Spiced Parsnip Soup

Prep Time
Cook Time
Ready In


Original recipe yields 4 servings


  • Serving Size: 1 (50.8 g)
  • Calories 35.1
  • Total Fat - 1.3 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 27.6 mg
  • Sodium - 14 mg
  • Total Carbohydrate - 2.9 g
  • Dietary Fiber - 0.6 g
  • Sugars - 0.8 g
  • Protein - 2.7 g
  • Calcium - 22.5 mg
  • Iron - 0.5 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 0 mg

Step 1

Heat a little oil in a saucepan add onions and garlic, Heat through until onions are tender and transparent in colour. Remove onions/garlic from the pan and set aside.

Step 2

Add parsnip to the used saucepan and cook, stirring occasionally until browned. (A little more oil may be needed in the pan).

Step 3

Add the onion/garlic mix back to saucepan and add the spices, stir in well and cook for a further minute or until fragrant.

Step 4

Add the wine and stir until any brown deposits on the side or bottom of the pan are removed and mixed into the wine. (deglaze the pan) then add chicken stock. Simmer for 5 minutes or until parsnip is tender.

Step 5

Add sour cream and using a stick blender or processor ~ process mix until the soup until smooth.

Step 6

Season with salt and pepper (optional).

Step 7

Serve sprinkled with parsley.

Tips & Variations

No special items needed.



This soup has some interesting flavors and the parsnips pull through. I added extra parsnips and therefore added some extra chicken broth so it wouldn't turn out too thick. It came out with a nice texture and flavor. We enjoyed this soup this cold weekend. Thank you Tisme for sharing.

review by:
(21 Jan 2017)