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6 cups
Prep time:
20 minutes
Cooking time:
40 minutes


1 Tablespoon vegetable oil

2 cups chopped onion

½ cup chopped celery

3 cloves garlic, chopped or ¾ teaspoon garlic powder

½ teaspoon salt

½ teaspoon pepper

3 cups chopped parsnips (1 pound)

1 cup peeled and cubed potato

4 cups low-sodium vegetable broth

1 cup water

1 Tablespoon margarine or butter



  1. Wash hands with soap and water.
  2. Heat the oil in a large saucepan over medium heat. Add the onion and celery and cook until soft, about 5 minutes.
  3. Add the garlic, salt and pepper; cook for1 minute.
  4. Stir in the parsnips, potato, broth and water. Bring to a boil, then reduce heat to simmer for 20 minutes or until the parsnips and potatoes are soft.
  5. Stir in the margarine or butter and let the soup sit uncovered for 5 minutes.
  6. Puree the soup in batches in a blender, using the manufacturer's directions for pureeing hot liquids.
  7. Heat the soup before serving, stirring in water if it seems too thick.
  8. Refrigerate leftovers within 2 hours.


  • Make this soup your own with more seasoning. Start with 2 to 3 teaspoons ginger, curry powder, smoked paprika, cumin or thyme.