Cream of Parsnip and Swede Soup Recipe

parsnip and swede soup in a bowl
author pic


 Updated 06/06/2015

 See comments

Made from the cheapest of root vegetables a pinch of cinnamon and plenty of black pepper transforms this soup into an elegant dinner party winner.

You may be interested to try this suggested menu:

Starter - Parsnip and Swede Soup
Main Course - Lamb Shank
Dessert - Lemon and Almond Gateau


  • onions, peeled and chopped
  • 1 small swede, peeled and chopped
  • the weight of the swede in parsnips, peeled and chopped
  • 2oz butter
  • salt and black pepper
  • 1 chicken stock cube
  • a pinch cinnamon
  • 1 pint water
  • milk for thinning soup
  • finely chopped parsley and cream to serve
(see measure conversions for more information on quantites)


  1. Melt the butter in a large saucepan.
  2. Add the vegetables to the butter and cook gently until softened without browning.
  3. Add the water and stock cube.
  4. Add salt and pepper.
  5. Simmer gently for about 1 hour.
  6. Do not strain.
  7. Allow to cool and blitz the vegetables and cooking water in a blender.
  8. Add enough milk to make a suitable consistency for the soup.
  9. Add the cinnamon.
  10. Check the seasoning.
  11. Serve with parsley and a swirl of cream.

Prep Time: 10 minutes

Cook Time: 75 minutes

Yield: 2-4 portions


i very much enjoyed this soup. It makes great use of the parsnips and swedes.
#0 - harry - 08/06/2015 - 09:43
E-mail (Will not appear online)
Powered by Comment Script