This parsnip leek soup is incredibly flavorful and creamy, thanks to coconut milk and warm spices that complement the natural sweetness of parsnips. Cinnamon, cumin, and splashes of maple syrup and apple cider vinegar deliver deep flavor without a long prep time! Make a pot of this vegan recipe to warm up on a cold day or stash in the freezer for a later meal.
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Lizzie’s Notes
Though they don’t get as much love as carrots, parsnips are one of the best fall/winter vegetables. I love their sweetness and subtle anise flavor, especially when they’re cooked.
Adding them to soups is such an easy way to deliver big flavor and nutrition when it’s way too cold outside to eat vegetables any other way! This parsnip leek soup joins the ranks of my Cauliflower and Parsnip Soup and Celeriac and Parsnip Soup as a satisfying and simple winter meal.
Plus, the recipe is vegan and made with coconut milk instead of cream. That makes it suitable for just about any guest. And if you need another reason to run to the store and grab parsnips and get cooking, it freezes like a dream!
Ingredients and Substitutions
- Leeks: Substitute yellow onion, sweet onion, or shallots if you don’t have leeks.
- Parsnips: Look for parsnips that are firm to the touch and don’t have any withered or dark brown patches.
- Cumin, cinnamon, salt: You can also add dried herbs such as thyme or rosemary, and even a pinch of nutmeg.
- Vegetable broth: Sub chicken broth if you don’t need your parsnip leek soup to be vegan.
- Coconut milk: Use the full-fat kind that comes in a can for maximum creaminess. If you don’t have coconut milk, substitute oat or cashew milk.
- Maple syrup: Omit if you don’t want any added sugar. Sub honey if that’s all you have.
- Apple cider vinegar: Substitute lemon juice if needed or just omit.
- Possible toppings: Thyme or other fresh herbs and chopped walnuts.
Instructions
The full recipe card for parsnip leek soup is at the bottom of the post. Here’s a preview of the steps with photos to guide you.
Cook leeks in olive oil until softened. Add spices and salt and cook for another minute until fragrant.
Add parsnips, broth, coconut milk, and maple syrup (if using).
Bring to a boil, cover, and reduce heat to maintain a simmer. Cook until the parsnips are tender.
Remove from heat and use a hand blender or upright blender (see safety notes in recipe card) to blend soup until smooth.
Storage and Reheating
Keep leftover parsnip leek soup in airtight containers in the refrigerator for up to 5 to 7 days. Reheat in a saucepan over medium heat, stirring occasionally, or in the microwave on high in 30-second intervals until warm.
To freeze, let the soup cool completely then transfer to freezer-safe containers. Leave a couple inches of headspace to allow for expansion. Seal tightly, label, and store for up to 6 months.
To reheat frozen soup, first let it thaw in the fridge overnight then follow the above reheating instructions. Alternatively, you can reheat straight from frozen. Put it in a saucepan with a lid over medium heat and stir frequently to prevent scorching.
More Soup Recipes
Love this creamy parsnip leek soup? Check out these other fall and winter soups while you’re here:
📖 Recipe
Parsnip Leek Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 large leeks - white and light green parts sliced and cleaned, about 3 cups
- 1 teaspoon ground cumin
- ½ to 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 pounds parsnips - about 5 medium, peeled and chopped, about 6 cups
- 4 cups vegetable broth
- 13.5 ounces unsweetened coconut milk - full-fat
- 1 tablespoon maple syrup
- 1 to 2 tablespoons apple cider vinegar
- ¼ cup fresh thyme leaves - for garnish, optional
- ½ cup chopped walnuts - for garnish, optional
Instructions
- Warm olive oil in a large pot over medium heat. Add the leeks and cook for 5 to 7 minutes until softened. Stir in the cumin, cinnamon, and salt, and cook for another minute or so until fragrant.
- Add the chopped parsnips, vegetable broth, coconut milk, and maple syrup. Increase heat to bring to a boil. Cover, reduce heat to maintain a simmer, and cook for 15 to 25 minutes until the parsnips are tender.
- Turn off the heat and blend the soup with a hand blender until smooth. For upright blender instructions, see notes. Stir in the apple cider vinegar.
- Ladle into bowls, top with thyme and walnuts (if using), and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Upright blender instructions: Transfer soup in batches to an upright blender. Do not fill it all the way to the top, crack an edge of the lid (or remove the plastic cap from the middle) to let steam escape, and cover the lid with a dish towel while blending. Blend on low until smooth. Pour the soup into a large bowl, then repeat with the rest of the soup until it’s all blended.
- Storage and reheating: Keep leftovers in an airtight container in the fridge for up to 5 to 7 days. Reheat in a saucepan over medium heat, stirring occasionally, until warm. You can also reheat it in microwave-safe bowls in 30-second intervals on high, stirring in between them.
- Freezing and reheating: To freeze, let the soup cool before transferring to airtight containers. Leave a couple inches of headspace, seal tightly, and store in the freezer for up to 6 months. Thaw in the fridge overnight before reheating. To reheat straight from frozen, transfer to a saucepan with a lid over medium heat and stir frequently to prevent scorching.
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