Creamy parsnip and almond soup

Warm up with this delicious creamy parsnip and almond soup recipe. Smooth, nutty and lush with cream, this vegetarian soup is delicious served with crusty bread with lashings of butter

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
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  • 50 gram butter
  • 1 large leek, trimmed, sliced
  • 2 garlic cloves, crushed
  • 1 kilogram parsnips, peeled, chopped
  • 500 gram potatoes, peeled, chopped
  • 4 cup vegetable stock
  • 1 cup water
  • 1/2 cup toasted, slivered almonds, plus extra to serve
  • 1/2 cup cream
  • thyme sprigs, bread to serve


  • 1
    In a large saucepan, melt butter on medium. Sauté leek and garlic for 4-5 minutes until tender. Add parsnip, potato, stock and water. Bring to the boil. Reduce heat to low and simmer, covered, for 15-20 minutes until parsnip is softened. Stir in almonds.
  • 2
    Using a stick blender or a food processor, blend mixture until smooth. Season to taste. Stir cream through.
  • 3
    Sprinkle with extra almonds and thyme sprigs. Accompany with bread.


  • You can add a mix of other root veges to make up the 1½ kg – such as celeriac, carrot, kumara and turnip.