Really Fresh Potato & Parsnip Soup

Try a soup that is not only killer simple to make, but also extremely healthy and delicious. No fillers, no thickeners, just pure, good vegetables!



  • 10 medium peeled white Potatoes

  • 2 L Carrots

  • 1 Parsnip

  • 2 Yellow Onions

  • 1 Red Onion

  • 4C Water

  • 2C Milk or Cream

  • 1/4C of vegetable oil

  • 4 small Bay Leaf

  • 2 L cloves of garlic

  • 1 bushel of thyme tied together (about the size of a ring or your finger)

  • Salt & Pepper-at the end



  1. Since this is a soup all made in one pot and with very little fats it is best to start with Great Quality Vegetables. I was provided mine from Gwillimdale Farms. Their quality vegetables are what makes this soup stand apart from the rest.

  2. Peel all your vegetables. Roughly chop your potatoes and onions. Don’t worry about the chop for these vegetables as you’ll puree them later. For the parsnips. After you have peeled the outer skin off, continue peeling to make long ribbons of parsnips, which will become the crunchy garnish for this soup. Roughly chop the remaining parsnip to add to the soup.

Parsnip shavings using your peeler. Super simple way to change up the textures of vegetables, which in turn provides a different flavour!

Parsnip shavings using your peeler. Super simple way to change up the textures of vegetables, which in turn provides a different flavour!

3. In a deep pot sweat the onions out on a Tbsp of cooking oil. You want to do this quite slow so as to not brown the onions. This will leave your soup with a nice clean white colour at the end. To avoid too much browning add a pinch of salt to the mix to pull out the onions moisture and aid in the sweat.

4. To the onions add your bay leaves, bushel of thyme, 2 cloves of garlic. Cook for about 2 minutes more to pull the aromatics out of the herbs and garlic. Add all your potatoes, leftover parsnip and immediately pour in your 4C of tap water.

5. Cook the potatoes, onions, parsnip and herbs until fork tender or you can mash the vegetables up against the side of the pot. Approximately 30 minutes once simmering. While the soup is simmering, take your time to cut your carrots into a small dice. These will be added in at the end so you’re looking to achieve a beautiful bunch of cubes here.

6. Once the vegetables are tender, remove the bay leaves and thyme, transfer to a food processor or use a hand-held immersion blender and blend the vegetables until silky and smooth.

7. Turn the heat down to low and add your 2C of milk (cream if you want even more richness, but I did not need that in mine) your diced carrots and the herbs back in. All you’re looking to do is heat the carrots through.


8. In a side pan, you’re going to make your parsnip chips. Fill the pan with about 1 cm of vegetable or canola oil. Bring the pan to a medium high heat. It will be ready once the parsnip bubbles immediately when laid into the oil. Test one to see (check picture above). Shallow fry the parsnip for 1-2 minutes until golden brown. Remove and place on a paper towel to soak up the excess oil and season with salt. Top your soup with these parsnip chips and a fresh crack of black pepper. Cozy up to your nice hearty soup and enjoy :)

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