Parsnip and Lemon Soup

Recipe for Category Soups & Stews

Average rating:   |   My rating:   |   Printer-friendly

Contributed by (Recipe adapted from “The Star” at



1 Tbs Butter
1/2 C diced Onion
2 C peeled, diced Parsnips
4 C Vegetable stock or water
1 Tbs finely grated Lemon zest (from about 2 lemons)
3/4 tsp fine Sea salt, or to taste


In large saucepan over medium heat, melt butter until it foams. Add onions. Cook, stirring, 3 minutes to soften. Add parsnips and stock or water. Raise heat to high; bring to boil. Stir in zest. Reduce heat to medium. Simmer 15 minutes or until parsnips are tender. Remove from heat; cool slightly. In blender or food processor, purée soup, in batches if needed. If a silky, smooth texture is desired, pass through medium strainer; discard solids. Season with salt. Serve in warmed bowls. Makes about 4 servings.

Read more recipes