Parsnip and Golden Beet Soup

Deeply golden in color, deeply flavorful in taste.

Serving Size: 4

Parsnip and Golden Beet Soup / Katie Workman
You can definitely leave out the cream if you don’t want it for any reason, and a little squirt of hot sauce is a brilliant addition at the end (but not too much – there’s no point in overpowering the delicate sweetness of the vegetables).  You could also use carrots in place of the parsnips, and if you can’t find golden beets, you can use red and make a soup of a different color.

For other great vegetarian soup options like this Parsnip and Golden Beet Soup, you could try: Perfect Tomato Soup, Slightly Spicy Roasted Root Vegetable Soup with Parmesan Croutons, Orange Carrot Soup, Hearty Lentil, Vegetable, and Grain Soup or Fork-In-The-Road Simplest Vegetable Soup.

Parsnip and Golden Beet Soup


  • 4 parsnips, peeled
  • 10 baby golden beets
  • 4 cups low-sodium vegetable or chicken broth
  • 1 teaspoon fresh thyme leaves
  • ½ cup heavy cream, light cream, or half-and-half

1. Place the beets in a saucepan and add cold water to cover. Cover the pot and bring to a simmer over medium high heat. Reduce the heat to medium and simmer the beets, covered, for about 20 minutes until a sharp knife slides easily into the beets. Drain the beets and allow them to cool. When the beets are cool enough to handle, trim off the tops, and peel off the skin.

2. At the same time, cut the parsnips into slices. Combine them with the broth in a pot and bring to a simmer over medium high heat. Cover the pot, lower the heat to medium-low, and simmer for about 30 minutes until the parsnips are very tender. Allow the vegetables and broth to cool slightly. Then puree the parsnips and the remaining broth (there should be about 2 cups left) in a food processor or blender. Add the peeled beets and puree together until smooth. Pulse in the thyme leaves.

3. Return the soup to the pot over medium low heat and stir in the cream. Give it another moment for the cream to warm through, taste and adjust seasonings as needed. Serve warm.

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