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Creamy roast parsnip and garlic soup
Recipe & image courtesy of Mash Direct

Creamy roast parsnip and garlic soup

Seasonal parsnips are roasted and blended in this delicious winter warmer soup

Serving: 4
Time: 30 minutes to 1 hour
Difficulty: Easy


  • 600g parsnips, chopped into long strips
  • 1 fresh garlic with peel (or 4 large cloves with peel)
  • 2 shallots, chopped
  • 1 celery stalk, finely sliced
  • 1.5 litre vegetable stock
  • 4 tbsp cream
  • Salt
  • Sunflower seeds
  • Fresh parsley


  1. Add garlic (with peel) into a roasting dish and add the parsnips. Brush the garlic with a little olive oil. Roast the parsnips and garlic at 180° for 30 minutes.
  2. Fry shallots and celery stalk until soft.
  3. Squeeze the garlic out of its peel. Add the parsnips with the garlic to the shallots and celery.
  4. Pour in vegetable stock. Blend with a hand or tabletop blender.
  5. Add cream. Add salt. Add more water if the soup is too thick.
  6. Garnish with sunflower seeds and parsley.


When roasting the parsnips, try drizzling with a little honey for extra flavour. Just be sure to leave the excess honey in the roasting dish out before adding to the soup mixture.