Potato and Parsnip Soup

4 mins read
Potato and Parsnip Soup

It is no surprise that I adore soup, and this potato and parsnip soup is the ultimate flavour combo. I top mine with all sorts of little bits which makes it! I have been making this recipe for a few weeks now and so excited to share it with you.

Potato and parsnip soup with toppings

Think creamy soup full of earthy flavours from the parsnips and fresh sage, it is the epitome of cold-weather comfort food that will make you feel utterly delighted.

How To Make Potato and Parsnip Soup

The thing about soup is that it is so easy to make and versatile. You can throw any vegetables into a pot, blitz them together and you will most times have a cracking combination. So easy and stress-free avoiding any crazy mess or disappointment at failed recipes. It is a dinner you can rely on again and again.

This potato and parsnip soup recipe is simple and quick to make. You need minimal ingredients and, can enjoy at any time of the day. It will leave you feeling satisfied after any meal and, the addition of the toppings give it a delightful crunch, trust me when I say you won’t want to finish it!

Spoon swirling in soup

Start by peeling the parsnips and potatoes and cutting them into rough chunks. Heat a deep pot over medium-low heat and add in the olive oil followed by the chopped vegetables. Leave to simmer for five minutes before adding water, this creates the soup base and delivers more flavour.

Add the water or chicken stock and cover with a lid, leaving for forty minutes. Once the vegetables are cooked, add in three fresh sage leaves. Place all the ingredients into a food processor or a hand-held mixer and blitz until completely smooth. You should have a thick and silky soup.

Soup Toppings

I have to say that toppings in any meal do it for me, the more the better!

For this particular soup, I have selected some toppings that work so well! They are indulgent, crunchy and provide a texture contrast that is so satisfying. You can be creative with these toppings too making it fun, especially with a family as each person can have their own, getting everyone involved. These include crushed walnuts, pumpkin seeds, sprinkle of sumac and some fresh sage leaves just for that little something extra!

Potato and parsnip soup

For those of you that aren’t familiar with Sumac spice, it is from the Middle East and has a citrusy and earthy flavour to it. I add it to so many dishes and would recommend for an everyday spice in your kitchen cupboard.

For different topping suggestions, any nuts would work. Instead of the pumpkin seeds, a sprinkle of sunflower seeds instead would do the trick!

Ready, Set, Eat

This potato and parsnip soup recipe is so delicious, bursting with earthy and fragrant flavours. It is so creamy, thick and smooth making it the perfect mid-week meal. So easy to make and never feels like a chore.

Spoon in soup

I love toppings on any meal and added them to this soup for texture contrast, silky and creamy soup with a delightful crunch from the pumpkin seeds and crushed walnuts make it such a satisfying dinner.

There is also nothing better than having a side of thick fresh bread with some butter, the ultimate soup experience!

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Potato and parsnip soup with toppings

Potato and Parsnip Soup

  • Author: Leonora
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: Serves 4 1x


This potato and parsnip soup is so delicious, bursting with earthy and fragrant flavours. It is so creamy, thick and smooth making it the perfect mid-week meal.


  • 570g White Potatoes, peeled and roughly chopped
  • 400g Parsnips, peeled and roughly chopped
  • 4 Fresh sage leaves
  • 2 tbsp (20g) Olive oil
  • 700ml Chicken stock or water 
  • Salt and pepper to taste

Toppings (optional):

  • Crushed walnuts
  • Pumpkin seeds
  • Thinly sliced fresh sage leaves
  • Sprinkle of Sumac


  1. Place a deep casserole dish over medium-low heat and add in the olive oil followed by the potatoes and parsnips. Cover and leave to simmer for 5 minutes to create a flavourful base.
  2. Reduce the heat to low and pour in the chicken stock/water. Cover and leave to cook for 40 minutes.
  3. Add in the fresh sage leaves, salt, pepper and blitz until smooth using a food processor or hand-held mixer. 
  4. Top with crushed walnuts, pumpkin seeds, thinly sliced fresh sage leaves and a sprinkle of Sumac! 


Any leftovers can be frozen, or alternatively, keep in the fridge in an airtight container for no longer than 3 days (without the toppings).

Keywords: Potato and Parsnip Soup

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