Total Time
Prep 10 mins
Cook 45 mins

So creamy, and not a bit of cream or milk in this. The creaminess comes totally from the parsnips.

Ingredients Nutrition


  1. Fry bacon until crisp.
  2. Crumble and set aside.
  3. Heat oven to 400F.
  4. Put parsnips on a cookie sheet in a single layer.
  5. Roast until brown, turning occasionally, 25-30 minutes.
  6. Melt butter on medium heat.
  7. Saute onion until it begins to brown, about 5 minutes.
  8. Add parsnips.
  9. Saute 5 minutes.
  10. Add stock.
  11. Bring to a boil.
  12. Boil until parsnips are tender, about 5 minutes.
  13. Let mixture cool a bit.
  14. Put in blender in batches and puree until smooth.
  15. Pour back into pot.
  16. Stir in the allspice, and salt and pepper, if desired.
  17. Top with the bacon.


Most Helpful

A lovely soup to use up those winter root vegetables. Roasting the parsnips really brings out their natural sweetness and the salty bacon works well with this. I agree the soup wasn't the most attractive and a bit thick but what it lacked in presentation it made up for in taste.

Sackville January 08, 2006

Fantastic recipe - after I accidentally ordered 3.5 kilos of parsnips from my online supermarket (a quantity of 7 meant 7 bags, not 7 parsnips..hmm), I decided to make a batch using this recipe. 2 hours later, I had a hearty evening meal, and for the next 7 days, a sweet and filling lunch. I found the texture was perfect, and from such a simple recipe! No extra ingredients were used. I never thought parsnips could be so sweet.

wayfarer_boy February 08, 2005

Absolutely delicious! A bit ugly though. I may have made it a bit too thick, it was like a porridge in thickness. Incredibly good though. Definitely a keeper at our house.

sugarpea November 22, 2003

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