Step inside the tavern, traveler. The air is thick with the scent of roasting roots, browned butter, and a whisper of nutmeg. You’ve been working the land all day—your boots still dusted with soil, your hands chilled from the morning frost—and now it’s time to rest. There’s a seat by the hearth and a warm bowl waiting just for you.
This parsnip soup is inspired by the cozy world of Stardew Valley—where every crop you harvest holds a little magic, and every meal restores more than just energy. Roasted until caramel-sweet, then blended into a velvety broth with a touch of milk, brown sugar, and warming spice, this soup is simple, earthy, and deeply comforting. Topped with crispy parsnip chips and fresh chives, it’s the kind of dish you’d find scrawled on a tavern chalkboard next to a steaming mug of cider.
Whether you're cooking it up in your farmhouse kitchen or your real-life one, this recipe brings a little bit of the Stardew Valley's warmth into your bowl.
While this parsnip soup can (and should!) be enjoyed year-round, it truly shines in the cooler months—especially late fall through early spring, when parsnips are at their peak. These humble roots sweeten after the first frost, making them perfect for cozy winter cooking and holiday tables. It’s a soul-warming dish ideal for quiet nights in, festive gatherings, or anytime you crave something hearty, homemade, and a little magical. Whether you're stirring it up in the heart of winter or in early spring with the last of the root harvest, this soup brings comfort to any season.
This was inspired by my Golden Winter Harvest Bisque, and pairs well with my Garlic Leek Biscuits.
Ingredients
~*~ See recipe card for quantities ~*~
- parsnips
- maple syrup
- apple cider vinegar
- extra virgin olive oil
- shallot
- garlic cloves
- ground nutmeg
- lemon juice
- vegetable broth
- oat milk
- unsalted butter
- salt and pepper
- chives
Instructions
- Peel and chop four of the parsnips then toss with maple syrup, apple cider vinegar, olive oil, nutmeg, salt and pepper. Roast at 375F for 30 minutes.
- Thinly slice the 5th parsnip and fry in oil until golden and crispy. Drain on paper towels and sprinkle with salt.
- Saute the shalot and garlic in olive oil for a couple minutes. Add roasted parsnips and veggie broth, simmer for 10 minutes then blend until smooth.
- Stir in milk, butter and lemon juice. Serve hot, topped with chives, parsnip chips, pepper and a pinch of grated nutmeg.
Hint: For extra flavor, make the soup a day ahead—letting it sit overnight allows the spices and roasted parsnips to deepen and meld beautifully. Just reheat gently and add a splash of broth or milk to loosen if needed!
Variations
- Spicy - Add a pinch of cayenne pepper or a swirl of chili oil before serving for a subtle, cozy heat that balances the sweetness of the parsnips.
- Deluxe - Stir in a splash of cream and top with crumbled goat cheese, crispy shallots, and a drizzle of truffle oil for an elevated, tavern-worthy twist.
- Kid friendly - Skip the nutmeg and lemon juice, use a splash of cream or milk for extra smoothness, and serve with grilled cheese dippers or buttery toast on the side.
Equipment
- baking sheet
- parchment paper
- sharp knife
- vegetable peeler
- cutting board
- medium or large pot
- skillet (for frying the parsnip chips)
- paper towels (for draining chips)
- tongs
- blender or immersion blender
- wooden spoon or spatula
- measuring spoons and cups
- ladle
- small bowl
You can find my kitchen tavern favorites here!
Stardew's Parsnip Soup
Equipment
- 1 Baking Sheet
- Parchment Paper
- 1 Sharp Knife
- 1 Vegetable Peeler
- 1 Cutting Board
- 1 medium or large pot
- 1 skillet for frying parsnip chips
- paper towels for draining parsnip chips
- tongs
- 1 blender or immersion blender
- measuring spoons and cups
- 1 ladle for serving
Ingredients
- 5 parsnips
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil extra virgin
- 1 small shallot diced
- 2 cloves garlic minced
- 1 tsp nutmeg ground
- 1 tsp lemon juice
- 4 cups vegetable broth
- ½ cup oat milk
- 3 tbsp butter unsalted
- salt & pepper to taste
- chives chopped, for garnishing
Instructions
- Peel and chop four parsnips and place on a baking sheet with parchment paper
- Pour maple syrup, apple cider vinegar, olive oil, nutmeg, salt and pepper over the parsnips
- Bake at 375F for 30 minutes
- Slice the fifth parsnip into thin slices, fry them in oil until golden and crispy (watch closely). Drain on a paper towel and top with salt.
- In a pot, heat 1 tbsp olive oil. Saute shallot and garlic until soft and fragrant (2-3 minutes).
- Add the roasted parsnips and vegetable broth. Simmer for ten minutes then blend until smooth.
- Stir in milk, butter and lemon juice.
- Serve with chives, parsnips chips, pepper and grated nutmeg.
Storage
Refrigerator:
Store leftover soup in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat, adding a splash of broth or milk to reach your desired consistency.
Freezer:
Allow the soup to cool completely before transferring it to an airtight container or freezer-safe bag. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge, then reheat on the stove, stirring occasionally.
Parsnip Chips:
For the crispiest texture, parsnip chips are best eaten fresh. If you have leftovers, store them in an airtight container at room temperature for up to 1–2 days. They may lose some crunch but can be refreshed in the oven for a few minutes.
FAQ
Yes! While parsnips give this soup a unique sweetness, you can substitute them with other root vegetables like carrots, sweet potatoes, or even turnips. Each will bring a slightly different flavor, but they’ll all add to the heartiness of the soup.
Absolutely! This soup actually tastes even better the next day as the flavors have time to meld. Simply store it in an airtight container in the fridge for 3–4 days, and reheat when ready to enjoy.
To make the soup vegan, simply replace the butter and milk with plant-based alternatives like coconut oil and almond or oat milk. You can also skip the parsnip chips if you want to keep things fully plant-based, or make them with a non-dairy oil.
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