Creamy Parsley Root Soup

This recipe is brought to you courtesy of our customer Sophie Leal. Thank you Sophie!

But first - what is a parsley root ? 

The parsley root is slightly more slender than the parsnip. Like the parsnip, the parsley root is a pale colour and similar to the carrot in appearance. Parsley root’s taste is as a combination of “celeraic and carrot with hints of celery, turnip and parsley leaf.” This would also be delicious topped with a drizzle more creme fraiche, some toasted nuts, fried sage or truffle oil! Enjoy. 

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 2


6 Parsley roots (topped, tailed and chopped but no need to peel)

5 small Onions (peeled and sliced)

3 small Potatoes (scrubbed and chopped, no need to peel)

2 small Apples (peeled, cored and chopped)

800 ml Vegetable stock

a splash of Creme fraiche


  1. Sauté the sliced onions in a few teaspoons of olive oil for about 5 minutes until they are translucent and starting to colour.
  2. Add in the parsley root, potatoes and apple and fry for a few minutes.
  3. Pour over the chicken stock and simmer until everything is tender, about 15-20 minutes.
  4. Blitz with the creme fraiche, taste and season, adding more stock if necessary.
  5. Serve with crusty bread.
A bowl of creamy parsley root soup. Served with bread.