As the cold evenings are now here, what better than a quick and easy warming Parsnip Soup.

Easy to make and keeps in the fridge throughout the week, ready to be heated when needed.

I don’t know about you but for me the smell of fantastic Irish parsnips cooking also means it’s the start of the frosty mornings and winter is on the way.


Creamy Parsnip Soup

  • Ingredients
  • 1 tbsp Irish Rapeseed oil
  • 1 Irish onion, finely chopped
  • 700g parsnips, cut into chunks, I would normally wash these and leave the skin on to prevent waste
  • 400ml milk (out of a carton not plastic J)
  • 400ml vegetable stock
  • 3 bay leaves


1. Heat the oil in a saucepan and fry the onion until soft but not coloured. Add in the parsnips, bay leaves, milk and stock, bring to the boil and simmer gently until the parsnip is very soft. Season with Irish Achill Island sea salt and a pinch of freshly ground black pepper. Remove the bay leaves and drain off but reserve the liquid. Blend the parsnips in a blender, adding a little of the cooking liquid at a time until smooth. Keep adding liquid until you reach a lovely soup consistency that is not too thick & enjoy…. Simple