Roast Parsnip and Rosemary Soup


This is my new favourite soup. I originally made it because I had a load of fresh rosemary and parsnips left in the fridge and needed to use them up. I started Googling and found a few recipes for roast parsnip and rosemary soup, I started tweaking the recipes and after a few tries, I think I’ve perfected it. This recipe is great because it doesn’t require fresh cream or whole milk, which I very rarely have in the fridge, and it takes very little effort. It’s also one of the best soups I’ve ever had… if I do say so myself. If you’re struggling to get through the cold weather at the moment, this is definitely worth a try.

Note: To make this soup vegan, replace the milk with soya milk, and use vegan butter. Works a treat!

Makes 5 large (~500ml) portions or 8-10 starter potions

  • 1kg of parsnips, peeled and diced
  • 2 small onions, finely chopped
  • 2 cloves or garlic, crushed
  • A few sprigs of fresh rosemary
  • Olive oil
  • 1 litre of vegetable stock
  • 1 litre of semi-skimmed milk
  • 50g of butter, cut into small cubes


  1. Oil a large baking tray, spread the diced parsnips over the tray, drizzle in oil and roast for 30-35 minutes, turning frequently to ensure the parsnips become perfectly caramelised and don’t start to dry out.
  2. Meanwhile, heat a little olive oil in a large pot, add the onions, garlic and whole sprigs of rosemary, cover and sauté for 5 minutes, or until the onions begin to soften.
  3. Once roasted, add the diced parsnip to the pot.
  4. Pour in the milk and the stock, season and bring to the boil. Allow the soup to boil for approximately 5 minutes.
  5. Reduce to a simmer and cook for a further 10 – 15 minutes.
  6. Take the soup off the heat.
  7. Blend the soup, either using a hand-held blender or a smoothie maker, if you’re using a smoothie-maker style blender make sure you allow the soup to cool a little before blending.
  8. Once smooth add the butter and stir through, then blend the soup a little more (whilst an unhealthy one, this is a life-changing soup tip. This gives the soup a glossy, smooth texture, its what sets apart homemade soup with the stuff you get in restaurants.)
  9. Reheat the soup on the stove and serve with black pepper and a big chunk of crusty bread.


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