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Test Kitchen Approved

Golden Beet and Parsnip Soup

Recipe By Cindy Jones

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! 

Ingredients

4 parsnips, peeled, trimmed, and chopped

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


0.5 tsp. kosher salt


0.5 cups heavy cream


Hot chile oil to garnish**

Savory Spice ingredients in this recipe

  • 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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  • Black Lampong Peppercorn

    Lampong peppercorns are cultivated in Indonesia and picked immediately after they ripen. Because they are not allowed to mature on the vine these p...

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  • 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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Directions

In a large pot, add parsnips, golden beets, broth, salt, and thyme. Cover and cook over medium heat for 25 to 30 min. or 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 black pepper to taste. Serve warm with a drizzle of hot chile oil and an extra sprinkle of black pepper.