This Smoky Parsnip Soup is perfect when you want a bowl of thick, creamy, warming food that is bursting with flavor and texture. Our roasted parsnip soup combines fresh parsnip, onion, smoky bacon, and Gouda cheese. Finished with aromatic spices like garlic, paprika, and fresh ginger for a bold flavor profile that is comforting and hearty.
Parsnips are an often forgotten vegetable that pairs well with squash, carrots, and other root vegetables; as well as nuts and savory pork or chicken for added protein. Cream, cheeses, and other dairy products work well with the carrot-like veggie by enhancing the flavor with a satisfying creamy element.
With a pleasant nutty, earthy, and slightly sweet flavor they are a mild root vegetable that can be used as a base for blended soups like this one.
Similar to leeks, parsnips stay in the garden all through the winter season. They make a wonderful early spring vegetable for harvest. You can enjoy this vegetable baked, sauted, roasted, and mashed, steamed or used in a soup. They can be wonderfully versatile and very rewarding to cook with.
What does parsnip soup taste like?
A creamy parsnip soup with have a slightly sweet, nutty and earthy flavor. Parsnips continue to sweeten the longer they cook, so a parsnip soup is one that you will want to cook low and slow. This is the perfect soup to prepare on a cool day when you want a bowl of warm, nourishing food.
Let is slowly simmer and build in flavor. Parsnip soups often use aromatic spices like turmeric, garlic, ginger, and paprika. These spices will develop and intensify yielding a rich soup that is comforting and hearty.
Do you need to peel parsnips before you eat them?
It is not necessary to peel parsnips before you eat them. They are a close relative of the carrot, and like a carrot, don’t require the skin to be removed before consumption. That being said, if you would like to peel them beforehand you absolutely can.
Simply wash them under cold water, give them a light scrubbing, cut the top off, and peel with a potato peeler.
What do you eat with parsnips?
Parsnips are a fantastically versatile and mild vegetable that you can enjoy with a wide range of other ingredients. Squash is often a companion found in parsnip dishes, and you could add some to make this a zucchini parsnip soup.
Other root vegetables like sweet potatoes, carrots, and rutabaga are going to play well with parsnips, and rich leafy greens like arugula and spinach will be delicious companions. Lentils and nuts share similar flavors and taste fantastic with parsnips, which is partly why the parsnip soup Jamie Oliver makes is such a standout recipe.
Aromatic spices and herbs help to build flavor with parsnips, and sweet ingredients like honey and maple syrup will also play nicely with any parsnip recipe.
How do you make Parsnip Soup?
Bacon combines fantastically with the parsnips, paprika and other seasonings in this recipe. The smoked Gouda is the perfect addition to this soup. Just a nice bit of extra smokiness floating over the top of those deeper flavor notes in our Smoky Parsnip soup.
- On medium heat in a deep skillet add bacon and cook until done, drain fat. (Reserve 1/8 Cup bacon for garnish if desired)
- Add parsnips, garlic, ginger and onion. Stir often until veggies are tender and golden brown.
- Reduce heat to low, add remaining spices and broth
- Simmer until the soup is aromatic and thoroughly warmed, be careful not to let it boil and scald
- Remove the soup from the heat and allow it to cool a bit
- Transfer it to a blender and puree until creamy
- Garnish with smoked paprika, shredded smoked Gouda cheese and reserved cooked bacon
- Enjoy with a warm slice of bread
Here is the printable recipe
Smoky Parsnip Soup is amazingly good for you. This Nutritionally Balanced, High-Fiber, Dairy-Free, Gluten-Free soup is easy to make and full of flavor!
- 6 Cups peeled parsnips-cut into 1 inch chunks
- 1 large onion- diced
- 1/4 lb. bacon-chopped into 1 inch chunks
- 3 large garlic cloves-diced
- 1 inch piece of fresh ginger-peeled, minced and smashed
- 1 tsp. smoked paprika
- 1 quart chicken broth
- 1/2 Cup Smoked Gouda Cheese-shredded for garnish
- On medium heat in a deep skillet add bacon and cook until done, drain excess fat
- Add parsnips, garlic, ginger and onion. Stir often until veggies are tender and golden brown
- Reduce heat to low
- Add remaining spices and broth
- Simmer until the soup is aromatic and thoroughly warmed
- Blender to a pureed consistency that you desire
- Garnish with extra bacon and shredded smoked gouda cheese as desired
Amount Per Serving Calories 275Total Fat 10gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 32mgSodium 1027mgCarbohydrates 36gFiber 7gSugar 11gProtein 13g
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Loosely based on Allrecipes.com