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Test Kitchen Approved

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

1/2 cup heavy cream

Hot chile oil to garnish**

Savory Spice ingredients in this recipe

  • Reduced Sodium Chicken Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This chicken broth concentrate is all-natural and gluten-free. Shake well befo...

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  • 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. This sea salt was harvested off t...

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  • Premium French Thyme

    Like many herbs, thyme is a member of the mint family and is closely related to marjoram, oregano, and basil. There are more than 100 varieties of ...

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  • Fine Black Malabar Pepper

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a bold and wel...

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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.