- 2 pounds parsnips, peeled and chopped
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground white pepper
- 4 cups low-sodium chicken stock
- 3/4 cup heavy cream
- 1 small yellow onion, chopped
- 1 teaspoon light brown sugar
- 2 tablespoons unsalted butter, melted, or to taste
- 1 teaspoon salt, or to taste
- Preheat oven to 350°F (175°C).
- Toss parsnips, onion, olive oil, kosher salt, garlic powder, and white pepper together in a large bowl; spread onto a rimmed baking sheet.
- Roast parsnips in preheated oven soft, about 20 minutes.
- Transfer parsnips into a large pot; add the chicken stock, heavy cream, onion, and brown sugar; bring to a simmer over medium-low heat and cook until the onion softens, about 5 minutes.
- Ladle the soup into a blender and puree until smooth; add butter and salt. Alternately, blend in the pot with an immersion blender.
Make this vegetarian by using a flavorful vegetable stock instead of chicken broth. The parsnips can be roasted ahead of time and reheated before pureeing. The soup freezes well—make a double batch and freeze half to have on hand for easy weeknight dinners.
What others are saying
Ashley Bowman says:
Parsnip is so slept on! This soup is so good and especially with croutons.
Caro Hodgin says:
i used coconut milk instead of heavy cream to make this dairy-free. a nice, simple soup. i didn't add the sugar at first but it really did need it so i ended up adding it.