Try our carrot and parsnip soup recipe then make our parsnip soup, carrot and coriander soup, carrot soup, mulligatawny soup and more warming soup recipes.

Also check out more parsnip recipes such as our roast carrots and parsnips, roast parsnips, maple-roast parsnips and parsnip chips.


  • 1 tbsp sunflower oil
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • black peppercorns, ground to make ½ tsp
  • thyme, a handful of leaves
  • 2 large carrots, chopped
  • 2 large parsnips, chopped
  • 1 litre vegetable stock
  • 50ml double cream (optional)


  • STEP 1

    Heat the sunflower oil in a large pan and gently cook the onion with a big pinch of salt for 10 minutes, adding a splash of water if the onion starts to catch, until completely soft. Add the garlic, black pepper and thyme, and cook for a few minutes. Tip in the carrots and parsnips, and toss to coat in the oil, then pour in the stock, bring to the boil, then reduce to a simmer and cook for 20 minutes until the vegetables are soft.

  • STEP 2

    Pour in the double cream, if using, and use a stick blender to whizz the soup until completely smooth. Season and divide between four bowls, then add another drizzle of cream, if you like.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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