This 30 Minute Easy Creamy Spicy Parsnip Soup is the perfect blend of velvety texture and bold flavors. With just a hint of spice and a smooth, rich finish, it’s ideal for cozy family meals or as an elegant starter. Best of all, it’s ready in just 30 minutes, making it a quick yet satisfying option for any day of the week.
Why You’ll Love This Recipe
Quick and Easy: Ready in just 30 minutes, it’s a lifesaver for busy weeknights.
Rich and Velvety: The creamy coconut milk or heavy cream takes the texture to the next level.
Customizable Heat: Adjust the spice level to your preference for a mild or fiery kick.
Nutritious and Filling: Parsnips provide a hearty base packed with fiber and vitamins.
Perfect for All Occasions: Whether it’s a simple lunch or a starter for a fancy dinner, this soup fits right in.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust for spice level)
4 medium parsnips, peeled and chopped
3 cups vegetable broth
1 cup full-fat coconut milk or heavy cream
Salt and pepper to taste
Fresh parsley or chili flakes for garnish
Directions
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened and translucent.
Stir in the minced garlic, cumin, smoked paprika, and cayenne pepper. Cook for 1–2 minutes until the spices are fragrant.
Add the chopped parsnips and vegetable broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15–20 minutes, or until the parsnips are tender.
Using an immersion blender, purée the soup until smooth and creamy. Alternatively, transfer the soup to a blender and blend in batches, then return it to the pot.
Stir in the coconut milk or heavy cream. Heat gently and season with salt and pepper to taste.
Serve hot, garnished with fresh parsley or a sprinkle of chili flakes for added heat.
Servings and Timing
Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 200 kcal per serving
Variations
Milder Option: Skip the cayenne pepper for a less spicy version.
Add Protein: Incorporate shredded chicken or chickpeas for a more filling meal.
Herby Twist: Add fresh thyme or rosemary for an earthy flavor boost.
Low-Carb Alternative: Swap parsnips for cauliflower to lower the carb content.
Zesty Flavor: Add a squeeze of lemon juice or a dash of vinegar for brightness.
Storage/Reheating
Storage: Let the soup cool completely and transfer it to an airtight container. Refrigerate for up to 4 days.
Freezing: Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently on the stove over low heat, stirring occasionally. Add a splash of broth or water if the soup is too thick.
Related Recipes:
FAQs
How can I make the soup spicier?
I like to add more cayenne pepper or garnish with chili flakes for an extra kick.
Can I make this soup vegan?
Absolutely! Use vegetable broth and full-fat coconut milk for a vegan-friendly version.
Can I use other vegetables?
Yes, carrots, sweet potatoes, or even squash work well with the same method.
Do I need a blender to make this soup?
An immersion blender is the easiest, but a regular blender works just as well. Just blend in batches to avoid spills.
How can I make the soup thicker?
You can reduce the amount of broth or add a cooked potato while blending for a thicker consistency.
Conclusion
This creamy and spicy parsnip soup is a delightful dish that delivers comfort and elegance in every spoonful. With its bold flavors and smooth texture, it’s sure to become a favorite in your recipe collection. Whether you’re serving it for lunch, dinner, or a special occasion, it’s a dish that always impresses. Try it out and enjoy the warmth it brings to your table.
📖 Recipe:
Print
30 Minute Easy Creamy Spicy Parsnip Soup
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This creamy and spicy parsnip soup is a quick and flavorful dish perfect for busy weeknights. Ready in just 30 minutes, it features velvety coconut milk, bold spices, and hearty parsnips, making it a nutritious and satisfying meal.
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust for spice level)
4 medium parsnips, peeled and chopped
3 cups vegetable broth
1 cup full-fat coconut milk or heavy cream
Salt and pepper to taste
Fresh parsley or chili flakes for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 4–5 minutes until softened.
- Stir in minced garlic, cumin, smoked paprika, and cayenne pepper. Cook for 1–2 minutes until fragrant.
- Add chopped parsnips and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15–20 minutes, or until parsnips are tender.
- Use an immersion blender to purée the soup until smooth. Alternatively, blend in batches in a blender, then return to the pot.
- Stir in coconut milk or heavy cream. Heat gently and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley or chili flakes.
Notes
Adjust cayenne pepper for desired spice level.
Use full-fat coconut milk for a vegan version.
Garnish with chili flakes or parsley for a burst of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending, Simmering
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: Approx 200 kcal per serving
