Looking for an easy, comforting, and delicious parsnip soup recipe? This Creamy Parsnip Soup is perfect for any cold day, made with simple ingredients like parsnips, onion, butter, and cream. Add a touch of truffle oil for an extra luxurious twist

Why not perfect your soup on our Really Useful Course? At The Avenue Cookery School, we’ll show you how to create flavour-packed, comforting soups – from classic favourites to creative twists – all while having plenty of fun in the process!

Want to take it further? Check out our full range of cooking classes here.

Why You’ll Love This Creamy Parsnip Soup

Cosy and creamy – the ultimate comfort food for chilly days.
Quick and simple – ready in no time, with zero fuss.
Comforting yet impressive – drizzle with truffle oil for a fancy touch.
Full of flavour – rich, satisfying, and endlessly delicious.

Ingredients
50g butter
1 white onion, chopped
350g parsnips, peeled and chopped
550ml stock
150ml cream
salt & pepper
optional: truffle oil

Method

Melt the butter in a large saucepan over medium heat.
Add the chopped onion and parsnips and cook for 5–10 mins until softened.

Pour in the stock, bring to a boil, then reduce to a simmer.
Cook for around 10 minutes, or until the parsnips are tender.

Using a hand blender or food processor, whizz the mixture until smooth.
Stir in the cream and a small amount of truffle oil (if using).
Season generously with salt and pepper to taste.
Ladle into bowls and drizzle with extra truffle oil or a sprinkle of fresh herbs, if desired.

Tips & Variations

• Roast for richness: Roast the parsnips before blending for a deeper, caramelised flavour
• Switch up the spice: Add a pinch of curry powder or cumin when cooking the onions for a warming twist
• Lighten it up: Swap the cream for milk or coconut milk for a lighter (or dairy-free) version

How to Serve Creamy Parsnip Soup

Our family loves this soup on chilly winter days, and with a few simple touches you can make it even more comforting (or impressive!) at the table.

• Serve with crusty bread, crunchy croutons, or a fresh green salad to make it a full meal
• Swirl in extra cream, sprinkle with fresh herbs, or top with crispy seeds for that “I made this” moment
• Enjoy for a comforting lunch, a relaxed family dinner, or as a show-stopping starter when entertaining

Storage & Make Ahead

• Fridge: Keep in an airtight container for up to 3 days. Reheat gently on the hob, adding a splash of stock or water if it’s too thick
• Freezer: Freeze in portions for up to 3 months. Defrost overnight in the fridge before reheating
• Make ahead: Cook the soup up to the blending stage, then finish with cream and seasoning just before serving for the freshest flavour

If you like this recipe, check out more recipes here and sign up to our newsletter at the bottom right of our home page
Check out our range of cooking classes in London and bring more flavour into your kitchen.
Want to know more about why we cook the way we do and our story? Check out our About Us page to meet the team and see why flavour, fun, and community are at the heart of everything we do.