A warm, creamy soup that’s smooth, gently sweet and richly spiced. This Parsnip Soup with Coriander and Cream is easy to prepare, comforting to eat and ideal for chilly days.
In One Glance
- 🍲 Recipe name: Parsnip Soup with Coriander and Cream
- ⏱️ Prep time: 10 minutes
- 🔥 Cook time: 1 hour
- 🕒 Total time: 1 hour 10 minutes
- 👨👩👧👦 Servings: 6
- ⚡ Calories: ~279 kcal per serving
- 🥄 Main ingredients: parsnips, coriander, cumin, turmeric, cream, yogurt
- 😋 Taste: creamy, lightly sweet, gently spiced
- 🧾 Allergens: Contains milk (cream, yogurt). Gluten-free and free from common allergens like eggs, soy, nuts, peanuts, sesame, celery, mustard, sulfites, crustaceans and fish.
- 💚 Why make it: a comforting, flavorful soup made with simple ingredients
- Difficulty: easy — one pot, minimal fuss
Velvety Parsnip and Curry-Spiced Soup
I first discovered parsnips in a local vegetable box and, after cooking them, I was hooked. They have a smooth, nutty, slightly sweet flavour — similar to carrots but deeper and more rounded.
This version is inspired by seasonal cooking and highlights warm spices. As the soup simmers, the aroma of coriander and cumin fills the kitchen. A spoonful of Greek yogurt adds a tangy finish and a drizzle of cream makes the texture luxuriously smooth. Serve with crusty bread for an easy, cosy meal.
What Do You Need?
Exact amounts are shown in the recipe card below; here are the essentials and suitable substitutions.
- Parsnips: The star ingredient — sweet and nutty. Substitute: carrots or sweet potatoes.
- Onion: Adds mild sweetness and depth. Substitute: shallots for a subtler flavour.
- Butter and oil: Give richness and prevent browning. Substitute: olive oil for a lighter result.
- Ground coriander, cumin, turmeric & chili powder: Provide warmth and complexity. Adjust chili to taste.
- Vegetable stock: Builds flavour and body. Substitute: a light chicken stock if preferred.
- Milk & cream: Make the soup silky and indulgent. Substitute: plant-based alternatives for a dairy-free version.
- Greek yogurt: Adds tang as a garnish. Substitute: sour cream or coconut yogurt.
- Fresh coriander leaves: Brighten the finished dish. Substitute: flat-leaf parsley if you prefer no cilantro.
How Do You Prepare This?
Full step-by-step instructions are available in the recipe card below. Summary:
- Base: Melt butter with oil in a large pot. Add chopped onion and parsnip pieces and cook gently for about 5 minutes, taking care not to brown them.
- Spices: Stir in ground coriander, cumin, turmeric and a touch of chili powder; cook briefly until fragrant.
- Simmer & blend: Add vegetable stock, bring to a boil, then simmer for about 30 minutes until the parsnips are tender. Blend until completely smooth.
- Finish: Stir in milk and cream, season to taste, and warm gently without boiling. Serve with a spoonful of Greek yogurt and fresh coriander leaves.
Top Tip
- Peel and cut parsnips uniformly so they cook evenly.
- Keep the onions from browning to retain a pale, silky texture.
- Add a pinch of cayenne if you like more heat.
- Use an immersion blender directly in the pot for quick, easy cleanup.
- Serve with crusty bread, toasted sourdough or homemade croutons.
If you make this recipe, tag your photos with #byandreajanssen on Instagram — I love seeing your versions. If you enjoyed the recipe, please rate it in the recipe card: ratings help other home cooks and are very much appreciated.
Need more inspiration?
- Search the recipe card below for more tips, storage info and nutrition details.
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📖 Recipe
RECIPE CARD
Andréa
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Recipe Help
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Step-by-Step Directions
Ingredients
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 1½ pounds parsnips, peeled and cut into small pieces
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon chili powder
- 5 cups vegetable stock
- salt and pepper, to taste
- ¾ cup milk
- ⅔ cup heavy cream
- Greek yogurt, for garnish
- fresh coriander, for garnish
All amounts are shown in Metric and US Customary in the recipe card. Choose your preferred unit system there.
Instructions
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Melt butter and oil in a large pot over low heat.
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Add the finely chopped onion and diced parsnips. Cook for about 5 minutes without allowing the vegetables to brown.
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Add ground coriander, ground cumin, turmeric and chili powder. Stir and cook for 2 minutes until the spices are fragrant.
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Pour in the vegetable stock, bring to a boil, then reduce the heat and simmer for about 30 minutes until the parsnips are tender.
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Puree the soup with a hand blender until completely smooth, or blend in batches in a blender.
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Stir in the milk and cream, season with salt and pepper to taste, and warm the soup gently without boiling.
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Ladle into bowls and top each portion with a spoonful of Greek yogurt and a few coriander leaves.
Notes
2. Storage
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Freeze for up to 2 months.
- Reheat: Warm slowly over medium heat, stirring often. Avoid boiling after adding dairy.
Nutrition
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