The Perfect Cozy Winter Soup
There’s nothing quite like a steaming bowl of creamy soup on a chilly day. Whether it’s the middle of winter or one of those cool, gray autumn afternoons, soup always feels like the ultimate comfort food. This Potato and Parsnip Soup is one of those recipes you’ll want to keep on repeat.
The combination of roasted potatoes and sweet, earthy parsnips creates a naturally creamy and flavorful base. Roasting the vegetables first deepens their flavor and gives the soup that rich, cozy taste that feels like it’s been simmering all day—even though it only takes around 45 minutes from start to finish.
I love making this soup for both everyday meals and special occasions. It’s simple enough for a quick weeknight dinner, yet elegant enough to serve at a dinner party with warm bread and a fresh salad. Plus, it’s completely vegan, dairy-free, and gluten-free, so it works for a variety of dietary preferences. If you’ve been searching for healthy vegan soup recipes to add to your collection, this one is perfect.
If you’ve never cooked with parsnips before, this recipe is a wonderful way to start. They look a bit like pale carrots, but their flavor is unique—slightly nutty, sweet, and earthy. Paired with potatoes, they create a silky smooth creamy parsnip soup with incredible depth of flavor.
Why You Will Love This Potato and Parsnip Soup
There are plenty of reasons to fall in love with this vegan potato soup. Here are just a few:
- Rich and comforting – Roasting the veggies brings out their natural sweetness, making the soup taste indulgent and satisfying.
- Simple ingredients – All you need are a few humble root vegetables, some pantry staples, and coconut milk for creaminess.
- Nourishing and healthy – This soup is packed with vitamins, minerals, and fiber, making it both cozy and nutritious.
- Vegan and gluten-free – A great option for anyone with dietary restrictions.
- Perfect for meal prep – Make a big batch and enjoy it for lunch or dinner throughout the week.
- Customizable – You can adjust the consistency, flavor, and toppings to make it your own.
Potato and Parsnip Soup Ingredient Notes – What You’ll Need
Let’s break down the key ingredients in this roasted parsnip soup and why they work so well together:
- Potatoes – The starchy base that makes the soup thick and creamy without needing dairy. Yukon gold or Russet potatoes work best.
- Parsnips – These root vegetables add a slightly sweet and nutty flavor that balances perfectly with the potatoes.
- Onion – Roasted onion gives depth and a subtle caramelized flavor.
- Garlic – Roasting garlic cloves mellows their sharpness and gives them a deliciously sweet, rich taste.
- Coconut milk – Adds creaminess without dairy. Use full-fat coconut milk for the richest texture.
- Thyme – Fresh thyme sprigs add an earthy, herby flavor that pairs beautifully with roasted root vegetables.
- Olive oil – Helps the vegetables roast evenly and adds a smooth richness.
- Salt and pepper – Simple but essential seasonings that bring out all the flavors.
- Water or vegetable broth – Blending the roasted vegetables with liquid creates a smooth and creamy soup base.
Step-by-Step Instructions
Step 1 – Prepare the Vegetables
- Peel and chop the potatoes and parsnips into small cubes.
- Peel the onion and cut it into quarters.
- Peel the garlic cloves.
Step 2 – Roast for Maximum Flavor
- Place the potatoes, parsnips, onion, and garlic on a baking tray.
- Drizzle with olive oil, sprinkle with salt and pepper, and add a sprig of thyme.
- Roast in a preheated oven at 200°C (400°F) for about 30–35 minutes, until the vegetables are tender and slightly golden.
Step 3 – Blend Until Creamy
- Transfer the roasted vegetables to a blender.
- Add 3 cups of water or vegetable broth.
- Blend until completely smooth and creamy.
Step 4 – Heat and Add Coconut Milk
- Pour the blended mixture into a pot over medium heat.
- Stir in the coconut milk.
- Bring to a gentle boil and let simmer for 2–3 minutes.
Step 5 – Serve and Enjoy
- Adjust seasoning if needed.
- Serve hot with fresh bread, croutons, or a drizzle of olive oil.
Recipe Tips and Tricks for the Best Potato and Parsnip Soup
- Roast for maximum flavor – Don’t skip the roasting step. It makes a huge difference compared to just boiling the vegetables.
- Choose the right potatoes – Yukon golds give a creamy texture, while Russets provide a fluffier consistency.
- Adjust the thickness – If you like a thinner soup, add more broth. For a thicker texture, reduce the liquid.
- Make it ahead – This soup reheats beautifully, so you can prepare it the day before.
- Add extra flavor – A pinch of smoked paprika or a squeeze of lemon juice can enhance the taste.
- Blend in batches if needed – If your blender is small, blend the soup in two batches for safety.
Serving Suggestions – What to Eat with Potato and Parsnip Soup
This soup is versatile and pairs well with many sides and toppings. Here are some ideas:
- With crusty bread – Freshly baked sourdough or baguette is perfect for dipping.
- With a salad – A crisp green salad with lemon vinaigrette balances the creaminess of this dairy-free soup recipe.
- With roasted chickpeas – Add crunch and protein by sprinkling crispy roasted chickpeas on top.
- Toppings – Fresh thyme, a drizzle of olive oil, vegan cream, or toasted seeds all make delicious garnishes.
- As a starter – Serve in small bowls as a warming appetizer for a dinner party.
- Fall soup recipes – Pair it with other seasonal dishes like pumpkin soup or lentil stew for the ultimate cozy meal.
Storage Tips – How to Store and Reheat Potato and Parsnip Soup
- Refrigerator – Store in an airtight container in the fridge for up to 4 days.
- Freezer – Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating – Warm on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if it’s too thick.
Frequently Asked Questions about Potato and Parsnip Soup
1. Can I make this soup without coconut milk?
Yes! You can substitute oat cream, soy cream, or even cashew cream for a similar texture.
2. Can I use dried thyme instead of fresh?
Yes. Use ½ teaspoon dried thyme if you don’t have fresh sprigs.
3. Do I need to peel the parsnips?
For a smoother soup, peeling is recommended. However, if your parsnips are young and tender, you can leave the peel on.
4. Can I use an immersion blender instead of a regular blender?
Definitely! Just transfer the roasted veggies to a pot with the broth and blend directly in the pot using an immersion blender.
5. Can I make it oil-free?
Yes. Instead of roasting with oil, you can roast the vegetables with a little vegetable broth, but the flavor will be slightly different.
Essential Equipment for This Potato and Parsnip Soup Recipe
To make this creamy parsnip soup, you’ll need:
- A sharp knife and cutting board for chopping vegetables
- A baking tray for roasting
- A blender (high-speed or immersion) for pureeing the soup
- A large pot for heating and serving
A Cozy Vegan Soup You’ll Make Again and Again
This potato and parsnip soup is the definition of cozy comfort food. With its creamy texture, earthy sweetness, and warming flavors, it’s a soup you’ll turn to again and again throughout the colder months. The best part? It’s made with simple, affordable ingredients and requires very little hands-on time.
Whether you’re making it for yourself on a quiet evening or serving it to family and friends, this soup is always a hit. It’s versatile, nourishing, and endlessly customizable, making it a must-have recipe in your collection of cozy winter soups.
So next time you’re craving something warm, comforting, and homemade, try this roasted parsnip soup—you won’t be disappointed!
Share Your Twist on This Potato and Parsnip Soup!
I’d love to hear from you!
- Have you ever cooked with parsnips before?
- Did you try any fun toppings or variations for this soup?
- Do you prefer your soups creamy or chunky?
Leave a comment below and let’s chat! Don’t forget to rate the recipe if you give it a try—it helps more people discover it and join in on the cozy vibes.
Stay Connected
If you loved this cozy Potato and Parsnip Soup, make sure to follow me on Instagram for more vegan recipes and daily food inspiration.
Potato and Parsnip Soup
This creamy roasted potato and parsnip soup is the ultimate cozy bowl—simple, healthy, and full of flavor. Perfect for chilly fall and winter nights! 🍲
Ingredients
- 5 medium potatoes, peeled and cubed
- 2 parsnips, peeled and cubed
- 1 onion, peeled and quartered
- 5 garlic cloves, peeled
- ½ cup coconut milk
- 2 tbsp olive oil
- 1 sprig fresh thyme
- 3 cups water or vegetable broth
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 200°C (400°F).
- Place the potatoes, parsnips, onion, and garlic on a baking tray.
- Drizzle with olive oil, season with salt and pepper, and add the thyme sprig.
- Roast the vegetables for 30–35 minutes, until tender and lightly golden.
- Transfer the roasted vegetables to a blender. Add 3 cups of water or vegetable broth and blend until smooth and creamy.
- Pour the blended soup into a pot over medium heat. Stir in the coconut milk.
- Bring to a gentle boil and simmer for 2–3 minutes.
- Taste and adjust seasoning with more salt or pepper if needed.
- Serve hot, optionally garnished with fresh thyme, roasted chickpeas, or a drizzle of olive oil.
Notes
- Roast your veggies – Roasting gives a deeper, caramelized flavor compared to boiling.
- Adjust consistency – Add more broth for a lighter soup or less for an extra creamy texture.
- Garnish to elevate – Top with fresh herbs, roasted chickpeas, or a drizzle of olive oil for a beautiful finish.
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