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Test Kitchen Approved

Golden Beet and Parsnip Soup

Golden Beet and Parsnip Soup

Golden Beet and Parsnip Soup

Recipe By Cindy Jones


6 to 8 servings

Prep Time

15 Minutes

Cooking Time

30 Minutes

Recipe By Cindy Jones

A heavenly, creamy soup made with sweet root vegetables and finished with a drizzle of chile oil.

Recipe Notes

**In the Test Kitchen, we made our own simple chile oil by combining 1/4 cup canola oil, 1/4 tsp. Crushed Aleppo Chiles, 1/4 tsp. Crushed Red Pepper, and 1/2 tsp. Minced Garlic, then let it sit for 24 hours before using. You can also use your favorite bottled hot chile oil!


4 parsnips, peeled, trimmed, and chopped

10 baby or 4 large golden beets, peeled, trimmed, and chopped

4 1/2 cups chicken broth

1/2 cup heavy cream

Hot chile oil to garnish**

Savory Spice ingredients in this recipe

  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. Straight from the sea to your tab...

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  • Premium French Thyme

    French Thyme is commonly used in everyday cooking. Our premium quality of French thyme leaves is a deeper, a darker green color and has a stronger ...

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  • Fine Black Malabar Pepper

    Malabar black pepper is named for the region from which these black peppercorns were harvested, the Malabar Coast of India. This finely ground Mala...

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In a large pot, add parsnips, golden beets, chicken broth, Mayan Sea Salt, and Premium French Thyme. Cover and cook over medium heat for 25 to 30 min. until vegetables are soft. Use an immersion blender to blend mixture until very smooth. Alternatively, use a blender to purée the cooked vegetables and broth in batches. Stir in cream and Fine Black Malabar Pepper to taste. Serve warm with a drizzle of hot chile oil and an extra sprinkle of black pepper.