This parsnip soup is tasty, hearty, filling, and budget-friendly. It has delicious crispy smoky bacon bits. The recipe below has instructions for making parsnip soup in the Instant Pot or the stovetop—your choice! Make sure to read the notes for lots of soup topping ideas.
Optional add-in: few tablespoons of half and half or heavy cream(I typically skip this)
Instructions
Instant Pot instructions
Set the Instant Pot to sauté mode to preheat the pot. Add the diced bacon to the preheated inner pot and cook until the bacon is crispy and browned, stirring constantly. Don't let the bacon burn, if it starts getting too dark before all the fat is rendered, cancel the sauté mode and continue stirring.
Use tongs to CAREFULLY remove most of the crumbled bacon from the Instant Pot and place the bacon on a plate lined with a paper towel to absorb extra grease. Optional: Crumble up a small piece of paper towel and use tongs to hold the paper towel ball and absorb half of the grease in the Instant Pot.
Add the diced onion, garlic, and red pepper flakes (if using). Sauté for 5-8 minutes until the onion is softened. Stir often, and do not let it burn. If the onion is starting to burn, turn off the sauté mode (press "cancel") and continue to stir the onions in the hot pot.
Add the parsnips, chicken broth, and herbs. Cover with the lid and make sure the valve is set to sealing (if you have an older Instant Pot that has a valve). Cook at high pressure on the manual setting for 5 minutes.
Naturally release the pressure (or if you're short on time, naturally release for 10 minutes, then carefully do a controlled release). Use an immersion blender to puree the soup to your desired smoothness. Optional: stir in a few tablespoons of half and half or heavy cream. Stir in lemon juice and season with salt, if needed. Serve warm, garnishing with cooked bacon and your favorite soup toppings.
Stovetop instructions
Preheat your soup pot over medium heat and add the diced bacon. Cook until the bacon is crispy and browned, stirring constantly. Don't let the bacon burn, reduce the heat if it starts burning.
Use tongs to CAREFULLY remove most of the crumbled bacon from the pot and place the bacon on a plate lined with a paper towel to absorb extra grease. Optional: Crumble up a small piece of paper towel and use tongs to hold the paper towel ball and absorb half of the grease in the pot.
Add the diced onion, garlic, and red pepper flakes (if using), and sauté for 5-8 minutes over medium/low heat until the onion softens. Do not let it burn.
Add the chopped parsnips and chicken broth. Bring to a boil, then lower the heat to a simmer and cook uncovered for 15-20 minutes, or until the parsnips are very soft and easily pierced with a fork.
Stir in the fresh herbs and cook for a minute. Remove from heat.
CAREFULLY use an immersion blender to puree the soup until desired smoothness. You can make it as smooth or as chunky as you like. Stir in half and half or heavy cream, if using. Stir in lemon juice and season with salt, if needed. Serve warm, garnishing with cooked bacon and your favorite soup toppings.
Notes
→ Try to choose fresh, young, smaller parsnips. Old parsnips can sometimes be a little bitter or tough. → Try substituting half the parsnips with carrots, potatoes, sweet potatoes, cauliflower, butternut squash or pumpkin. You can also add an apple (peeled and core removed) to the soup before cooking it to add a hint of natural sweetness to balance out the earthiness.→ Soup topping ideas: seasoned croutons, tortilla strips or crushed tortilla chips, crispy roasted chickpeas, Parmesan cheese (I recommend freshly grated Parmesan, but even the stuff in the green can is fine to sprinkle on top), fresh herbs (try thyme or finely minced parsley), bacon bits, crushed pita chips, stir in a tablespoon of pesto or sour cream.