Easy Roasted Parsnip Soup Recipe ? With Bacon Bits And A Kick

Easy Roasted Parsnip Soup Recipe

Picture it, I’m standing in the kitchen 3 seconds away from throwing out some Parsnips I?d bought in bulk a few days ago.? Then I suddenly think, wait a minute, I have nothing for dinner?

Oh, I know! Easy Roasted Parsnip soup.

Easy Roasted Parsnip Soup Recipe

I was not expecting the most delicious dinner I had in a long time to be the result of this situation.? It is totally delicious and I urge anyone who loves parsnip to make this recipe I created to use up old veg and turn it into the star of the show.? It would make the best Christmas day starter!

This recipe had a little spice but you could of course tone it down a little for any chilli haters (not my firends)!

Let me just add, on this same day I had some old muffins in the cupboard which only added to the amazingness of this recipe? Parsnip Soup with toasted muffins and scrummy melted butter.

Wow?this was a happy happy day for me!

Easy Roasted Parsnip Soup

Easy Roasted Parsnip Soup Recipe

Easy Roasted Parsnip Soup Recipe with Bacon Bits and a Kick

Prep Time: 12 minutes
Cook Time: 55 minutes
Total Time: 1 hour 7 minutes
Course: Soup
Cuisine: French
Servings: 6
Calories: 281kcal


  • 6-8 Large Parsnips
  • 1 large carrot
  • 4 potatoes
  • 1 tsp. honey
  • 1 tbsp. olive oil
  • 1/2 tsp. cayenne Pepper
  • 1/2 tsp.? ground black pepper
  • 1/2 tsp. salt
  • 1 tbsp. butter
  • 2 onions
  • 2 chicken stock cubes
  • 5 cups water
  • 8 rashers of bacon
  • 1 cup full-fat milk
  • ?


  • Pre-heat the oven to 200C/390F
  • Scrub clean the parsnips, carrot, and potatoes, cut into large chunks and place on a large baking tray
  • Combine the honey, oil, cayenne, and pepper in a small dish and drizzle over the vegetables, sprinkle over the salt and bake for 40 minutes
  • Meanwhile, place a large soup pot over a medium heat and melt the butter
  • Peel and roughly dice the onion and add to the melted butter and saute until translucent
  • Crush the stock cubes and add to the onions and combine, then quickly add the water and stir until dissolved
  • Add the roasted vegetables to the soup pot and simmer on a low heat for 10-15 minutes
  • Cook the bacon in a frying pan until brown then allow to cool on some kitchen paper to drain off any excess fat
  • Take the soup off the heat and allow to cool for a few minutes before adding the milk
  • Blend the soup until smooth with a hand/immersion blender, adding a little water to achieve the desired consistency
  • Cut the bacon into small chunks and stir into the soup
  • Put back on a low heat until piping hot, then serve


Calories: 281kcal
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If you love a spicy parsnip

Nicola Turner

Taking dishes from around the world and making them easy so you can enjoy them at home!

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