Potato Parsnip Soup


Ten years ago, my friend and I had lunch at an Italian restaurant near our workplace. It was a cold, possibly rainy day and we just wanted something hot and filling. The daily special was potato parsnip soup and while we thought that it sounded boring, we ordered it anyway. I’ll never forget having that first taste and looking up at my friend who also had her first taste. Our eyes grew so huge and we were both like “WHOA!” I can’t even really describe the flavor. It was so simple but so special at the same time. We called the restaurant every week for months but they never made that soup again. ((sad face))

Ten years later, I thought about the soup and decided to try making it. When I took a bite of it, memories of that cold day came rushing back at me! I immediately emailed the rough recipe to my friend. She made it and said that it tasted exactly how she remembered it! So now I present to you my potato parsnip obsession. I can finally eat it anytime I please!

Potato Parsnip Soup Recipe

Serves 2


  • ½ Tablespoon butter
  • ½ cup yellow onion, diced
  • 3 cloves garlic, peeled and minced
  • 1 ¼ cup potatoes, peeled & diced (2 medium potatoes)
  • 1 ¼ cup parsnip, peeled & diced (1 large parsnip)
  • 2 cups vegetable broth
  • ¼ teaspoon nutmeg
  • Salt & pepper to taste

Parsnip crisps

  • 1 small parsnip, peeled and shaved into ribbons
  • Olive oil
  • Salt & pepper to taste

Melt the butter in a medium pot in medium heat and add the onion and garlic. Sauté until softened and then add the potatoes and parsnips. After stirring the vegetables in, add the broth and ¼ teaspoon of nutmeg, salt and pepper. Boil on medium high heat until potatoes and parsnips are soft. Use an immersion blender or ladle the soup into a blender. Puree until creamy. Depending on choice of consistency, you may want to add a little bit more broth or water to make it less thick. Set aside and prepare the parsnip crisps.

Preheat the oven at 390°F (200°C).  Place the parsnip ribbons onto baking sheet lined with parchment paper. Brush olive oil on each side of the ribbons and sprinkle some salt and pepper. Lay them flat and bake for 10 minutes. Take them out to toss, and then bake for another 5 to 10 minutes until golden brown and crispy.

Enjoy them as a side and sprinkle a couple on top of the potato parsnip soup to add a wee bit of crisp and crunch!

Leave a Reply

Your email address will not be published. Required fields are marked *