Warm Parsnip Soup with Fresh Thyme

Parsnips have long sweetened British winter tables, turning humble roots into comforting bowls. This soup builds on their earthy depth with leeks, potatoes, and fragrant fresh thyme for a gentle midday meal.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 265 cal
• 7g protein
• 38g carbs
• 11g fat
• 3g fiber

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Ingredients

• 1.5 lb parsnips, peeled and chopped
• 2 medium Yukon Gold potatoes, peeled
• 2 large leeks, white and light green parts
• 1 medium yellow onion
• 3 garlic cloves
• 6 fresh thyme sprigs
• 5 cups vegetable broth
• 3 tbsp extra-virgin olive oil
• 1 bay leaf
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh thyme leaves for garnish
• 1/4 cup toasted pumpkin seeds
• 1/4 cup plain Greek yogurt
• 2 tbsp chives, snipped

Instructions

1. 1Trim and thoroughly wash the leeks to remove grit, then slice them into half-moons. Dice the onion and smash the garlic.
2. 2Warm olive oil in a heavy 4-quart pot over medium heat. Add the leeks, onion, and garlic and cook, stirring often, until softened and sweet but not browned, about 8 minutes.
3. 3Add the chopped parsnips and diced potatoes to the pot along with the thyme sprigs and bay leaf. Season with salt and pepper and stir to coat everything in the aromatic oil.
4. 4Pour in the vegetable broth, raise the heat to bring the mixture to a gentle boil, then reduce to a steady simmer. Cover partially and cook until the roots are completely tender, 20–25 minutes.
5. 5Remove the thyme sprigs and bay leaf. Using an immersion blender, puree the soup directly in the pot until completely smooth and silky; alternatively blend in batches in a countertop blender, venting the lid.
6. 6Taste and adjust seasoning with more salt or a grind of pepper. If the soup is thicker than you like, loosen it with a splash of hot water or extra broth.
7. 7Ladle into warm bowls. Swirl a spoonful of Greek yogurt into each serving and scatter fresh thyme leaves, snipped chives, and toasted pumpkin seeds on top.
8. 8Serve immediately while steaming hot. The soup reheats beautifully for next-day lunch and stays satisfying without any cream.