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Parsnip mushroom soup

  • 1 hr 10 mins
  • Medium
  • VegetarianVeganLactose-free
  • MicrowaveHand Blender
  • Renske


  • On the side


You may already know that I absolutely love soup. At home soup is on the menu at least once a week, and do not serve the same soup two weeks in a row, mostly because I love trying new things! I usually cook based on the season, so this time the soup has a real touch of autumn.




Preheat the oven to 200°C.


Peel the parsnip, cut into small cubes and place in an oven dish.
Cut the onions into large pieces and also place in the oven dish. Drizzle with oil, add 4 sprigs of thyme and season with salt and pepper. Cut off the tops of the cloves of the 1/2 garlic bulb and pack into aluminium foil.


Place in the oven and bake the parsnip for about 40 minutes and the garlic bulb for one hour.


Cut the chestnut mushrooms into slices and fry in some oil on a high heat.


Place the parsnip and mushrooms in a pan, and squeeze out the contents of the puffed garlic in the pan.
Add the bouillon cube and warm water until everything is just covered. Blend until smooth with a hand blender. Add some more water if the soup is too thick. Heat the soup well and season with salt and pepper.


Meanwhile, bake the bread.
Tear the mixed mushrooms into bite sizes, remove the leftover thyme from the twigs and bake over a high heat.


Serve the soup in bowls and divide the fried mushrooms between the bowls.
Finish with some hazelnut oil and serve with a few slices of bread. Bon appetite!


Parsnip mushroom soup

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Adjust Servings:
400 - 500g parsnip
1/2 garlic bulb
2 onions
250g chestnut mushrooms
150g mixed mushrooms
1 mushroom bouillon cube
8 sprigs fresh thyme
On the side
Freshly baked bread
Hazelnut oil (optional)



I am a foodblogger of conscious and good tasting food, cooking with healthy, fresh and seasonal ingredients makes me the happiest girl on the planet!

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