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James Martin Parsnip Soup
Silky, gently sweet, and warming, this parsnip soup is the kind of bowl you can make on a weeknight but still serve proudly to guests. Roasting the parsnips first gives you deeper flavour and a naturally creamy texture once blended. It’s an easy recipe with simple steps and very forgiving timings. Total time is about 45 minutes, including roasting.
Ingredients
For the roasted parsnips
- 800g parsnips, peeled and cut into 2 to 3cm chunks
- 2 tbsp olive oil
- 1 tsp fine sea salt
For the soup base
- 25g unsalted butter
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 litre vegetable or chicken stock, hot
To finish and serve
- 150ml double cream (or single cream for a lighter finish)
- 1 tbsp lemon juice, plus more to taste
- Pinch of ground nutmeg (optional)
- Freshly ground black pepper, to taste
- Optional toppings: extra cream, chopped chives, croutons, crispy bacon, toasted hazelnuts
How to Make Parsnip Soup
Roast the parsnips (oven preparation)
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray so the parsnips roast rather than stick.
- Season and roast: Toss the parsnip chunks with olive oil and salt, then spread out in a single layer. Roast for 20 to 25 minutes, turning once, until tender with golden edges.
Build the flavour (mixing)
- Soften the onion: Melt the butter in a large saucepan over medium heat. Add the onion and cook for 8 to 10 minutes, stirring often, until soft and sweet.
- Add the aromatics: Stir in the garlic and thyme. Cook for 1 minute, just until fragrant.
Simmer (baking stage, but on the hob)
- Add parsnips and stock: Tip the roasted parsnips into the pan and pour in the hot stock. Bring to a gentle simmer and cook for 10 minutes so everything softens and melds.
Blend safely (cooling)
- Cool briefly if needed: If using a jug blender, take the pan off the heat and let the soup cool for 5 minutes first. Hot soup expands when blended, so do not rush this.
- Blend until smooth: Use a stick blender in the pan, or blend in batches in a jug blender, until completely silky. For an extra refined finish, pass through a sieve.
Finish and serve (assembling)
- Add cream and seasoning: Return the soup to low heat. Stir in the cream, lemon juice, black pepper, and nutmeg (if using). Warm gently for 2 to 3 minutes, then taste and adjust salt and acidity.
- Assemble the bowls: Ladle into warm bowls and finish with a swirl of cream and a sprinkle of chives. Add croutons or crispy bacon if you want a little texture.
Tips
Why is my parsnip soup bland?
Parsnips need enough salt and a small hit of acid. Season in layers (a little salt on the parsnips before roasting, then again at the end), and finish with lemon juice to lift the sweetness.
How do I make it extra smooth and creamy?
Roast the parsnips until genuinely tender, then blend for a full minute or two. If you want a restaurant-style texture, pass the blended soup through a sieve and stir in the cream afterwards.
What if my soup is too thick?
Thin it gradually with a splash of hot stock (or hot water) until it pours the way you like. Reheat gently and recheck the seasoning once it’s at the right consistency.
How can I stop the garlic tasting harsh?
Add garlic after the onions have softened and only cook it for a minute before adding liquid. Garlic turns bitter if it browns in the pan.
Serving Suggestions
- Warm crusty bread or buttered sourdough toast
- Cheese toastie on the side (cheddar is perfect)
- Crispy bacon pieces and chives for a heartier bowl
- Roasted hazelnuts or pumpkin seeds for crunch
- Simple green salad with a sharp vinaigrette
Storage
Room temperature
Let the soup cool, then do not leave it out for more than 2 hours (1 hour in a warm kitchen). Transfer to the fridge as soon as it’s no longer steaming.
Refrigerator
Store in an airtight container for up to 3 days. Reheat on the hob over low heat, stirring often, or microwave in short bursts. If it thickens, loosen with a splash of stock or water.
Freezing
Freeze for up to 3 months. For best texture, freeze the blended soup before adding the cream, then stir the cream in after reheating. Defrost overnight in the fridge and reheat until piping hot.
Nutrition
- Calories: 320 kcal
- Carbohydrates: 33 g
- Protein: 5 g
- Fat: 19 g
- Saturated fat: 9 g
- Sodium: 720 mg
Nutrition values are estimates and will vary depending on the stock and cream used.
FAQs
Can I make parsnip soup without cream?
Yes. Leave the cream out completely, or replace it with milk, oat cream, or a spoonful of crème fraîche on top when serving. If you skip dairy, add a touch more olive oil or a knob of dairy-free butter for richness.
Do I have to roast the parsnips first?
Roasting is optional, but it makes a big difference. It concentrates the sweetness and adds a slightly nutty flavour. If you’re short on time, simmer raw parsnips in the stock until very soft (about 15–20 minutes), then blend.
How do I fix grainy parsnip soup?
Graininess usually comes from undercooked parsnips or not blending long enough. Make sure the parsnips are fully tender, blend for longer, and if you want it ultra-smooth, pass the soup through a fine sieve.
Can I freeze parsnip soup?
Yes, it freezes well for up to 3 months. For best results, freeze it before adding cream, then add cream after reheating. Defrost in the fridge overnight and reheat until piping hot.
What stock is best for parsnip soup?
Chicken stock gives the richest savoury backbone, while vegetable stock keeps it lighter and vegetarian. Use a good-quality stock and taste before adding extra salt, as some stocks are already quite salty.
What can I add to make it more savoury?
A small pinch of nutmeg, a grind of black pepper, and a squeeze of lemon help balance the sweetness. For deeper savoury flavour, try a sprinkle of grated Parmesan on top, crispy bacon, or a spoonful of wholegrain mustard stirred in at the end.
James Martin Parsnip Soup
Course: SoupCuisine: BritishDifficulty: EasyServings
4
bowlsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesCalories
320
kcal45
minutesCreamy roasted parsnip soup with onion, garlic, and a splash of cream. Smooth, cosy, and full of sweet roasted flavour, finished with a swirl of cream and crunchy croutons if you like.
Ingredients
800g parsnips, peeled and cut into 2–3cm chunks
2 tbsp olive oil
1 tsp fine sea salt, plus more to taste
1 large onion, finely chopped
2 garlic cloves, crushed
25g unsalted butter
1 tbsp fresh thyme leaves (or 1 tsp dried)
1 litre vegetable or chicken stock, hot
150ml double cream (or single cream for a lighter soup)
1 tbsp lemon juice (or to taste)
Pinch of ground nutmeg (optional)
Freshly ground black pepper, to taste
To serve: extra cream, chopped chives, croutons (optional)
Directions
- Preheat the oven to 200°C (180°C fan). Toss the parsnips with olive oil and salt, spread on a tray, and roast for 20–25 minutes until tender and golden at the edges.
- Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook for 8–10 minutes until soft and sweet, not browned.
- Stir in the garlic and thyme and cook for 1 minute.
- Add the roasted parsnips and pour in the hot stock. Simmer for 10 minutes.
- Blend until completely smooth (use a stick blender or cool slightly and use a jug blender).
- Stir in the cream, lemon juice, black pepper, and nutmeg (if using). Warm gently for 2–3 minutes, then taste and adjust seasoning.
- Serve hot with a swirl of cream and your favourite toppings.
Notes
- Roasting the parsnips gives a sweeter, deeper flavour than boiling alone.
- For extra richness, replace 200ml of stock with milk, then finish with cream.
- Blend until very smooth, then pass through a sieve if you want a restaurant-style texture.
- Cool quickly and refrigerate within 2 hours if storing.
