Parsnip, Carrot and Potato Soup

May 20, 2017 Published by Dina

The last trip to the market filled my fridge with all kinds of produce and this week I did pretty well with what I bought. I have cooked the foraged mushrooms from Scot Moran in a beautiful pasta dish made with home made tagliatelle, used the fingerling potatoes and various radishes in a summer potato salad and cooked the long red stalks of rhubarb, some to top a bowl of steel-cut oats in the morning and some to go with rice pudding. See recipes in past and upcoming posts.

Today it was time to finish using the produce from last week before I go to the market again.  I still had a bunch of parsnips and a few yellow carrots and at first I was going to roast them but since we are not eating at home tonight I thought a soup would be more efficient as it will keep in the fridge for a couple of days.

I don’t know about you but I don’t need a recipe for soup. I get my inspiration from the produce and the rest is easy. In this case it was as simple as cooking chopped onion in olive oil, adding the vegetables and stock, cooking until done and puree everything in a blender (or with an immersion blender in the pot). You can add cream if you’d like, that would make it rich and delicious, or add cashew cream for a vegan version. I may add the cream when I reheat the soup tomorrow. If you have creme fraiche you can swirl it into the hot soup before serving. The blue cheese and olive oil croutons on top add a few extra layers of flavours and texture.




3 tablespoons olive oil

1 onion, finely chopped

1 garlic clove, minced

1 lb parsnips

1/2 lb yellow carrots

3 small starchy potatoes

6 cups stock or water, more as needed


1 cup fresh bread crumbs

2 teaspoon olive oil

Optional: cream or creme fraiche


Peel and cut the parsnips, carrots and potatoes into slices or medium dice.

Heat the oil in a soup pot, add onion and garlic and cook until translucent and fragrant.

Add the vegetables and cook for a few minutes, stirring.

Add the stock and bring to a boil.

Lower heat to simmer and cook until the vegetables are cooked through, 20-30 minutes. ?this soup does not benefit from long cooking.

As soon as the vegetables are soft remove from heat.

Puree the soup either with a blender or with an immersion blender in the pot.

Add more hot stock to reach the soupy consistency you like.

Add salt and pepper to taste.

To make the garnish and serve:

put olive oil in a small pan, add the bread crumbs (make them in a food processor), salt and pepper and cook until they begin to turn golden.

Serve the soup hot with crumbled gorgonzola and bread crumbs on top.







  • I love making soup, and this one looks delectable with the Gorgonzola! I’m making this one for sure. Inspiring as usual, Dina.

    • Dina says:

      Colleen, thank you. You are always so supportive. I hope you are enjoying retirement, leaves more time for cooking and gardening.