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Row Fourteen's Parsnip Soup Recipe 



A bowl of parsnip soup topped with cooked pears

What better way to warm up on a cold winter day than with a bowl of hearty soup? We hope you enjoy this recipe shared by Row Fourteen, one of our members.

Row Fourteen is located in the Similkameen Valley of Cawston, B.C. — the organic capital of Canada. Chef Derek Gray creates seasonally changing meals using organic ingredients from the rows of farmland and the orchard you can see from the dining room. 

Parsnip soup recipe

Yield: 3.5L


1.2 kg parsnips 
500 g sweet onions 
2 stalks celery 
2 large cloves garlic 
4 tbsp vegetable oil 
3 tbsp butter 
.75 L whipping cream
1.5 L vegetable or chicken stock 
6 sprigs thyme 
3 tsp sea salt (or to taste) 


1. Peel and finely chop onion, celery and garlic.

2. Peel and slice parsnips.

3. Heat the oil in a large pot over medium heat and saute the onions about 5-8 minutes (or until they are translucent, sweet smelling and without taking any color). 

4. Add the butter, celery, thyme and garlic.

5. Continue to gently cook this mix until you have a soft aromatic mass (roughly 5 minutes). 

6. Add sliced parsnips and cook until they are soft enough to mash with a fork (about 8-10 minutes). The key throughout this stage is to not colour the vegetables, so keep the heat low.

7. Add the stock and cream. Bring to a gentle simmer and cook for 10 minutes, tasting and seasoning with salt as you go.

8. Remove the thyme sprigs and blend until smooth. 

9. Top the soup with roasted pears or apples, toasted nuts or whatever you like.

10. Serve with a good crusty sourdough and enjoy!