# Creamy Parsnip and Potato Soup

Parsnips and potatoes simmered until tender and blended creamy, without any cream.

40 min. Serves 4. 211 kcal per serving.

## What you need

- 500g parsnips, peeled and chopped
- 300g potatoes, peeled and chopped
- 1 onion, chopped
- 1 tbsp olive oil
- 1l water or vegetable stock (stock cubes usually contain celery; use a gluten free one if you need to)
- Small handful of parsley, chopped

## How to make it

Creamy Parsnip and Potato Soup

1. **Step 1**: Soften the onion in the oil in a large pan for 8 minutes.
2. **Step 2**: Add the parsnips, potatoes and water or stock.
3. **Step 3**: Simmer for 20 to 25 minutes until tender.
4. **Step 4**: Blend until smooth and stir through the parsley.

## Nutrition per serving

Per serving, rounded. These are estimates, not a prescription.

| Per serving | Amount |
| --- | --- |
| Energy | 211 kcal |
| Protein | 4 g |
| Carbohydrate | 32 g |
| Fat | 5 g |
| Fibre | 8.4 g |
| Sodium | 770 mg |

## Make it your own

- Stir in a little milk at the end if you tolerate it.
- More protein: Stir in a tin of drained white beans or a handful of red lentils, add cooked chicken or tofu, or scatter seeds or chopped nuts on top.
- Softer textures: Cook the vegetables until very soft and blend until completely smooth.
- Less salt: Use a low salt stock or water, skip added salt and season with herbs, pepper and spices.
- Dairy free or vegan: Use an unsweetened plant milk, coconut or oat cream, and check any cheese alternative.
- More fibre: Add extra vegetables, beans or lentils, or serve with wholegrain bread.
- Low FODMAP: Use garlic-infused oil and the green tops of spring onions in place of onion and garlic.

This recipe fits these eating styles by the numbers and the ingredients: Low carb, Mediterranean.

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Source: https://nomeriu.com/recipes/creamy-parsnip-and-potato-soup
Last updated: 2026-09-24