"A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread." — USA WEEKEND columnist Pam Anderson
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1 1/2 pounds
peeled parsnips , cut into 1-inch chunks
onion, cut into large dice
garlic cloves, thickly sliced
chicken broth, homemade or from a carton or can
1 1/2 cups
half-and-half (or whole milk)
Salt and freshly ground pepper, to taste
Garnish: sauteed hazelnuts and dried cranberries*
This is simply fantastic -- it freezes well, and warms up nicely for lunch at work. I will make this again!!!
Yuck. I think my parsnips were bad or something because it was really bitter.
This was an excellent recipe for someone who has never before tried parsnips. I used 1% milk instead of half and half and the soup was still lovely and thick - the perfect food for a snowy winter night. I will make this again.
I received rave reviews on this soup! Can't wait to make it again!
It's difficult to find recipes for parsnip soup and this one was lovely! I didn't have cardamom or all spice & I used a bit of fresh ginger root in place of ground ginger but it still tasted it great.
A wonderful soup - it has officially become one of our Sienfield 'soup nazi' soups! Because I used more parsnips I upped other ingredients, but I found that I used much more chicken broth than the recipe called for - it was very thick. I used fresh ginger instead of ground and more garlic and cayenne pepper (we love garlicy, spicy food). For garnish, being that we didn't have hazelnuts and cranberries in the house, I sauteed sultanas and walnuts in a touch of butter.. it was fabulous! Thanks for this recipe!
This recipe doesn't get a 5 because I had to thin it with water because it was so thick, and the cayenne kicked the heat up too much for my kids to like it. Next time I'll make it without the cayenne; I think the ginger is heat enough. Overall it's quite a good recipe, though, and the garnish is a great addition.
I omitted the allspice, used a little heavy cream as well as half and half, and I garnished with snipped chives. Absolutely delicious! Thanks so much!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Parsnip With Ginger Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 177
** Calories from Fat: 93
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