This creamy parsnip soup needs very little preparation. The parsnips bring their natural sweetness, while garlic and herb cream cheese gives the finished soup a savoury, creamy flavour without needing lots of separate ingredients.
I made it in my Ninja soup maker using the Smooth Soup programme, but it can be made in any soup maker. The cream cheese goes in at the end, once the parsnips have cooked and blended. I used the whole tub, but you can start with half if you prefer a lighter flavour.
What You Need
For exact instructions and to print out please head to the recipe card at the bottom of this page.
Parsnips: Chop them into fairly even pieces so they cook through during the soup maker cycle. They make a naturally thick soup, which you can make thinner at the end if needed.
Onion: One chopped onion adds flavour to the base. I didn’t add garlic to this one as it is in the garlic and herb cream cheese.
Vegetable stock: I used 800ml. Check that everything sits within your soup maker’s fill marks before starting. As stocks vary in saltiness, taste the finished soup before adding any extra salt. I used the Bouillon stock, using 3 tsp of the stock mixed with 800ml of hot water. You could use a vegetable stock pot or cube instead.
Black pepper: A little pepper balances the sweetness of the parsnips.
Garlic and herb cream cheese: I used a whole 165g tub of Philadelphia Garlic and Herb. A similar soft cheese will work. If you’d like the parsnip flavour to come through more strongly, or you want a less creamy finish, start with half the tub. You can always add more.
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How To Make Creamy Parsnip Soup In A Soup Maker
Pop the chopped parsnips and onion into your soup maker, then pour in the vegetable stock and add the black pepper.
Check that everything is below the maximum fill line, put the lid on and set it off on Smooth Soup.
Once the programme has finished, carefully lift the lid and have a look at the consistency. Parsnips can make a lovely thick soup, but if it’s thicker than you’d like, stir in a splash of hot stock or hot water.
Now stir in the garlic and herb cream cheese. I added the whole tub, which made it really creamy. If you’d rather keep the parsnip flavour a little more prominent, start with half, give it a taste and add more if you fancy it. Check the seasoning before serving, too.
Tips And Variations
- Adjust the thickness at the end. It’s easy to loosen a thick soup with a splash of hot liquid.
- Use less cream cheese for a lighter finish. Half a tub still adds creaminess without making the cheese flavour as prominent.
- Add something crunchy to serve. Croutons or warm bread go well with the smooth soup.
Storing And Reheating
Allow leftover soup to cool, then cover and refrigerate promptly. Eat within two days, reheating until piping hot and stirring well. Add a splash of water or stock if it has thickened in the fridge.
You can freeze it in individual portions for up to three months. Soup containing cream cheese may look a little separated after thawing. Defrost it in the fridge, reheat until piping hot, then stir or blend to bring the texture back together.
More Soup Maker Recipes
I hope you enjoy this recipe, if you are looking for more parsnip soups for your soup maker, check out these for more ideas;
- Soup Maker Curried Parsnip Soup
- Soup Maker Carrot and Parsnip Soup
- Soup Maker Roasted Parsnip and Garlic Soup
- Soup Maker Apple and Parsnip Soup
Creamy Garlic and Herb Parsnip Soup (Soup Maker)
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Ingredients
- 500 g parsnips chopped
- 1 onion chopped
- 800 ml vegetable stock
- ½ tsp black pepper
- 165 g Philadelphia Garlic and Herb Cream Cheese or similar
Instructions
- Add the parsnips, onion, vegetable stock and black pepper to the soup maker. Check that the contents are within its fill marks.
- Fit the lid and select the Smooth Soup programme.
- When the cycle finishes, carefully remove the lid and check the consistency. If the soup is too thick, stir in a little more hot stock or hot water.
- Stir in the garlic and herb cream cheese until melted. Taste and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.