parsnip soup parsnip soup Israeli Kitchen Parsnips are a great soup ingredient. (Photo: Jerry James Stone)

Creamy parsnip soup

We bet parsnips aren't your go-to ingredient for soup. They should be.

  • Yield: Serves 5-7
  • Prep time: 10 minutes
  • Cook time: 30 minutes

It is definitely soup season, and this hearty parsnip soup is rich, easy to make, and yummy. Let's face it, parsnips definitely don't get the attention they deserve.


  • 2 pounds parsnips, peeled
  • 1 pound yellow potatoes, peeled
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 2 cups whole milk
  • Parmesan cheese
  • Chopped parsley
  • Black pepper


Cut parsnips and potatoes into 2-inch cubes.

Bring a large pot of salted water to a boil. Add parsnips and potatoes. Cook for 20 minutes or until fork tender.

Strain out root vegetables but reserve the water.

Transfer potatoes and parsnips, in small batches, to a food processor and puree. You'll need to add in some of the water they were cooked in, about 1/4 cup for each batch.

Transfer the puree to a pot, adding in the butter, salt, and milk.

Add in more water for desired thickness.

Top with Parmesan cheese, parsley and cracked black pepper.

Related Topics: Soups

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