Seasonal Cream of Vegetable Soup

Seasonal Cream of Vegetable Soup
  • Difficulty:

  • Prep Time:

  • Total Time:

    1h 20m
  • Servings:



Wholesome organic milk and tender parsnips combine in this recipe for a smooth and creamy soup that will keep you warm and full on a chilly day. Use small parsnips for this recipe, no more than 1½” wide at the tops. Larger parsnips have a woody core that has a bitter flavor. If you only have large parsnips, cut out the cores when you chop them.


  • 1 Tbsp. butter
  • 1 leek, sliced
  • ½ cup celery root, chopped
  • 1 ½ lbs. parsnips, roughly chopped
  • 1 ¾ cups Organic Valley Milk
  • 1 ¾ cups chicken stock or vegetable stock
  • 2 bay leaves
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • ¾ cup Organic Valley Heavy Cream
  • 1 bunch fresh parsley, roughly chopped
  • 1 parsnip, diced into ¼” cubes (for garnish)


  1. Heat the butter in a heavy-bottomed saucepan over medium-low heat on the stove. Add the leeks and celery root.
  2. Cook the leeks and celery root until the leeks soften. Don't let them brown. Add the chopped parsnips.
  3. Toss the parsnips with the leeks and celery root. Cook the parsnips for 2-3 minutes and add the stock and milk.
  4. Add the bay leaves and salt and pepper to taste. Bring the stock and milk to a simmer.
  5. Simmer until the parsnips are tender, about 20 minutes. Remove the bay leaves from the soup.
  6. Puree the soup using a stick blender with the heat set to medium-low. You can also use a food processor. Stir in ½ cup of the heavy cream.
  7. Simmer the diced ¼” cubes of parsnips in water until they're tender, about 7 minutes. Set these parsnips aside for the garnish. Mix the remaining ¼ cup cream with the parsley and set it aside.
  8. Season the soup a final time with kosher salt. Garnish the tops of each bowl of soup with a spoonful of parsley cream and a sprinkle of diced parsnips.
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