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Honey roasted parsnip soup

This honey roasted parsnip soup is thick and creamy, with a touch of sweetness, and plenty of earthy parsnip flavour. Such a good appetiser or light lunch!
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetiser, Light lunch, Soup
Cuisine: British
Servings: 2 bowls
Calories: 240kcal
Author: Becca Heyes


  • 300 g parsnips (~ 2 large parsnips)
  • 1 onion
  • 1 tbsp olive oil
  • 1 tbsp honey
  • Salt
  • Black pepper
  • Few sprigs fresh thyme
  • 750 ml (~ 3 cups) hot vegetable stock or water
  • 2 tbsp cream, to serve (optional)


  • Peel the parsnips, and cut them into finger-sized sticks. Peel the onion, and cut it into a few wedges.
  • Lay the vegetables on a baking tray (make sure you use one with raised sides), and drizzle with olive oil and honey. Sprinkle over plenty of salt and pepper, and mix to combine. Spread the vegetables out into a single layer, and lay a few sprigs of fresh thyme on top.
  • Roast at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, stirring once halfway.
  • When the vegetables are crispy, remove any thick thyme stalks from the tray (you can leave the leaves or any thin stalks). Then transfer the veg to a large saucepan (if using a hand blender), or straight into an upright blender.
  • To deglaze the pan, carefully pour a few tablespoons of boiling water onto the baking tray, and leave it to sit for a couple of minutes. Use a non-metal spoon or spatula to gently scrape any leftover crispy bits off the bottom of the tray, then tip the whole lot into the pan or blender.
  • Adding additional stock or water as necessary (I used about 3 cups of vegetable stock in total), blend the soup until it reaches your desired consistency. If needed, you can place the pan over the heat for a few minutes to ensure it's piping hot before serving.
  • If desired, serve topped with a swirl of cream and a few extra fresh thyme leaves.


Don't skip the pan deglazing! It's a vital step to make the soup as tasty as possible.


Serving: 1bowl | Calories: 240kcal | Carbohydrates: 52g | Protein: 2.7g | Fat: 8.6g | Saturated Fat: 1.7g | Cholesterol: 2mg | Sodium: 112mg | Potassium: 668mg | Fiber: 10.1g | Sugar: 21.9g | Calcium: 107mg | Iron: 3mg