This Parsnip Soup Saves Your Day: The Quick Recipe

Once a staple food, now almost forgotten: parsnips have a very special taste. Where does the fine aroma come out best? In a classic parsnip soup – and we’ll show you the right recipe!

What the potato is today, the parsnip was once. The white root vegetable was an integral part of German cuisine for a long time. Nowadays, the former star lives a rather secluded life. Displaced by potatoes and international types of vegetables, the parsnip hardly ends up on the plate, especially among the younger generation.

In terms of taste, the parsnip is somewhere between carrot and potato. It’s slightly sweet and a bit nutty. Carbohydrates make the vegetable an ideal filler. The parsnip does not have to hide behind other vegetables in terms of its nutrient content either, it contains a lot of potassium, phosphoric acid, and vitamins E and C.

Parsnips can be used in many different ways in the kitchen – as a side dish or as the basis for a stew. A classic is the parsnip soup. And because of its special aroma, it can not only be processed in the classic way, but also refined with special flavors such as walnuts and pears, which give the soup a subtle sweetness and underline the nutty taste. Just try it yourself!

Parsnip Soup: The Recipe

Ingredients for 4 persons:

  • 300 grams of potatoes
  • 750 g parsnips
  • 2 cloves of garlic
  • 1.5 l vegetable broth
  • 200 grams of whipped cream
  • juice of 1/2 lemon
  • Salt
  • pepper
  • 50 g walnut kernels
  • 2 small pears
  • 1 tsp sugar
  • 4 sprigs of parsley


  1. Peel potatoes, wash, and cut into small pieces. Peel the parsnips and garlic, dice both finely. Simmer potatoes, parsnips, and garlic in broth for about 20 minutes. Add the cream and puree finely with a fork. Season with lemon juice, salt, and pepper.
  2. Roughly chop the walnuts and toast in a hot pan without fat. Wash the pears, rub dry, core and cut into wedges. Heat a pan, add pears, sprinkle with sugar, and let caramelize for 1-2 minutes. Wash the parsley, shake dry, pluck the leaves from the stalks, and chop. Pour the soup into bowls, garnish with pears, walnuts and parsley and serve.

Cooking time approx. 30 minutes. Approx. 1800 kJ, 430 kcal per serving. E 6 g, F 25 g, CH 40 g

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Written by Allison Turner

I am a Registered Dietitian with 7+ years of experience in supporting many facets of nutrition, including but not limited to nutrition communications, nutrition marketing, content creation, corporate wellness, clinical nutrition, food service, community nutrition, and food and beverage development. I provide relevant, on-trend, and science-based expertise on a wide range of nutrition topics such as nutrition content development, recipe development and analysis, new product launch execution, food and nutrition media relations, and serve as a nutrition expert on behalf of a brand.

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