James Martin Parsnip Soup

This comforting parsnip soup is smooth, gently spiced, and full of natural sweetness from roasted parsnips. Inspired by classic British cooking, it is simple to prepare yet tastes wonderfully luxurious. The texture is velvety without being heavy, making it perfect for lunch or a light supper. It is an easy recipe, ideal for beginners, and can be ready in just under an hour from start to finish.

Ingredients

For the soup

• 600g parsnips, peeled and chopped
• 1 medium onion, finely sliced
• 2 cloves garlic, crushed
• 30g unsalted butter
• 1 tbsp olive oil
• 1 litre vegetable stock
• 150ml double cream
• Salt and freshly ground black pepper, to taste

To finish

• A little extra double cream, for swirling
• Freshly ground black pepper
• Chopped chives or parsley, optional

How to Make James Martin Parsnip Soup

• Prepare the vegetables: Peel the parsnips and cut them into even chunks so they cook at the same rate. Slice the onion finely and set everything aside ready to use.
• Soften the onion: Melt the butter with the olive oil in a large saucepan over a medium heat. Add the onion and cook gently for 8 to 10 minutes, stirring occasionally, until soft and translucent but not coloured.
• Add parsnips and garlic: Stir in the garlic and chopped parsnips, then cook for 2 minutes to release their flavour. Season lightly with salt and pepper.
• Simmer the soup: Pour in the vegetable stock and bring to a gentle boil. Reduce the heat, cover, and simmer for about 20 minutes, or until the parsnips are completely tender.
• Blend until smooth: Remove the pan from the heat and blend the soup using a stick blender until smooth and creamy. Alternatively, blend in batches using a jug blender.
• Finish with cream: Stir in the double cream and gently reheat the soup. Taste and adjust the seasoning if needed before serving.

Tips for the Best Parsnip Soup

How do I avoid a bland soup?

Season lightly at each stage of cooking rather than all at once. A pinch of salt while softening the onions makes a noticeable difference.

Can I make the soup thicker?

For a thicker texture, reduce the stock by 100 to 150ml. You can always add a splash more later if needed.

What if the soup tastes too sweet?

A little extra black pepper or a squeeze of lemon juice will balance the sweetness of the parsnips beautifully.

Serving Suggestions

• Serve with warm crusty bread or buttered rolls.
• Add a swirl of cream and cracked black pepper on top.
• Pair with a simple cheese toastie for a hearty lunch.

Storage

Room temperature

Allow the soup to cool completely, then do not leave it out for more than 2 hours.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the hob, stirring occasionally.

Freezing

This soup freezes well. Cool completely, freeze in portions for up to 3 months, and defrost overnight in the fridge before reheating.

Nutrition

• Calories: 260 kcal
• Carbohydrates: 18g
• Protein: 4g
• Fat: 20g
• Saturated fat: 12g
• Sodium: 520mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Parsnip Soup

Recipe by Milli RoseCourse: SoupCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Smooth, creamy parsnip soup with onion, garlic, and a touch of double cream. A classic British soup that is simple, comforting, and full of flavour.

Ingredients

• 600g parsnips, peeled and chopped

• 1 medium onion, sliced

• 2 cloves garlic, crushed

• 30g unsalted butter

• 1 tbsp olive oil

• 1 litre vegetable stock

• 150ml double cream

• Salt and black pepper

• Fresh herbs, to serve

Directions

• Peel and chop the parsnips and slice the onion.
• Soften the onion in butter and olive oil until translucent.
• Add garlic and parsnips and cook briefly.
• Pour in stock and simmer until parsnips are tender.
• Blend until smooth, then stir in cream and season.

Notes

• Season gradually for the best flavour.
• Add extra stock if a thinner soup is preferred.
• Freeze in portions for quick meals.