Creamy Parsnip Root Soup with Yogurt, Kefir & Pumpkin Oil

This Creamy Parsnip Root Soup is the perfect answer if you’re craving something comforting, earthy, and deeply nourishing. It is grounding and elegant, built on humble root vegetables and enriched with creamy tang from yogurt and kefir. Parsnips bring a natural sweetness and nutty complexity that plays beautifully against the tart creaminess of cultured dairy. A gentle splash of pumpkin seed oil adds a final flourish—nutty, rich, and decadent.
This soup was born from honoring the roots we often overlook. With their pale golden flesh and bold aroma, parsnips shine here as the star ingredient. Together with carrots, onion, garlic, and a touch of russet potato for the body, they form a velvety base that’s both rustic and refined. You don’t need cream or flour to create richness—just a good blend and a few thoughtful touches.
One of the things that makes this soup stand out is the use of Maple Hill Organic Cream-on-Top Yogurt and Kalona Super Natural Plain Kefir. These fermented dairy stars bring the bowl brightness, depth, and gut-friendly benefits. This one balances richness with a cultured tang, unlike many creamy soups that rely on heavy cream – a little half-and-half rounds out the texture.
Perfect for lunch, a cozy dinner starter, or even a thermos-friendly winter picnic, this recipe is one you’ll want to return to again and again. Serve with a drizzle of pumpkin seed oil, a crack of white pepper, thin carrot shavings, and a slice of crusty bread.

Creamy Parsnip Root Soup with Yogurt, Kefir & Pumpkin Oil

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 people

Course: Soup

Cuisine: Mediterranean inspired

Calories: 220

Ingredients Method Notes

Ingredients

  

• 3 large parsnip roots, peeled and sliced
• 3 medium carrots, peeled and sliced
• 1 large white onion, sliced
• 1 Russet potato, peeled and diced
• 3 cloves garlic, smashed
• 1 tbsp olive oil extra virgin
• 2 tbsp butter
• 1 cup plain yogurt Maple Hill 100% Grassfed Organic Cream on Top
• 1 cup kefir Kalona Super Natural Plain Kefir
• 1 cup Half & Half
• 3-4 cups cups water or vegetable broth (as needed for consistency)
• Salt and white ground pepper, to taste
• 3-4 tbsp pumpkin seed oil, for serving

Method

 

1. Prep the vegetables: Peel and slice the parsnips, carrots, potato, and onion. Smash the garlic cloves.
   
2. Sauté the aromatics:Sauté the aromatics: Heat the olive oil and butter in a large soup pot over medium heat. Add the onions and cook until translucent, about 5 minutes.

   Add the roots: Stir in garlic, parsnips, carrots, and potato. Cook for 5 more minutes, stirring occasionally.

   Simmer: Add 3–4 cups of water or broth to cover the vegetables. Bring to a boil, then reduce to a simmer. Cook for 20–25 minutes until vegetables are fork-tender.
   
3. Blend: Remove from heat and let cool slightly. Use an immersion blender or countertop blender to purée until smooth.

   Creamy finish: Return the soup to the pot and stir in the yogurt, kefir, and half-and-half. Warm gently—do not boil.
   
4. Season: Add salt and white pepper to taste. If needed, adjust the thickness with more broth or water.

   Serve: Ladle into bowls and drizzle with pumpkin seed oil before serving. Add thin carrot shavings.
   

Notes

Notes:
• To make it vegan, substitute yogurt, kefir, and Half & Half with unsweetened coconut yogurt and oat milk.
• Store refrigerated for up to 4 days; it tastes even better the next day.
• Pumpkin oil adds a beautiful contrast, but olive oil or a swirl of cream also works.
Please use organic ingredients when possible.

Nutritional Highlights (per serving, estimated):

Calories: ~220


Protein: ~5g


Fat: ~12g


Carbs: ~22g


Fiber: ~4g

Calcium and probiotics from yogurt and kefir support digestion and bone health.