Make a Bowl of Homemade Vegan Soup
Vegan parsnip soup brings together sweet earthy flavours and creamy comfort in a single bowl. It’s a perfect meal for chilly days, easy to make, and good for you too. This guide walks you through each step, from gathering your ingredients to serving up a warm spoonful of goodness. Every tip is here to help you cook confident, tasty soup every time.
Check medication before consuming leafy greens. Avoid seaweed for thyroid issues and miso (unpasteurised) for pregnancy/nursing and weak immune systems.
Keep parsnip soup ingredients (onion, garlic, nutmeg) away from pets. Read more on food safety for people and pets.
Just bin garlic/onion/allium scraps (plus citrus and rhubarb) as the acids can harm compost creatures.
Start with the freshest parsnips you can find. You’ll need onions, garlic, carrots, celery, and potatoes for depth. Vegetable stock is the base. For creaminess, use oat cream or coconut milk. Add herbs like thyme, bay leaves, and a touch of nutmeg for warmth. Don’t forget salt, black pepper, and olive oil.
Peel the parsnips, potatoes, carrots, and onion. Slice the parsnips into even chunks to cook at the same speed. Dice onions, carrots, celery, and potatoes into small pieces. Crush or finely chop the garlic so it blends throughout the soup.
Heat rapeseed or olive oil in a deep soup pan over medium heat. Add the onions first, stirring until soft and golden. Pop in the garlic, celery, and carrots. Let them cook until fragrant and tender.
Add your parsnips and potatoes to the pan. Stir well to coat them in the oil and cooked vegetables. Let them cook for a few minutes to start softening and to draw out the sweet flavours. If they start to stick, add a splash more oil or a spoonful of stock.
Pour in the vegetable stock until it just covers the veg. Add your bay leaf, thyme, and a pinch of nutmeg. Turn the heat up until the soup starts to boil, then reduce to a gentle simmer. Cover and cook for about 20–25 minutes, or until the parsnips and potatoes are soft.
Take out the bay leaf and thyme. Use a hand blender to blend the soup right in the pot. If you prefer, let it cool slightly and use a blender in batches. Blend until the soup is silky and smooth. If it’s too thick, stir in more hot stock to reach the texture you like.
Stir in oat cream or coconut milk at this stage. This brings a lovely creamy texture and a gentle sweetness. Taste the soup. Add more salt or pepper if needed. Let the soup warm through for a few minutes until everything is well mixed.
Ladle the soup into warm bowls. Top with chopped fresh parsley, a swirl of extra cream or a sprinkle of toasted seeds. Serve with crusty bread or a simple salad for a filling lunch or supper.
Let any leftover soup cool to room temperature. Store in a sealed container in the fridge for up to three days. To freeze, let it cool completely then use a freezer-safe container. Thaw in the fridge overnight. Then reheat gently in a pan, stirring often to keep the creamy texture.
Try adding a dash of curry powder or roasted garlic for a deeper flavour. Swap oat cream for almond or soya if you like. Roast some of the parsnip pieces first for a smoky twist. You can even add a handful of spinach right at the end for a green boost.
Make Your Own Vegan Cup-a-Soups
This vegan leek potato cup-a-soup (The Veg Space) is the ideal alternative to those palm-oil laden packs in stores. Cup a soup is nice and warming for winter days, and better for you than endless cups of coffee! This recipe uses whole potatoes and stewed leeks, with good veggie stock and vegan cream, for a yummy drink treat in cold weather.
Start with a sturdy, heatproof jar or mug with a tight lid. Glass jars like Mason jars work well because they handle boiling water, and are easy to clean. Make sure your chosen container holds at least 400ml and seals well to stop leaks if you’re packing your soup for work or school.
Wash the container before you use it, then let it dry fully.
Freeze Soup in Silicone Souper Cubes
Silicone Souper Cubes (sold in Lakeland) have changed how people freeze and store food at home. These silicone trays with handy lids take the guesswork out of meal prep and make saving leftovers easy. Families, busy cooks and anyone who loves simple, tidy storage find Souper Cubes a clever answer to everyday kitchen needs.
Souper Cubes help you portion soups, sauces or stocks with zero fuss. The pre-measured compartments let you freeze food in half-cup, one-cup or two-cup blocks. This makes it easy to thaw just what you need, every time. You won’t have to chip away at one big, icy lump or waste a whole batch.
Made from sturdy silicone, Souper Cubes won’t crack or warp in the freezer. The material is food-grade and BPA-free which makes it a safe and reliable choice for families. Unlike cheaper plastics, high quality silicone stands up to regular washing, freezing and heating.
With pre-sized cubes, you only freeze what you’ll use. If you have odd bits of stew, leftover curry or baby food, pop them into a cube and freeze. You’ll waste less food by keeping portions fresh and ready for your next meal.
The trays are strong and come with lids, so you can stack them easily. Your freezer stays neat and you won’t wrestle with mismatched containers. No more avalanche of frozen bags every time you need something from the bottom drawer.
The flexible silicone means cubes pop out cleanly. You don’t have to run the tray under hot water or bang it on the counter. Just press the bottom and your frozen block slides out. No more broken nails or mushy corners.
Use Souper Cubes for stocks, broths, sauces, smoothie packs or dessert blocks. They’re heat safe, so hot liquids can cool and set in the tray without damage. The tray helps keep even freezing and smooth results.
You can use Souper Cubes for freezing herbs in oil, homemade baby food or popsicles. They keep things tidy and stop smells from taking over the freezer. The lids fit snug and save you from freezer burn.
Throw your Souper Cubes tray in the dishwasher or wash by hand. Silicone doesn’t soak up stains or odours. After each use, the tray comes out clean and fresh. No lingering smells from last week’s onion soup.
