – Use freshly minced garlic for the most flavor.
  • Parsnip – This uses fresh parsnips that have been peeled and chopped. Grab them from the grocery store or farmers markets. You can substitute or add carrots if desired.
  • Apple – Use your favorite sweet apple peeled and chopped. A great way to use apple that are just past their prime.
  • Potato – One large potato or 2 medium potatoes. This adds creaminess and bulk.
  • Garam Masala – Use garam masala or curry powder to add a warming spiced flavor to the soup. Store bought or homemade seasoning is fine.
  • Vegetable Stock – Use vegetable broth or water, to your preference. If you are not following a vegan diet, chicken stock is a flavorful option.
  • Coconut Milk – Full fat coconut milk completes this, but to cut the calories use a reduced fat version.
  • Salt and Pepper – Use kosher salt and freshly ground pepper to season this soup.
a table with a bowl of parnsip apple soup garnished with herbs, pomegranate seeds and bread. With a spoon and napkin on the side

Handy Tip: Use Good Kitchen Tools!

For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

How To Make Parsnip Soup

Don’t forget to check out my learn to cook guides to get better results with every recipe.

Get complete ingredients list and instructions from recipe card below.

  1. Heat olive oil in a saucepan over medium heat, add in the onion and saute for 5 minutes until softened.
  2. Then add in garlic, parsnips, apple and potato, stir and fry for a couple of minutes still over medium high heat.
  3. Add in the curry powder and stir until fragrant.
  4. Mix in the broth, bring to a boil, reduce to a simmer over low heat, partially cover and cook for about 20 minutes until parsnips are soft, stirring occasionally.
  5. Stir in the coconut milk, adjust seasoning and simmer for another minute.
  6. Let the soup cool down and puree before blending it to your desired smoothness and season if needed.
  7. Ladle the parsnip soup into a bowl or two and serve warm.
  8. PS it goes really, really well with this crunchy Southern Coleslaw Recipe.

Pro Tips

  • Choose the best parsnips for the best cooking results. Choose firm, heavier parsnips that are white with no major brown patches.
  • Peel and chop your parsnips and apples evenly. This helps them cook at the same rate and ensures a consistent texture.
  • Allow the parsnips and apples to sauté until they start to develop a bit of color. This caramelization enhances their natural sweetness, adding depth to the soup’s flavor.
  • The Parsnip Soup can be really hot, so make sure it cools down before you blend it.
  • Use a hand held blender for ease or decant it into a table top blender to purée (after it has cooled down).
  • If you want a thicker soup, then add an extra parsnip before you purée.
  • I love creamy thick soups, if you prefer thinner soups, add another cup of water, broth or stock.
2 bowls of Parsnip Soup on a table with various garnishes and spoons and napkins

Delicious Variations

  • Use chicken broth – If you are not following a vegan diet, chicken broth can add a rich flavor to the soup.
  • Add ginger – For a lovely zing and flavorful punch, add a teaspoon minced ginger.
  • Make it spicy – Add heat with red pepper flakes, jalapeños, cayenne, and more.
  • Carrot Parsnip Soup – Use other vegetables like a carrot. They cook up nicely and it’s a great way to get more vegetables in your family. 
  • Add a topping Top the soup with pomegranate seeds, croutons, fresh mint

Prep and Storage

  • PrepThis easy soup is an ideal meal prep solution. You can whip up a batch (or even 2) ahead of time, and store it in individual meal prep containers. Such a great way to have perfectly portioned servings ready to use throughout the week.
  • Store – Store in an airtight container in the refrigerator for up to 5 days. 
  • Freeze – Freeze cooled soup, without the coconut milk in freezer bags or meal prep containers, removing all the air. Squeeze out all the extra air and seal the bags. Label the bags and then lay them flat in the freezer and freeze for up to 3 months.
  • Defrost – Thaw overnight in the fridge. Reheat on the stove and add the coconut milk before serving.

FAQs

What type of apples can I use in this soup?

You can use various apple varieties. Sweeter apples, like Gala or Fuji, will enhance the soup’s sweetness, while tart varieties, like Granny Smith, can add a contrasting flavor. Feel free to choose based on your preference.

What can I use instead of Garam Masala or curry?

If you don’t have these spices (or don’t prefer them), you can use ground cumin, coriander, or even a pinch of cinnamon to add depth to the soup’s flavor. Start with a small amount and adjust to your taste.

Can I make parsnip soup in the slow cooker or Instant Pot?

While this recipe is designed for stovetop preparation, you can adapt it for a slow cooker or Instant Pot by adjusting the cooking times and method. Be sure to follow your appliance’s specific guidelines for soup recipes.

Is apple parsnip soup spicy?

This soup has a mild spiciness from the Garam Masala or curry powder. If you prefer a spicier soup, you can add a pinch of cayenne pepper or red pepper flakes. Adjust the heat to your liking, but be cautious not to make it too spicy.

Similar Recipes

Looking for more EASY, delicious, and flavorful recipes? I’ve got you covered. Check out my full collection of soup recipes, or start a few of my most popular recipes:

Serving with

Weight Watchers Points

There are 7 Blue Plan SmartPoints in a serving.

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2 bowls of Parsnip Soup on a table with various garnishes and spoons and napkins
Print Recipe
5 from 5 votes

Parsnip Soup

Parsnip and apple soup is so flavorful and perfect for a light meal.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Main
Cuisine: American, Western
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4
Calories: 360kcal
Author: Bintu Hardy

Ingredients

  • 2 tablespoons olive oil or canola oil
  • 1 onion peeled and diced
  • 2 garlic cloves minced
  • 1 ¾ pounds (794g) parsnips peeled and diced
  • 1 apple chopped
  • 1 large potato (or 2 medium potatoes) peeled and diced
  • 1 tablespoon garam masala or curry powder
  • cups (828ml) vegetable stock
  • ½ cup (118ml) coconut milk
  • salt to taste
  • freshly ground black pepper to taste

Instructions

  • Heat oil in a saucepan. When the oil is hot, add in the onion and sauté for 5 minutes.
  • Then add garlic, parsnip, apple, and potato, stir and cook for a couple of minutes.
  • Add in the garam masala powder and stir until fragrant.
  • Pour in the stock, stir, cover with a lid and cook for about 20 minutes.
  • Open the lid, stir in the coconut milk, adjust seasonings, and simmer for about 2 minutes.
  • Remove from heat and allow the soup cool down before blending to your desired smoothness.
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Notes

    • Choose the best parsnips for the best cooking results. Choose firm, heavier parsnips that are white with no major brown patches.
    • Peel and chop your parsnips and apples evenly. This helps them cook at the same rate and ensures a consistent texture.
    • Allow the parsnips and apples to sauté until they start to develop a bit of color. This caramelization enhances their natural sweetness, adding depth to the soup’s flavor.
    • The Parsnip Soup can be really hot, so make sure it cools down before you blend it.
    • Use a hand held blender for ease or decant it into a table top blender to purée (after it has cooled down).
    • If you want a thicker soup, then add an extra parsnip before you purée.
    • I love creamy thick soups, if you prefer thinner soups, add another cup of water, broth or stock.
  • There are 7 Blue Plan SmartPoints in one serving of this.
  • Suitable for gluten free and vegan diets.

Nutrition

Calories: 360kcal | Carbohydrates: 58g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 997mg | Potassium: 1125mg | Fiber: 13g | Sugar: 18g | Vitamin A: 464IU | Vitamin C: 49mg | Calcium: 95mg | Iron: 3mg

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20 Comments

  1. I absolutely love that you are eating your way through the Euro Football. What better way is there to understand a different culture.

  2. You have such gorgeous photos! I know what you mean about forgetting about parsnips, but this soup sounds like a good reason to remember them! It sounds lovely.

  3. 5 stars
    Sounds like an interesting combination of flavors. Your pics are so gorgeous and I want to grab the bowl right off my monitor 🙂