Creamy Parsnip Soup with Nutmeg

Creamy parsnip soup with a warming hint of nutmeg is a favourite easy soup recipe. Parsnip soup is perfect for serving at this time of year, when parsnips are at their best. I’ve elevated this soup with just a hint of nutmeg, which is a warming spice that pairs beautifully with parsnip.

This is the best creamy parsnip soup recipe, after all who doesn’t love a warming bowl of soup at this time of year? Winter is the season where root vegetables shine, good on their own but outstanding when lifted with just a hint of spice.

Nutmeg is a spice that is most often associated with sweet cooking, I’m thinking rice pudding and spiced cakes! However, it is a warm spice that is delicious cooked in savoury food too!

Parsnip and nutmeg are a great flavour combination and the freshly ground nutmeg works a treat in this easy parsnip soup recipe, giving the soup a mild warmth.

Why you’ll love this creamy parsnip soup recipe

• A quick cook, this easy parsnip soup can be prepared, cooked and ready to enjoy in just 30 minutes.
• This easy vegetable soup recipe is easily doubled up if you are feeding a crowd.
• Easy to adapt add some carrots along with the parsnips, swap the nutmeg for curry powder, make the dish your own.
• Leftover parsnip soup makes a quick and easy lunch on the go, just warm it up and place in a thermos.

Recipe ingredients

• Butter – I use unsalted butter for sautéing the onion, if using salted butter cut back a little on salt.
• Onion – I use a regular onion in this soup recipe as it has a strong onion flavour.
• Garlic – Use fresh or frozen garlic to flavour the soup.
• Parsnips – I use 5-6 medium sized parsnips to serve 4 people.
• Nutmeg – Nutmeg is a great warming spice, but you don’t need too much. Just 1/2 teaspoon will add a touch of spice without overpowering the soup.
• Stock – I use vegetable stock (broth) in this soup recipe, you could also use chicken broth. Also use a gluten free vegetable stock if serving coeliacs or anyone following a gluten free diet.
• Cream – I stir some double cream (heavy cream) through the soup at the end of the soup, to give it a luxurious velvety texture.
• Seasoning – Season the soup with some sea salt and freshly ground black pepper.

How to make creamy parsnip soup

• Melt the butter in a saucepan over a medium heat. Add the onion and a pinch of salt, and sauté gently for 5 minutes to soften the onion but not colour it.
• Add the garlic and the sliced parsnips to the pan, and stir for a minute. Add the nutmeg to the pan and stir through the vegetables for 30 seconds.

• Pour over the vegetable stock and bring to the boil, then turn down the heat to medium – low. Cover the pan with a lid and cook for around 15 minutes, or until the parsnips have softened. 
• Once the parsnips have cooked through, remove from the heat and using a stick blender, blitz the soup until smooth. Season with salt and pepper.

• If the soup is too thick, add a little more hot water to loosen the soup and obtain the right consistency. Stir through the cream and serve.

Recipe variations

• Vegetables – add other vegetables into the soup like celery or carrot. A combination of carrot and parsnip would work well with the nutmeg.
• Apple – a sharp green apple is a great addition to this soup, the sour apple working well with the sweet parsnip.
• Spices – the robust sweetness of parsnip holds up well with spices, so I’ve added a touch of ground nutmeg to give this soup a festive flavour. You could also add a star anise, or even some curry powder.
• Cream – I’ve opted to use double cream (heavy cream) to give this soup a velvety texture, but you can use single cream (half and half) if you prefer a lighter touch. You could also use coconut milk.

Serving suggestions

This creamy parsnip soup makes a great lunch or light dinner dish, served with some crusty bread or warm garlic bread. If I want to make more of a meal out of soup I also like to serve it with a homemade cheese scone.

Useful hints and tips

1. Add a pinch of salt when sautéing onions: the salt stops the onions from colouring and browning. You want the onions to soften but not burn and the salt helps to do this!
2. Seasoning: proper seasoning makes a big difference to any bowl of soup, so taste the soup and add seasoning to taste.
3. Dairy free & vegan: for a dairy free and vegan parsnip soup, swap the butter for a plant based alternative or use olive oil, and finish the soup with some thick coconut milk instead of cream.
4. Allergy advice: gluten free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

FAQs

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Additional recipe suggestions

If you like this recipe then some of my favourite warming soup recipes:

• Jerusalem Artichoke Soup
• Broccoli Courgette Soup
• Spicy Bean & Vegetable Soup
• Leek & Barley Broth
• Leek & Potato Soup
• Thai Beetroot Soup

For further help when it comes to making a delicious bowl of homemade soup, why not have a look at our 20 Simple Soup Recipes post. This post is packed full of recipes, hints and tips!