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Creamy Parsnip Soup with Rosemary

By Holly Darnell, RD

January 8, 2025

Winter is the best time of year for a warm, nourishing soup. But while you may default to a squash soup — be it butternut or acorn squash — it’s time to try this delicious parsnip soup.

This cream-colored root vegetable is related to the carrot and parsley, and its taste resembles both. Parsnips carry some of the carrot’s sweetness but also features a nutty taste. It’s also one of the healthier vegetables, as it’s high in fiber, potassium, vitamin C and folate.

A classic parsnip soup is also creamy, thus making it a delectable appetizer at dinner or the main at lunch time. Fortunately, only a few ingredients are needed to make it come to life, including one that makes this one high in protein. Let’s get started.

Key ingredients

• Bone Broth Protein Chicken Soup: You know how we mentioned this recipe is high in protein? The supplement derived from bone broth is why. Consider it a higher protein version of chicken broth with extra benefits for the skin, gut and joints.

• Parsnips: This high-fiber veggie is best when they’re firm, dry and appear not to have any blemishes. A small to medium parsnip offers the best taste profile.

• Carrots: You can add any color of carrot to this parsnip soup, including white carrots in case you want to keep the color on the pale side. Consider the purple carrot if you desire more color. Carrots offer a little more sweetness and balance out the parsnip flavor.

• Russet potato: In order to get that creaminess we talked about, the russet potato is called upon. It adds some pleasant starchiness to this dish, too.

• Olive oil: One of the healthiest fats, olive oil beautifully blends with the rest of the ingredients for a Mediterranean-like flavor. You can also choose avocado oil if you’re not a fan of cooking olive oil at a high temperature.

• Coconut cream: Speaking of healthy fats, this one completes the creamy picture.

• Onions, garlic and celery: A spin on a classic mirepoix that provides vital flavor and texture.

• Parmesan cheese: While optional, I recommend it for some Italian cuisine flare.

• Spices: Just sea salt, black pepper and fresh rosemary for a simple yet distinct flavor profile.

Nutrition facts

This is one of the more balanced and nutritious soups. One serving of this parsnip soup is 334 calories and contains 23 grams of carbohydrates, 20 grams of fat and 16 grams of protein.

The carbs in this soup are also very high quality, for they include 4 grams of fiber next to just 5 grams of sugar.

This parsnip soup is also high in multiple vitamins and minerals. It includes 3 times the Daily Value* of vitamin A. What is vitamin A good for? This fat-soluble micronutrient supports eye health, a healthy immune system, and the heart and lungs. It’s also needed for the growth of healthy ski and hair.

Other vitamins featured include vitamin K (27% DV), vitamin B6 (22%), vitamin C (18%) and vitamin E (14% DV)

Minerals include phosphorus (26% DV), copper (25% DV), magnesium (17% DV), calcium (16% DV) and zinc (15% DV).

*Daily Value: Percentages are based on a diet of 2,000 calories a day.

How to make parsnip soup

Preheat the oven to 425 F. Line a baking sheet with parchment paper and set aside.

In a small saucepan over medium heat, add four scoops of Chicken Soup Bone Broth Protein and four cups of filtered water. Whisk together until fully combined and keep over low heat. Set aside.

Peel and chop the parsnips, carrots and potato. In a medium-sized mixing bowl, add them all along with two tablespoons of olive oil and some sea salt — coating all the vegetables.

Place the vegetables on the baking sheet and roast for 30 to 35 minutes or until vegetables are golden and tender.

While the vegetables are roasting, place a large Dutch oven or pot over medium-high heat on the stovetop. Add olive oil, sea salt, onion, garlic and celery. Sauté for 4 to 5 minutes, stirring frequently. Add in the chicken bone broth, sea salt, pepper and rosemary. Bring the soup to a boil and then simmer for 15 to 20 minutes.

Lastly, add in coconut cream and parmesan cheese. Using an immersion blender or blender, puree soup until smooth.

If the soup is too thick, you can add in additional bone broth or water to reach desired consistency.

The soup can be stored in a covered container and refrigerated for up to 4 days. It can also be frozen for up to 3 months.

Other healthy soups

• Chicken soup

• Acorn squash soup

• Butternut bisque

• Miso soup

• Cream of broccoli soup

Recipe developed by Holly Darnell, RD. Holly is a registered dietitian nutritionist who unlocked self-love at the intersection of exceptional food and practical solutions for healthy living. She’s passionate about helping others make simple, positive lifestyle changes on their individual path to healing.