top of page

Parsnip & Mustard Soup

35 Minute Parsnip & Mustard Soup. A seasonal wintery soup with parsnips, yum!

Serves: 4 Time: 35 minutes



  • 1 tablespoon olive oil

  • 500g parsnips, scrubbed and cut into 2cm pieces

  • 400g floury potatoes, like Maris Piper, peeled and cut into 2cm pieces

  • 1 onion, coarsely chopped

  • 2 very low salt vegetable stock cubes

  • 250ml skimmed milk

  • 2 tablespoon wholegrain mustard, or to taste

  • 50g parmesan-style vegetarian cheese, finely grated

  • 4 tablespoon snipped fresh chives, to garnish


  1. Heat the oven to 180°C and line a baking tray with non-stick baking paper and boil 1 litre of water in the kettle.

  2. Heat the oil in a large saucepan over a medium-high heat. Add the parsnips, potatoes and onion, then cook, stirring, for 5 min or until golden. Crumble in the stock cubes, then add the milk, mustard and boiling water. Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 15 min or until the veg are soft.

  3. Meanwhile, make some cheese crisps to dip into the soup by dividing the grated cheese into 4, then arrange in mounds, spaced about 5cm apart, on the prepared tray. Flatten slightly, then bake for 5 min or until the cheese turns golden. Set aside.

  4. Blend the soup with a stick blender (or whiz in a jug blender) until smooth.

  5. Reheat if needed, then divide the soup among 4 serving bowls and garnish with the chives. Serve with the cheese crisps. Yum!


Love this recipe? ❤️

Click the little heart at the bottom of this recipe and it will save to your Favourite Recipes on your profile - so you can easily find it next time.

Don’t forget to like and comment below to recommend to others 👇🏻

Hope you loved it!

Rosie ❤️


Related Posts

See All


bottom of page