Parsnip Sweet Potato Soup

You might remember your grandmother cooking with rutabagas, turnips and parsnips.  These vegetables fell out of popularity over the years, but have recently made a comeback. This could be due to their high nutritional value, high fiber, and low calorie count, but more likely due the foodie movement and a return to the notion of eating fresh. However they got back on the food radar, I am glad they did.

The parsnip is a root vegetable closely related to the carrot and parsley.  Parsnips are starchy, with a sweet, nutty flavor when cooked. They can be eaten raw, but are more often baked, boiled, pureed, roasted, fried or steamed. From soups and stews to purees and chips, the parsnip deserves its place on today’s dinner table. Grandmother knows best after-all.

For lunch today I made a tasty thick soup with parsnip, sweet potato, onion and ginger. I seasoned the soup with white pepper, cayenne, cinnamon and nutmeg for a flavorful punch. Feel free to alter the spices to your own taste.

Parsnip Sweet Potato Soup at the Egg Farm


Parsnip Sweet Potato Soup


  • For the soup:
  • 1 pounds parsnips (about four medium parsnips)
  • 1 medium sweet potato
  • 1 chopped onion
  • 1 (1-inch) piece peeled fresh ginger
  • Juice of ½ lemon
  • 1 cup heavy cream
  • ½ tsp kosher salt
  • ½ tsp white pepper
  • ¼ tsp cayenne pepper
  • ¼ tsp cinnamon
  • ⅛ tsp grated fresh nutmeg
  • For garnish:
  • ½ cup candied pecans
  • ¼ cup minced chives
  • Plain Greek yogurt
  1. Peel the parsnips and sweet potato and cut into 1-inch pieces. Add the parsnips, sweet potato, onion, and ginger to a large pot. Add enough cold water to cover the vegetables. Squeeze the lemon juice into the water to keep the parsnips from turning dark. Bring the water to a boil and simmer for 25 minutes or until the vegetables are fork tender. Drain the vegetables, reserving the liquid. Add half of mixture with 1 cup heavy cream in a food processor. Pulse until smooth then add the remaining vegetables, salt, pepper, cayenne, cinnamon, and nutmeg. Pulse again until smooth. To thin the soup, add hot water from the boiling pot. Add a little at a time, pulsing after each addition. You can always add more liquid, but you can't take it out. When the desired consistency is achieved, transfer the soup to a serving bowl. If you need to reheat the soup you can warm it over medium heat. To each serving add a dollop of yogurt, and a sprinkling of candies pecans and chives. Serve warm or at room temperature.




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  1. says

    I only started eating parsnips this year and I’m finding more and more great recipes, this is just one more recipe for me to add to my collection.
    Thanks for sharing at The Weekend Social. Looking forward to seeing what you have to share next week

  2. says

    It looks delicious, I’ve never had parsnips, in soup or otherwise, but I LOVE sweet potatoes, so this just might be a great recipe for me to try. Thanks again for sharing your talents on The Yuck Stops Here link party! HUGS

  3. says

    I will be trying this recipe for sure, Mary, especially now that winter is nearly here in Australia! Thanks for sharing at the Say G’day Saturday linky party. I’ve shared this on G+, FB and Pinterest.

    Best wishes,
    Natasha in Oz

  4. says

    You can leave it out. It wasn’t really noticeable in the soup I just thought it needed a little more flavor. Hope you like it.

    Thanks for visiting Erlene!

  5. says

    Your food always looks so amazing. Can you taste the cinnamon in the soup? Or can I omit it? My hubby isn’t a fan, but if it’s subtle I can get away with it. Thanks for sharing on Merry Monday.

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