Comforting soup for chilly days!
I hope you’re all settling back into some sort of routine after the festive season. I’ve been experimenting with new winter-friendly recipes and have come up with the perfect seasonal soup! Tonight, we’re apparently in for temperatures of -5°C here, so I definitely need something warming for dinner.
This soup actually came about thanks to an abundance of roast parsnips – if that’s even a thing! As much as I adore them, being gifted another 2.5kg bag (and with only me to eat them), I thought, wow, that’s a true mountain of roast parsnips – what else could I do? And thus, this recipe was created!
It’s a creamy parsnip and potato soup that’s velvety, rich, and brimming with natural sweetness from the parsnips, balanced perfectly by the hearty creaminess of potatoes. Best of all, it’s entirely plant-based, making it a great recipe to celebrate Veganuary or simply enjoy on a frosty evening. Parsnips not your thing but still wanting soup? Check out more recipes on our recipe index or try this minestrone or lentil soup instead.
The Soup Recipe
As always, I’ve tried to keep the recipe and the ingredients as simple as possible, so you can make this without searching every supermarket or grocers! All you need are parsnips, potatoes, water, a bit of seasoning, and some nutritional yeast. That’s it – no fancy ingredients, just straightforward goodness. You can even use potatoes that are already boiled to make it even easier and quicker – a great use for those leftovers!
Quick & easy winter warming soup.
- 6-7 medium parsnips
- 1-2 large potatoes
- 1-1.5 litres boiling water (can add some milk when blending if creamier soup is wanted).
- pinch of salt
- 1/2 teaspoon black pepper
- 1-2 tablespoons nutritional yeast
- Peel the parsnips and potatoes, then chop into rough, bite-sized chunks.
Put the chopped vegetables into a large saucepan and cover with boiling water. Bring to the boil, then reduce the heat and cover the pan. Cook for 20-25 minutes, or until the vegetables are tender.
- Carefully transfer the cooked vegetables (along with a ladleful or two of the water) into a jug blender (or use a stick blender), pulse a few times, then blend until smooth. Be mindful of adding hot water to a closed blender – I remove the centrepiece on the lid and then hold the lid with an oven-glove. (You can add some milk for a creamier soup).
- Return the blended soup to the pan. Repeat if needed with any remaining vegetables until you have the desired consistency.
Add the salt, pepper, and nutritional yeast and stir in. Put the heat back on for 4-5 minutes and cook the soup through. Do a taste check and adjust seasonings if needed.
- Serve and enjoy!
What do I need?
Hopefully you already have everything you need for this recipe, but in case you’re new to baking and cooking, or just want a refresh, here are a few items you might like. These links will take you straight to Amazon where you can then search as usual for anything you need. If you follow these links, Amazon might pay us a small commission, which goes towards paying the website hosting fees. We’d be very grateful if you do, thank you! Have a look at these: potato peelers, chopping boards, kitchen knives, saucepans, colourful bowls, and other items which you might need. Much appreciated!
Serving
Serve your soup with some home made crusty bread or some soft fluffy bread rolls. Alternatively make some garlic bread or if you want a bit more substance – try making these filled Turkish pancake style breads. I’ve served my soup with some crunchy strips of parsnip – simply use a potato peeler, toss in spray oil, salt & pepper and roast in a hot oven for 5-10 minutes.
Storing
The cooked soup will store in the fridge for 3-5 days. The flavours will intensify on standing. Reheat the soup in a pan, maybe adding extra water or a splash of milk if needed. The soup can also be portioned, labelled and frozen for up to a month. Defrost before heating.
Sharing
I hope you will try this new soup – and of course, share it with your family and friends!
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or X.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
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