Why You’ll Love This Recipe

This soup is a seasonal delight that’s both elegant and effortless. The creamy, blended texture feels luxurious, while the earthy flavor of parsnips combined with the warm nuttiness of chestnuts creates a sophisticated yet comforting combination. Plus, it’s freezer-friendly ideal for batch cooking and quick, satisfying meals down the line.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Butter
Leek
Parsnips
Cooked, peeled chestnuts
White wine
Vegetable stock

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Roughly chop the leek and parsnips. Melt butter in a large saucepan and add the vegetables cook for about 5 minutes, stirring frequently.
Add all but one of the chestnuts to the pan and cook for another 5 minutes.
Pour in the white wine and allow it to reduce by half.
Add the vegetable stock, season with salt and pepper, then bring to a boil. Cover and simmer for 10–12 minutes, or until the parsnips are soft.
Use a hand blender to puree the soup until smooth. Adjust the consistency with additional stock or water if needed.
Serve with grilled Gruyère on toast, and grate the reserved chestnut over each bowl for garnish.

Servings and timing

Serves: 6 people
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

For a chunkier texture, roughly chop the parsnips and leeks before cooking and skip the blending step.

Storage/Reheating

This soup freezes beautifully for up to 3 months store in airtight containers. Reheat gently on the stovetop or microwave until warmed through.

FAQs

1. Can I use water instead of stock?

Absolutely using water with a vegetable stock cube is a fine substitute, and still delivers great flavor.

2. Do I need to reserve chestnuts for garnish?

Yes saving one chestnut for grating on top adds a lovely nutty crunch as a finishing touch.

3. Is this soup suitable for vegetarians?

Yes it’s naturally vegetarian, as it uses vegetable stock and optional toppings like crispy onions.

4. Can I make this gluten-free?

Yes as long as the vegetable stock is gluten-free and no gluten-containing toppings are added.

5. How can I boost the flavor?

A splash of white wine adds depth, and seasoning to taste (especially salt and pepper) lets the natural flavors shine.

6. Can I substitute chestnuts with something else?

Chestnuts are key to this soup’s flavor. For a different nutty complement, try hazelnuts or almonds, but the result will differ.

7. What if the soup is too thick?

Add more vegetable stock or water until it reaches your preferred consistency.

8. Can I make this ahead of time?

Yes either refrigerate and reheat when ready or portion out and freeze for later use.

9. Best topping options?

Grated chestnut is traditional, but crispy onions or grilled cheese toast are excellent alternatives.

10. Can I make a dairy-free version?

Yes use plant-based butter or switch to olive oil instead to keep the recipe dairy-free.

Conclusion

This Parsnip and Chestnut Soup is a delightful and swift winter warmer. Its creamy, velvety texture and balanced flavors make it both elegant and nourishing. It’s easy to prepare, freezer-friendly, and ready to transform a simple meal into something truly satisfying.