This Creamy Parsnip Soup recipe is like a warm hug for your taste buds and it’s everything you want in a soup! It’s luxuriously rich, ultra-flavorful and healthy! Plus, this cozy vegetable soup is SO easy to prepare – requiring just 9 ingredients and one pot!! Garnish it with crispy bacon and a dollop of sour cream for the ultimate cozy soup dinner!
Continue to read on for expert tips on selecting, storing and trimming fresh parsnips! Plus, easy ways to customize this recipe! And, don’t miss the in-depth step-by-step photos included in the post!
Update: This post was originally published in November 2015. I made updates to the post below to include more information about parsnip leek soup. Plus, I took new photos and added a comprehensive step-by-step photo collage to show you how easy this creamy vegetable soup is to make!
Creamy parsnip soup: recipe overview
If you have never had parsnips in your soup before, you are in for a tasty treat!
This homemade parsnip soup is ultra-creamy, super flavorful, ultimately comforting AND healthy to boot!! This thick, velvety-smooth soup delivers a false sense of cozy decadence because while it is impossibly rich and beautifully buttery, it’s also good for your waistline – and for your soul!! I’m not sure about you, but anytime I feel like I’m indulging in something delicious – while still fitting in my skinny jeans – it’s always a big win!
Honestly, if you like classic potato soup, you will love this creamy parsnip soup – it tastes like a slightly sweeter, more complex version of potato soup! Or, like a slightly sweeter, thinner version of mashed potatoes! Basically, if you love potatoes (period) and you also like a hint of sweetness, you are going to fall head over heels in love with this parsnip soup! It’s ultra-creamy, deliciously dreamy, superbly cozy and fabulously flavorful! Essentially, it’s everything you never knew you needed in your life!!
And, if you happen to have a picky eater in your house, I urge you to make this parsnip soup recipe! Seriously, it’s the easiest and most delicious way to sneak more healthy vegetables into your diet!! Simply top the soup with a healthy scattering of salty, smoky bacon! Have them take a bite and try to tell me they aren’t a parsnip-loving convert for life!
Why this recipe works!
- 9 ingredients! You only need 9 easy-to-find ingredients to make the best parsnip soup!
- Easy to prepare! This recipe is so simple to prepare – everything is made in just one pot!
- Comfort food! This soup is velvety smooth and ultra-creamy, making it the perfect cozy soup to help keep you warm this winter season!
- Healthy! This winter soup feature plenty of fresh vegetables, delivering a healthy, nutritional punch!
- Customizable! You can easily customize this flexible recipe! Plus, the soup topping ideas are endless – try crispy bacon, roasted brussels sprouts, croutons and MORE!
What’s parsnip soup made of?
This vegetable soup recipe is ultra-creamy and oh-so comforting! This recipe relies on 9 simple ingredients, plus a few pantry staples, to create a smooth soup that will keep you cozy all season long!
Ingredients in this soup recipe
- Butter: Use unsalted butter to sauté the vegetables so you can control the level of saltiness in this soup!
- Vegetables: Fresh parsnips, leeks and celery give this soup deliciously creamy body!
- Garlic: Two large cloves of garlic provide a subtle, yet distinctive punchy taste. Make sure you use fresh garlic, not the minced variety sold in a jar!
- Thyme: Two teaspoons of fresh thyme add a touch of delicate herbal flavor.
- Spices & Seasonings: Ground nutmeg, a bay leaf, kosher salt and ground black pepper all provide tons of flavor!
- Wine: Any dry white wine you prefer will work well! Chardonnay, Pinot Blanc, Pinot Gris or Sauvignon Blanc are all great options! Or, you can substitute more stock instead!
- Stock: No-sodium chicken or vegetable stock makes up the liquid base of this soup. You can substitute broth if you prefer.
- Rind: One parmesan cheese rind infuses rich flavor into the soup! You can substitute a pecorino rind if you like!
- Cream: ¾ cup of heavy cream provides rich flavor and a decadent mouthfeel. However, you can use half-and-half instead!
- Parmesan Cheese: 1/3 cup of parmesan cheese adds a subtly sharp, yet complex flavor. Use authentic Parmesan Reggiano or aged parmesan for the best taste. And make sure you freshly grate the cheese yourself. That green container of parmesan at the store is lackluster in flavor!
Variations
Want to make some alterations or additions to this soup? No problem! I encourage you to make this recipe your own! Get creative – eliminate ingredients you hate (or can’t find) and add ones you love! Below are a few ideas to get you started!
- Potatoes: Substitute some of the parsnips for peeled and diced russet potatoes!
- Fennel: Feeling fancy?! Substitute the celery for an equal amount of chopped fennel!
- Hearty Greens: Need more greens in your life? Try stirring in a bit of Swiss chard! Puree the soup and stir in the chard. Simmer for 5 minutes, or until the greens wilt, and then proceed to add the cream!
- Crème fraiche: Looking for a slightly tangy twist?! Try using rich crème fraiche instead of heavy cream!
- Double the recipe: Need to feed more mouths? You can easily double this recipe to feed a larger crowd!
Toppings
Delicious toppings are (arguably) the best part of any soup! They are a wonderful way to add additional flavor and texture to this cream of parsnip soup! Mix and match or layer on your favorite toppings to create the ultimate cozy soup experience for you and your family!
- Bacon: I highly recommend adding bacon to this soup!! Crispy, salty bacon is the perfect topping!
- Brussels Sprouts: It may sound odd, but roasted brussels sprouts (along with bacon) are my favorite topping for this soup!! They are a delicious crispy and healthy addition to this soup! (Use this recipe for the best crispy brussels sprouts – just omit the peanut dressing!)
- Croutons: You can never go wrong with a scattering of crunchy croutons as a topping!
- Shallots: I’m all about a crispy topping to contrast this creamy soup! Crispy shallots are a wonderful addition!
- Cheese: Can you ever have enough cheese?! Freshly grated parmesan, pecorino or asiago add a nice sharp flavor!
- White Balsamic Vinegar: Balsamic vinegar is a delicious way to brighten up this root vegetable soup!
- Sour Cream: Tangy, thick sour cream is a must if you want an ultra-luxurious mouthfeel!
What are parsnips?
Parsnips are a winter root vegetable resembling a colorless carrot; however, while the two are close relatives (think of them as cousins!), they are not the same thing. Parsnips are sweet and buttery in taste; but, unlike carrots, parsnips are also nutty in flavor with a slightly spiced flavor.
You can buy these root vegetables year-round; however, they’re at their peak flavor during the colder months. The cool temperatures concentrate the sugars in their cells, causing the parsnips to be sweeter in taste.
How to select, store and trim parsnips?
Need help shopping for parsnips to use soup? Or, maybe you just need advice on how to properly store and trim those beautiful root veggies? No problem – selecting perfect parsnips is easy once you know what to look for! Plus, storing and trimming them is an absolute breeze!
How to choose parsnips
Not all parsnips are created the same! For the best flavor, follow the simple tips below when selecting your produce at the store!
- Season: While parsnips are readily available year-round, their flavor is best throughout the coldest parts of the year.
- Color: Select parsnips that have an even creamy coloring. Avoid any with dark or black spotting, which can indicate decay or freezer-burn.
- Feel: Look for parsnips that feel firm to the touch and are free of any soft or mushy spots.
- Size: For the sweetest flavor and creamiest texture, choose parsnips that are small to medium in size, about 5 to 10-inches. Larger parsnips have a woody, tough core that isn’t appetizing.
- Tops: If you are lucky enough to see parsnips with the tops still intact, look for tops that appear fresh and vibrant in color, as opposed to wilted and dull.
How to store them
Parsnips are a great storage crop – they will keep well for weeks as long as you select unblemished vegetables from the market, and you store them in the right conditions!
- Remove Tops: Use a sharp paring knife to remove and discard the green tops from the parsnips before storing. If you leave the tops attached, they will draw moisture out of the vegetable.
- Don’t wash: Do not wash or rinse the parsnips before storing.
- Wrap: Loosely wrap the parsnips in a lightly damp piece of paper towel and transfer them to a plastic bag
- Store in cool, dark place: Store the parsnips in a cool, dark place, such as your vegetable crisper drawer. Keep them away from any heat sources!
- Storage Time: Properly stored, parsnips will keep for 2 to 3 weeks in the refrigerator. Please note, they make keep well for a longer amount of time, depending upon when they were harvested and how long they were kept at the store or market. Always double check your vegetables before using, if they are still firm and void of any blemishes, then they should be perfectly fine to use!
- Freeze: You can also store raw parsnips in the freezer! Rinse, trim, peel and roughly cut the parsnip into 1-inch pieces. Blanch the parsnip pieces for 2 minutes and then immediately shock in a bowl of ice water to stop the cooking process. Drain them well and then store then in a freezer-safe resealable bag in the freezer for up to 8 to 10 months.
How to trim fresh parsnips
Trimming parsnips is an incredibly simple process! However, how you trim and cut parsnips will somewhat impact their flavor. Follow the simple tips below for properly trimming parsnips!
- Trim: Trim and discard both the top and bottom ends of the parsnips.
- Peeling: Small parsnips don’t actually need peeling; however, for aesthetic purposes, I prefer to give them a quick peel. The most flavorful part of the parsnip lies just below the skin, so take care when that you only remove a thin layer of skin when peeling! On the other hand, large parsnips must be peeled! Use a vegetable peeler or sharp paring knife to thinly peel and discard the outer layer of skin.
- Core: Large parsnips have a tough woody core running down their center that must be removed before cooking. To remove the core, quarter the parsnip lengthwise. Use a sharp paring knife to cut parallel between the core and the tender outer part of the parsnip. The core curves with the shape of the vegetable, so follow the curve to cut away and discard the core.
- Cutting: You can cut parsnips into thin matchsticks (julienne), slice them on a bias into coins, or dice them into small chunks.
How to cook parsnips in soup?
This creamy soup is so simple and easy to make! Plus, this recipe only requires 15-20 minutes of hands on preparation, plus everything is made in just one pot!
(Don’t forget to scroll down for the detailed instructions in the complete printable recipe at the bottom of the page.)
- Sauté vegetables: Melt the butter in a large Dutch oven. Add the vegetables and cook, stirring frequently, until soft. Add the garlic and seasonings. Cook, stirring, until fragrant.
- Add Liquids: Add the wine to deglaze the pan. Cook, stirring, for 1 minute. Add the stock, bay leaf and parmesan rind. Increase the heat and bring the soup to a boil. Immediately reduce to a simmer. Cover and simmer until the parsnips are very soft.
- Puree: Use tongs to remove and discard the bay leaf and the parmesan rind. Turn off the heat and puree the soup with a hand-held immersion blender until smooth. (Alternatively, use a stand blender to puree the soup in batches.)
- Add Cream: Turn heat under soup to medium-low. Stir in the heavy cream and parmesan. Cook, stirring, until warm. Taste and adjust for seasoning with salt and pepper.
- Serve: Garnish with toppings as desired. Serve and enjoy!
Step by step photos for making healthy creamy parsnip soup at home
What to serve with cream of vegetable soup?
This parsnip cream soup is substantial enough to be served as a stand-alone meal; however, you can also serve it as an appetizer or as an accompaniment to a lighter entree. Or, try serving this soup in a hearty bread bowl for a delicious, comforting treat!
10 dishes to serve with parsnips
- Bread: This soup tastes absolutely amazing served in a bread bowl! Or, you can just serve it with plenty of crusty bread or homemade dinner rolls for sopping up the creamy soup!
- Salad: A peppery arugula or hearty warm kale salad are my favorite salads to pair with parsnips!
- Peppers: Any type of bell pepper will pair fantastically with this soup! Try sautéed peppers for an lighter side dish or stuffed peppers as a substantial main!
- Brussels Sprouts: Warm, crispy roasted brussels sprouts are my personal favorite! I love to toss them right on top of the soup!
- Roast Vegetables: Your favorite seasonal vegetable (or medley of vegetables) is always a great, healthy option!
- Mushrooms: Roast or saute fresh mushrooms for a meaty (yet meatless) vegetarian side!
- Sandwiches: A crispy, warm panini is an obvious choice for serving with a creamy soup!
- Sausages: Grill or roast a few Italian sausages to add a bit of protein!
- Chicken: Roast chicken is a delicious, healthy protein option!
- Steak: A perfectly cooked steak is a must for all the beef eaters!
Tips for storing and freezing creamy parsnip soup
Food safety is important when it comes to storing homemade soup! Follow the simple tips below for properly storing and freezing this root vegetable soup!
How to store soup?
Allow the leftover soup to cool completely at room temperature. Transfer the soup to airtight storage containers. Store in the refrigerator for 4-5 days.
How to reheat leftovers?
You can reheat your leftover parsnip leek soup two different ways! If your leftover soup thickened up too much during storage, add a bit of stock, broth or milk to thin it if you desire!
- Stovetop: Transfer the leftover portion of soup to a medium saucepan or large pot. Reheat over low heat, stirring occasionally, until warm throughout.
- Microwave: Add the leftover soup to a microwave-safe container. Place a microwave-safe lid on top of the container, leaving the lid slightly cracked at the side (forming a vent). Reheat, stirring every 60 seconds, until the soup is warm throughout.
Can you freeze this creamy soup?
This healthy parsnip soup freezes beautifully, which makes it perfect for meal prep or easy heat-and-eat weeknight dinners!
To Freeze: Prepare the soup according to recipe instructions; however, do not add the heavy cream! Remove the soup from stovetop and allow it to cool completely. Transfer the soup to a freezer-safe resealable bag or airtight container. Squeeze out all air, seal tightly, and freeze. The soup will keep well in the freezer for up to 3 months.
To Prepare: When ready to use, thaw the soup in the refrigerator overnight. Add the soup to a medium saucepan, cover and and reheat over low to medium-low heat, stirring occasionally, until warm throughout. Stir in the heavy cream and continue to cook until the soup is warm throughout. If your soup is a little too thick, thin it with a bit of stock, broth or milk. Garnish the soup as desired and enjoy!
Recipe dedication
Hi, friends. It feels like not too long ago I was writing about the loss of my oldest (fur) child. Yet here I am again grieving another huge loss. However, past a certain age, I think we all come to terms with the fact that the world is full of hurt, sadness and loss. In my opinion, it’s how we cherish and remember the ones we’ve lost that matters the most.
With that said, it’s with a heavy heart that I announce the loss of my grandmother (this past Friday).
I will always remember my Grams as the perfect image of glamour and grace. Honestly, I’m pretty sure she was the poster child for those 50’s-style advertisements. You know, the ones with the beautiful “pin up” housewife holding it down in the kitchen. The image of her in an apron, with perfectly curled hair, pulling elegant roasts and homemade pies out of the oven is how I will always remember her. But, she was more than that “image”. She had a quiet strength to be admired, a warmth that could comfort you on your darkest day, and a beauty that was both effortless and timeless. Not only that, she also had fierce kitchen skills. In her day, my Grams could (and would) cook circles around me. And, I will always bow down to her culinary greatness.
My grandmother was all around beautiful and the type of woman you strive to be. Honestly, she was an icon. I may be a little old, but I hope I turn out to be half the lady she was.
With that said, Dotty, this post is dedicated to you. “Goodbyes are not forever, are not the end; it simply means I’ll miss you until we meet again” -Unknown.
I can pinkie promise you will be absolutely smitten with this creamy parsnip and leek soup! Until next time, friends, cheers! To living life to the fullest… and devouring all the cozy soup in the process!
Cheyanne
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Recipe Testimonials
Here’s what readers are saying about this creamy parsnip soup!
- “Really delicious and great for those winter days!” –Lucie
- “Hearty and perfect for this cold weather! Will make again!” –Stephanie
- “This turned out super yummy! I added a dollop of sour cream on top!” –Rosanna
More creamy, thick soup recipes!
Are you looking for more comforting soup recipes? Try one of these family favorites next:
- Creamy Chicken Gnocchi Soup
- Beer Cheese Soup
- Creamy Wild Rice Soup
- Chicken Chowder
- Bisque with Seafood
Best Creamy Parsnip Soup recipe👇
Parsnip Soup Recipe
Equipment
- 1 Dutch Oven or Large Pot
Ingredients
Soup:
- 6-8 sliced Bacon - diced (OPTIONAL) (SEE NOTES)
- 3 TBS Unsalted Butter
- 2 Pounds Parsnips – trimmed, peeled and roughly cut into 1’’ pieces
- 2 large Leeks - white & light green parts, rinsed & thinly sliced (about scant 2 cups)
- 2 large Ribs Celery – small dice (about 3/4 cup)
- 2 large Cloves Garlic – peeled & roughly chopped
- 2 tsp Fresh Thyme Leaves
- ½ tsp Ground Nutmeg
- 1/4 cup Dry White Wine
- 5 1/2 Cups No-Sodium Chicken or Vegetable Stock
- 1 Bay Leaf
- 1 Parmesan Rind - PLUS 1/3 cup grated Parmesan
- 3/4 Cup Heavy Cream or Half and Half - or more to taste
- Kosher Salt and Pepper - to taste
Optional Toppings: Cooked & crumbled bacon, White Balsamic Vinegar, Brussels Sprouts Chips, Croutons, Sour Cream, Fresh Parsley or Chives
Instructions
- Sauté vegetables: In a large stockpot over medium heat, melt the butter. Add the parsnips, leeks and celery. Cook, stirring frequently, until golden and softened, about 8-10 minutes. Add the garlic, thyme and nutmeg. Season with 1 teaspoon of kosher salt and a scant ½ teaspoon ground black pepper. Cook, stirring, until fragrant, about 1 minute.
- Add Liquids: Add the wine to deglaze the pan. Cook, stirring, for 1-2 minute or until wine is evaporated. Add the stock, bay leaf and parmesan rind (if using). Increase the heat and bring the soup to a boil. Immediately reduce to a simmer. Stir once, then cover and simmer until the parsnips are very soft, about 26-30 minutes.
- Puree: Use tongs to remove and discard the bay leaf and the parmesan rind. Turn off the heat and puree the soup with a hand-held immersion blender until smooth. (Alternatively, use a stand blender to puree the soup in batches. SEE NOTES.)
- Add Cream: Turn heat under soup to medium-low. Stir in the heavy cream and parmesan. Cook, stirring, until warm throughout, about 2 minutes. Taste and adjust for seasoning with salt and pepper. (If soup is too thin, continue to gently simmer, uncovered, until thickened or add more cream. If the soup is too thick, thin it out with stock.)
- Serve: Garnish with toppings as desired. Serve & Enjoy!
Video
Notes
- Bacon: I highly recommend adding bacon to this soup for added depth of flavor! Cook bacon FIRST!
- Place the pot on the stove, but don’t turn on the heat. Add the diced bacon to the COLD pot.
- Turn heat to between medium to medium-high. Cook, stirring frequently, until the bacon is crispy, about 8-10 minutes.
- Use a slotted spoon to remove the bacon to a paper towel lined plate.
- You need roughly 3 tablespoons of fat in the pot – either drain fat or add enough butter so you have 3 tablespoons of fat in the pot. Proceed with step 1 of the recipe. Garnish the soup with the crispy bacon and enjoy!!
- Pureeing in batches: If using a stand blender to puree the soup, do not fill the blender more than halfway full. Leave the hole in the blender lid open and loosely cover the hole with a dishtowel – allowing the heat to escape. Blend in batches and pour the pureed soup into a clean saucepan.
- Yield: approximately 9 1/2 - 10 cups
Nutrition
©No Spoon Necessary. All images and content under copyright protection. Please do not use any images without prior permission. Please do not publish this recipe without prior consent. To reference this recipe, please link directly to this post.
This is so creamy, warming and comforting. And don’t get me to start talking about those crisp bacon bites…a perfect winter warmer!
Your parsnip soup looks impossibly smooth and delicious, Chey! Love that sprinkle of crispy bacon to finish and make this totally irresistible!
Cheyanne, you are so strong and brave. To have suffered through these kind of losses back to back and still be viewing life optimistically and with such grace…you should be proud, as I’m sure your grandmother would be! Your grandmother sounds like such a beautiful person, inside and out. I 100% believe your family and friends when they say you remind them of her because you are also a beautiful person both on the inside and outside. I love how creative you are in the kitchen and how you always seem to produce such comforting, delicious meals, including this creamy parsnip leek soup! The fact that it’s yummy AND healthy is totally #winning! Fantastic job, deary! So impressed <3 XOXO
I’m so sorry about your loss, Cheyanne. Losing the ones we love is just the worst. I am so glad you had such an awesome woman in your life as a role model. She sounds wonderful.
This soup looks delicious, by the way…I love how thick and luxurious it is! Pinned :).
I so sorry to hear about your grandmother. She must have been an incredible and wonderful woman and the way you have described her I wish I knew her. I’m sure your grandmother’s spirit lives within you! Thank you for sharing this wonderful recipe!
Sweet Cheyanne, I am so sorry for your loss. I simply love that quote at the end of your post!
My dad used to always say “there’s no smoke without fire” so, if more than one person says you look like your grandmother, my dear, I am positive you are as beautiful – outside and inside (as evidenced from your writing) – and – you have her ninja cooking skills to boot too – sounds like she left behind one heck of an imprint!
By the way, this soup looks luscious – so creamy and thick – I love my veggies and could devour this in record time – bacon and brussels sprouts are a fantastic garnish BTW!
Oh Cheyanne…. I feel your heartache and sorrow. It brings back memories of when my grandmother passed. She too was an inspiring and beautiful woman. I miss her so. No doubt the world is heavy… how do we reconcile our heartache? Please know that my heart is with you and your family during this time of remembrance and sorrow. xox
I am SO sorry dear to hear about your grandmother. Loss is one of the hardest part of life and although the pain will fade with time, the memories will forever live on. Grandparents are really God’s gifts and to be without them is very hard..I have no living grandparents or father any more so I understand the pain. I hope that her memories continue to inspire you in the kitchen and beyond. I’ll keep you and your family in my prayers. Sending you hugs dear friend. xoxo
I’m am SO so incredibly sorry to hear about your loss! Sending prayers your way.
This soup looks delicious and perfect for winter.
Oh Cheyanne I am so so sorry to hear about your grandmother 🙁 I lost my grandpa during the holidays last year and it’s such a hard time. Thinking of you and your family and sending virtual hugs your way.
PS this soup sounds amazing. I LOVE brussels sprouts in anything!
So, so sorry for your loss Cheyenne. It sounds like you have some great memories of your grandmother. This soup looks delicious and comforting…putting it on my menu for next week.
Oh Chey. Your grandmother was clearly an amazing, inspirational person, and I know she was so incredibly proud of you, and always will be. My heart and prayers are with you, my friend. Sending so many hugs your way. xo
so sorry for your loss Cheyanne, I hope you find the strength to cope up with it. Hugs dear xoxo I am sure your grandma will be watching over you, always 🙂 the soup looks lovely!
I am so sorry for your loss. Your grandmother sounds like a wonderful woman, one who was a privilege to have known, who also enriched the lives of those who knew her. I am thinking of you and sending warm hugs your way.
So sorry to hear of your loss of your Grandmother. You wrote such a sweet and beautiful post honoring her. Love this recipe and your gorgeous photos. I have 3-4 pounds of parsnips and a couple of leeks left from my last CSA share and I had no idea what to do with them until now 🙂
I am so sorry for the grief and pain you must be feeling now – the memories you have of her have become infinitely more precious now – your grandma sounds like she was a fabulous and interesting lady.
This soup looks like it will be a warming comfort food. I love how sweet parsnip soup goes. id even attempt to eat it with brussel sprouts! Be well beautiful x
Oh Cheyanne. This post has brought tears to my eyes. I’m so sorry for your loss. Your gram sounds like one seriously awesome lady. I wish we lived closer so I could give you a big Liz hug. I’m going to be thinking of you and your grandma when I’m in my kitchen tonight. XOXO.
This soup looks incredibly creamy and soothing! Sorry to hear about your loss, but glad you were graced with the presence of such a lovely person in your life! 🙂
I am so sorry to hear of your grandmothers passing. She sounds like an amazing lady who left a lifetime of memories of behind.
So sorry, Cheyanne. Sounds like she has left with so many wonderful memories. This soup looks so hearty and delicious. Perfect for this time of year.
I am so sorry for the loss of your grandmother Cheyanne. She sounds like she was an amazing person.
This soup looks like the ultimate fall soup. Love the flavor combination!
Just loved reading the image you painted of your grams, and when I saw her picture earlier on FB from your post it was indeed spot on! Sorry again for your loss Chey.
I definitely need that “good for your waist line” soup right about now! This looks so rich, thick and the addition of bacon and sprouts – make for one tasty meal. Thanks and Pinned!
So sorry to hear about your loss. I am sending you warm thoughts, good vibes, and big internet hugs!
Thank you so much, Amanda! I appreciate all the love! Cheers, my dear!
Oh Cheyanne, I am so very sorry about your loss 🙁 Thank you so much for sharing such sweet memories of your grandmother, she sounded like such an amazing woman. Love this gorgeous soup! It has everything I love and looks incredible! *big hugs*
Thank you so much, Kelly, for the sweet comment! My grams was amazing! Thanks for the kind words about this soup too! You are always so kind! Cheers, girlfriend and hugs back!
I am so sorry for your loss Cheyanne. I am sending you so much love. <3 If you ever need to talk, I am here! Always! The soup looks absolutely gorgeous too. I love the garnish 🙂
Awww, thank you SO much, Harriet!! I appreciate your kindness and sweet words, my dear! Hope you are having a blessed day! xo
Cheyanne,
I am so very sorry for your loss. I’m so glad that you have such wonderful memories of your Grandmother to hold on to, she sounds like a remarkable woman! Living with grief is so unbelievably hard, remember to take good care of yourself, my thoughts are really with you. <3
This soup look really comforting, just what might be needed right now!
Thank you Meghan for the condolences! I do have wonderful memories of her, so I’m fortunate for that! Grief is a hard thing, she is the third person I have lost in less than three years… Makes you want to tell the ones you love just how much you love them! Comforting food is totally what I need right now, and this soup helped my tummy in the grieving process. lol. Gotta stay positive. Cheers, doll! <3
I’m so, so sorry about your grandmother, Cheyanne! She sounded like a wonderful woman, and I know it’s hard to fill the void when you lose someone. I have no living grandparents any longer — my grandmother was the last to pass away 7 years ago. I truly think about her every day! I’m thinking about you. 🙂
I love leeks, parsnips, and brussels sprouts, so you’ve totally got my ideal soup right here! It looks like the perfect bowl of comfort food.
Thank you so much for the sweet comment and condolences, Marcie! I’m sorry you no longer have any living grandparents, my grams was the last living grandparent I had… So I guess we are in the same stinky boat. At least we have memories, right? This soup is total comfort food, but done relatively healthy! Thanks again for the love, my dear! I appreciate it so much! Cheers!
I’m so sorry to hear about your grandmother, Cheyanne. She sounds like a wonderful person – I hope you are doing ok. This soup looks delicious – the perfect comforting food. 🙂
Thank you so much for the condolences, Jess! My grandmother was pretty darn wonderful and I will miss her until we meet again! Thank you for the sweet comment about this soup, too, my dear! Cheers! 😉
So so sorry to hear about your Grandmother. It’s always nice to hear sweet memories, I understand your feeling. She seems like an angel.
This is my first time on your space and I have to say, what a lovely blog you have here. Looking forward to visiting more.
Hugs.
Thank you so much for the sweet comment, Asha! Memories are so precious, because you never know when they will be all you have. I’m so glad you like my site!! That makes my day! I hope you do come back and visit! Cheers! <3
Cheyanne, I’m so sorry to hear about your loss. It sounds like she was a wonderful person and that you had a very loving relationship with your her. Wish you the best at this sad time. Send you a big hug and lots of good thoughts!
Thank you so much for the condolences, Geraldine! She was a wonderful, loving woman and she will be missed. Hugs back at you my dear! <3
I’m sorry to hear about your loss, Chey! It’s always akward to me to say these words, so I’d rather cheer you up. Would sending a large food parcel to your food buddie (guess whom I am talking about!) cheer you up? I bet it will. Anyways you created such a delicious combo. love the addition of those Brussels sprouts.
Cheyane, I’m so sorry to hear about your grandmother. It sounds like she was incredible woman with some serious kitchen skills 🙂 My thoughts are with you! I’m also swooning over this soup, and your stunning photos. Sending hugs!
Thank you so much for the sweet comment, Rachel! I truly appreciate it! And thank you for the kind words about this soup! You totally just put a smile on my face! Hugs back at ya! <3
I am so very sorry for your loss.Your beautiful words paint a lovely and poignant picture of how she touched your life in so many sweet ways. Big hugs and prayers to you and yours, dearest! xoxo
Thank you so much, Annie, for the sweet comment, condolences, hugs and prayers! I’m fortunate to have friends like you! Cheers! XO
Girlfriend this soup is EVERYTHING!!
Thank you so much, Jocelyn! Cheers, doll!
Oh Chey, I’m sorry to hear about your grandmother. She sounds like a wonderful woman and a great grandma. My deepest sympathy and condolences to you and your family! Lots of virtual hugs sweetie!
Thank you so much for the love and condolences, Gaila! <3 She was a fabulous woman! Cheers, my dear!
Dear Cheyanne, so sorry to hear of your poignant loss on Friday. The FB picture of your grandmother is stunning and I can only imagine by her radiant smile what a warm person she was. I hope you’ll feel peace and comfort in time, though I’m sure everything feels surreal and like a blur right now. You and your family are in my thoughts and prayers. Somehow you still posted this gorgeous soup that looks amazing. The nutmeg ties it all together I’m thinking. xoxo
Thank you so much for the sweet comment and the condolences, Allie! I felt weird posting any recipe, but I knew that’s what my Grandma would have wanted. The nutmeg definitely adds a little somethin somethin! Cheers, my dear! xoxo
OMG, I’m so sorry for your loss Cheyanne…! You have my condolences! I’m sure she was a wonderful woman and you should be proud with her! So sad! Love this soup, pinned to try it!
Thank you so much for the condolences, Mira! And for the kind words and the pin! Cheers, doll!
Cheyanne, you have my condolences. Your grandmother sounds like the perfect, loving role model, and you were lucky to have her. I hope you’re coping okay. Your blog friends are all here for you to vent to if needed! My thoughts are with you. Sending lots of hugs!
Thank you so much for the condolences, Mir! My grandma was pretty dang fantastic. I appreciate your kind words and the hugs! <3 Cheers, my dear!
Friend, you have brought me to tears. I’m so so so sorry to hear about the loss of your sweet and classy grams. I know you’ll miss her so much and she sounds like such an amazing and lovely lady. This soup looks like a perfect comfort food for you. I’m sending hugs and positive and healing thoughts your way!
Thank you so much for the condolences, Rachelle! My Grams was one hellova Lady and she will be missed! This soup is super comforting and it has been hitting the spot! Hugs back at you, my dear! <3
Oh Cheyanne! I am so sorry about your grandmother! She sounds like a truly incredible person. You must be heartbroken. I hope you can find comfort in your memories with her. It sounds like she really shaped the person you have become. The soup is wonderful and I know she is probably so proud <3
Thank you so much for the sweet comment, Allie! My grandmother was an incredible lady and I am heartbroken, but it is the memories that count! Thank you for making me smile, girlfriend! <3
Dearest friend, I am so sorry to hear about your grandmother. Grammas are special people, and I know how hard it is to lose a loved one. You will be in my thoughts and prayers dear! XOXO Thanks for sharing memories and this soup today. This soup is quick to become a favorite of mine, I just know it! HUGS to you!!
Thank you so much for the condolences and warm comment, Lauren. I appreciate that so much! This soup has become a favorite of ours, so I hope it becomes yours too! Cheers and HUGS back at ya! <3
I am so so so sorry for your loss! You and your familiy are in my thougts!
Amy
Thank you so much, Amy! That is so kind! Cheers! 🙂
Cheyanne, I am so sorry to hear about your grandmother!!!! Thank you for sharing a little about her and what you will remember. . she sounds like an amazing person! it makes me so sad to hear about loss but thank you for sharing and I hope you are doing ok. I feel weird commenting on your soup now but this seems like the perfect warm and comforting food right now. Sending hugs from Madison!
Thank you so much for the sweet comment and the condolences, Alice! I felt totally weird writing about soup after writing about the loss of my grams, but I didn’t mean to make you feel awkward!!! 🙂 Thanks for the hugs, they are always welcome! <3 Cheers, girlfriend!
Oh Cheyanne, I’m so sorry about your grandmother. It sounds like you have such wonderful memories of her though, and those will keep you going and keep her in your heart forever. This soup is getting pinned asap! It sounds delicious and looks so thick, rich and comforting! Perfect for those chilly winter nights! Hope you have a great week! You’ll be in my thoughts and prayers. XO
Thank you so much for the condolences, sweet comment, and pin Mary Ann! This soup is perfect if you are looking to stay warm and cozy! Cheer to a fabulous week for you as well, my dear! XO
Cheyanne, I am so sorry to hear about your grandmother. I know what you are going through and I know that it’s not easy and the pain will not subside for a long time. I lost both of my grandparents 10 years ago (actually tomorrow will be 10 years for my Grandma) and I still think about them every day. Especially my Grandma, she was the best! My thoughts and prayers are with you during this time, friend! And this soup…wow! Does this look good! Can’t wait to try this out. Pinned!
Thank you so much for the condolences, Gayle! I’m sorry your grandparents aren’t with us any longer, either. Such a sad loss. I will be thinking about you tomorrow on the anniversary of your Grandmother’s passing.. and sending huge virtual hugs! Thanks for the love and the pin, my dear! <3 Cheers!