One of the many soup recipes close to my heart and I enjoy making is this slow cooker spiced Parsnip Soup, made with few ingredients such as parsnips, onions, garlic, and needs around 3 to 7 hours to perfectly meld the flavors.

To make this spiced Parsnip Soup in the slow cooker, combine 10–12 small chopped parsnips, 1 chopped onion, 5 chopped garlic cloves, and spices, then cook on low for 7 hours or high for 3–4 hours until everything is tender and flavorsome.

It’s easy, it’s nutritious, and it might just become your new favorite comfort food. Read on to see how you can make it your own!

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Can I Make This Soup Without a Slow Cooker?

Absolutely! If you don’t have a slow cooker, you can make this soup on the stovetop. Simply simmer all the ingredients in a large pot over low heat until the parsnips are tender, which should take about 1-2 hours. Then, proceed with blending as directed.

Is This Soup Vegan?

Yes, this soup can easily be vegan by using vegetable stock instead of chicken stock. Just double-check your garnishes and sides to ensure they meet vegan criteria as well.

Slow Cooker Spiced Parsnip Soup Ingredients

• 10–12 small parsnips, chopped (leave the skin on for that extra bit of goodness and fiber)
• 1 onion, finely chopped
• 5 garlic cloves, minced
• 2.5cm piece of fresh ginger, grated for that zesty kick
• 1 tsp of ground cumin, for a warm, earthy note
• 1 tsp of garam masala, adding a depth of flavor
• A generous handful of fresh coriander, chopped, plus a bit more for that fresh garnish
• 2 handfuls of dried lentils (approximately 90g), adding heartiness
• 1.5 liters of your choice of vegetable or chicken stock, for the base
• Salt and pepper, adjusted to your liking for that perfect seasoning

Can I Use Parsnip Substitutes in This Soup?

Certainly! If parsnips are hard to come by, carrots or sweet potatoes make great substitutes. Keep in mind, carrots will add a bit more sweetness, and sweet potatoes will make the soup thicker and creamier.

How To Make Slow Cooker Spiced Parsnip Soup

1. Prep and Combine: Into your slow cooker, add the chopped parsnips, onion, garlic, and grated ginger. Here’s where I add my twist—sprinkling in the ground cumin and garam masala.
2. Add Liquids and Cook: After adding the lentils and coriander, pour in the stock. This is when I season with salt and pepper, recalling the advice of my grandmother to always season in stages. Cook on high for 3–4 hours or on low for 7 hours.
3. Blend to Perfection: Once cooked, I use a handheld blender to puree the soup until smooth. The result was a velvety, comforting soup that exceeded my expectations.
4. Garnish and Serve: Pouring the soup into bowls, I garnish with a little extra chopped coriander. It’s a simple touch that elevates the dish, making it feel special. Serving this with crusty bread on the side, I’m reminded of the joy of sharing good food with loved ones.

Recipe Tips

• Peel Your Parsnips (or not): Consider peeling your parsnips if you prefer a smoother soup, but keeping the skin on adds fiber and nutrients.
• Spice It Up: Feel free to adjust the spices according to your taste. Adding a bit more garam masala can enhance the soup’s warmth.
• Blending Options: For an ultra-smooth soup, blend longer. If you enjoy a bit of texture, blend it less. It’s all about your preference.
• Fresh vs. Dried Lentils: Using dried lentils adds a lovely thickness, but if you’re in a pinch, canned lentils (rinsed) can work too.
• Garnish Generously: Don’t skimp on the fresh coriander garnish. It adds a refreshing contrast to the warm spices of the soup.

Recipe Variations

• Add Coconut Milk: For a creamier texture and a subtle sweetness, stir in a cup of coconut milk towards the end of cooking.
• Roast Your Veggies: Roasting the parsnips and onions before adding them to the slow cooker can intensify their flavors for a deeper taste profile.
• Make It Hearty: Throw in some chopped carrots or sweet potatoes for an even heartier soup, adding more depth and variety to the texture.
• Introduce Protein: For a protein boost, consider adding chunks of cooked chicken or turkey after blending the soup. It turns it into a complete meal.
• Switch Up The Herbs: If coriander isn’t your thing, try using fresh parsley or dill as a garnish for a different flavor profile.

How Can I Thicken the Soup if It’s Too Thin?

If your soup turns out thinner than you’d like, you can thicken it by adding more lentils, which will break down and naturally thicken the mixture as they cook.

Alternatively, a tablespoon or two of cornstarch mixed with water, then stirred into the soup, can also help thicken it. Just allow it to cook a little longer to get rid of any starchy taste.

What To Serve With Parsnip Soup

Pairing this soup with sides like crusty bread, a melty grilled cheese sandwich, some roasted veggies, a quinoa salad, or even a sweet apple crisp can turn it into a full-on feast.

How To Store Parsnip Soup

In The Fridge:

Store the cooled parsnip soup in an airtight container in the fridge for up to 5 days. Ensure it’s fully cooled before storing to maintain its freshness and prevent bacterial growth.

In The Freezer:

Parsnip soup can be frozen for up to 3 months. Pour it into a freezer-safe container, leaving some space for expansion. Thaw overnight in the fridge before reheating.

How To Reheat Parsnip Soup

Reheat your Parsnip Soup over low to medium heat, stirring occasionally until it’s heated through. For a quicker method, microwave it in a safe container, stirring every minute, until warm.

Check out More Slow Cooker Recipes:

• Slow Cooker Pat’s Scouse
• Slow Cooker Goat Stew
• Slow Cooker Chicken Carcass Soup