Creamy parsnip and almond soup

Crunchy slivered almonds give added texture and interest to this classic soup recipe and will take your winter dinners to another, tastier level. Serve with crusty bread for a filling family meal.

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Creamy parsnip and almond soup
  • 50 gram butter
  • 1 large leek, trimmed, sliced
  • 2 clove garlic, crushed
  • 1 kilogram parsnip, peeled, chopped
  • 500 gram potatoes, peeled, chopped
  • 4 cup vegetable stock
  • 1 cup water
  • 1/2 cup slivered almonds, toasted, plus extra to serve
  • 1/2 cup cream
  • thyme sprigs, crusty bread, to serve


Creamy parsnip and almond soup
  • 1
    In a large saucepan, melt butter on medium. Saute 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.
  • 2
    Stir in almonds. Using a stick blender or food processor, process mixture until smooth. Season to taste. Stir cream through.
  • 3
    Sprinkle with extra toasted slivered almonds and thyme. Accompany with crusty bread.


If liked, add a mixture of other root vegetables to make up 1 ½ kg - carrot, celeriac, kumara, turnips.

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