Try This Creamy Parsnip Soup This Winter!

Parsnips are an amazing root vegetable that don’t get enough attention! Luckily in this soup, they are the star and you will be happy they are!


  • 1 pound of parsnips
  • 1 pound of carrots
  • 28 oz of broth
  • 3 cups of water
  • 1 cup of chopped leeks
  • Olive oil
  • Salt and pepper to taste


  1. Heat up a little bit of olive oil in a heavy-bottomed pot over medium heat.
  2. Add in the leeks once the oil is hot. If you don’t mind making this non-vegan, you can also add in some butter for flavor.
  3. Cook the leeks until they’re soft.
  4. While they cook, chop up the parsnips and carrots into rounds that are roughly the same size. This will allow them to cook at the same rate.
  5. Add in the carrots and parsnips into the pot, along with all the liquids, and bring to a boil.
  6. Bring the pot down to a simmer and cook for 45 minutes or until the vegetables are fork-tender.
  7. Blend the soup with a stand or hand blender until smooth.
  8. Taste the soup to check for seasonings, and add as much pepper and salt as necessary.
  9. Serve right away or keep in the freezer for the perfect winter lunch!