Parsnip Cream Soup – not only for cold days

by Milena
Pastinaken Suppe

Ingredients needed for the parsnip cream soup

Parsnip Cream Soup |

Parsnip is a root vegetable, a close relative of the carrot, celery and parsley, with a pleasant aroma and a slightly sweet taste. As for the appearance, it resembles a carrot in shape but it’s white in color. Parsnip is a very valuable vegetable. It’s rich in proteins, carbohydrates, cellulose, potassium, calcium, phosphorus, zinc, manganese, vitamins (A, B, C, E, PP) and folic acid. Especially useful is the vitamin B3 contained in it, which is vital for the function of the nervous system.

Parsnip is low-cal (56 calories in 100 g) and is suitable for diets and cardiovascular diseases. It also has slight diuretic effect that turns it into an excellent food for kidney diseases. The content of folic acid is suitable for anemia and during pregnancy.

It’s a winter vegetable that’s harvested from September to March and is little known in Bulgaria, although it’s cultivated there as well. It’s advisable to choose small roots, as the big ones are fibrous and can be quite hard to chew. Parsnip goes well with potatoes, carrots or celery.

This soup is quite ordinary, but very tasty. If you aren’t vegan or fasting, you can replace the coconut milk with heavy cream… But the light touch of coconut is very nice and I personally like it very much. Try it!

And here is how to make this tasty Parsnip Cream Soup step by step

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Parsnip Cream Soup

Parsnip is one of the not so popular, but very healthy vegetables that should be included in our winter menu way more often.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 38 minutes
Servings 4 portions


  • 400 g parsnip
  • 400 g potatoes
  • 1 onion
  • 1 clove of garlic
  • 1 l vegetable broth bio or homemade
  • 3 tbs olive oil
  • 150 ml coconut milk
  • Salt to taste
  • Black pepper to taste
  • Parsley or cress for decoration


  • Peel the potatoes and parsnip and dice them into cubes. Peel and finely chop the onion and garlic.
  • Heat some olive oil in a suitable pan. Add the onion and garlic and cook for about 5 minutes while stirring continuously. Reduce the heat if necessary, the onion shouldn’t brown.
  • Add the potatoes and parsnip and pour in the broth. Season with salt and pepper and bring to a boil. Reduce the heat. Leave the soup to simmer for 15-20 minutes or until the potatoes and parsnip soften.
  • Puree the soup with a blender or using a kitchen robot/food processor. Add coconut milk and let it simmer for another 3-4 minutes. If the soup is too thin, let it simmer until it thickens; if it’s too thick, dilute with broth or water.

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