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Parsnip soup with chunky croutons

Creamy parsnip soup with chunky croutons! The perfect comforting dish for the darker evenings

At a Glance





Prep Time:

15 mins

Cooking Time:

30 mins

What you'll need:

  • 1 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 600g parsnips, cut into 1cm/½-inch cubes
  • ½ tsp dried red chilli flakes, plus extra to serve
  • 1 litre hot vegetable stock
  • 200ml double cream
  • salt and freshly ground black pepper

For the croûtons

  • 3 thick slices good bread, such as sourdough, cut into 2.5cm pieces
  • 1 tbsp olive oil
  • 55g Gruyère cheese, finely grated (optional)


  1. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a heavy-based saucepan over a medium heat. Add the garlic and parsnips and fry for 4–5 minutes, stirring occasionally, until coloured. Add the chilli and fry for 1 minute.
  2. Pour in the stock, stir and bring to a simmer. Cook with the lid on for 12–15 minutes, or until the parsnips are tender.
  3. Meanwhile, for the croûtons, put the bread on a baking tray in a single layer and drizzle with the oil. Sprinkle over the cheese, if using, and season with salt and pepper. Bake for 5–10 minutes, or until crisp and golden.
  4. Remove the soup from the heat and blitz with a stick blender until smooth. Return to the heat, stir in the cream and heat through. Season to taste with salt and pepper. Serve the soup topped with the croûtons and a sprinkling of chilli flakes if you wish.