Parsnip and Potato Soup

I woke up one day with an odd craving for parsnips. My taste buds communicate with my brain in a very specific way! lol. The result is the below recipe 🙂 Worth trying even if you are not the greatest fan of this particular vegetable and especially if you think is plain boring. Roasting it with butter brings out the nutty flavours and the sharp Gorgonzola gives it a well needed edge.

Parsnip and potato soup:

  • 4 medium parsnips
  • 4 medium potatoes
  • 1 large carrot
  • 1 large onion
  • 5 cloves of garlic
  • 1 tablespoon of butter
  • ½ cup single cream
  • 1 cup vegetable broth (or potato boiling water)
  • small chunk of Gorgonzola cheese (20-30g)
  • seasoning (salt, piri-piri, cumin, white wine vinegar)


Chop the parsnips and the carrot and sauté with butter in a wide pan until lightly browned. Cut the potatoes into cubes then boil until soft. Put aside half of the potatoes and blend the remaining with parsnips and carrots to a pure. Chop the onion and garlic, fry until golden and aromatic and then add to the vegetable pure. Gradually mix in the cream and the vegetable broth; I used the potato water instead. The soup is quite thick so feel free to adjust the amount of liquid according to preference. Crumble the cheese and stir in so that it is completely melted. Add the remaining potatoes and season to taste. Serve with freshly chopped chives and a slice of toasted bread.

3 thoughts on “Parsnip and Potato Soup

  1. Eileen says:

    Made this soup yesterday. It was a wholesome treat. Good tip from the chef to use potato water to thin consistency. Gorgonzola added a kick to the flavor.
    Jam is next on my list


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