Parsnip and Almond Soup

Parsnip almond soup recipe Parsnip almond soup recipe

This is a delicious soup that has a nutty, intense flavour. You could add Taleggio or Brie for an extra cheesy flavour.

6 people 30 minutes 10 minutes


  • 1 pinch Black Pepper
  • 100 ml Full Fat Milk
  • 500 ml Hot Water
  • 200 g Low Fat Butter
  • 1 pinch Nutmeg freshly grated
  • 500 g Parsnips peeled and cut into small cubes
  • 1 pinch Salt
  • 50 g SuperValu Goodness Flaked Almonds
  • 100 ml SuperValu Light Cream
  • 100 g SuperValu Parmesan Cheese Shavings


1. Melt the butter in a pot set over a low heat, then add the parsnips and let them cook for a few minutes to catch a little colour. Pour in the hot water, milk and cream and season with salt, pepper and a little freshly grated nutmeg. Cook until the parsnips are completely softened, then blitz until smooth with a hand-held blender. Stir in the grated Parmesan until it melts.

2. Meanwhile, toast the flaked almonds in a hot dry pan for a few minutes, until they turn golden. Tip out onto a plate and set aside.

3. Serve the soup piping hot in warmed soup bowls. Garnish with the toasted flaked almonds. 

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