Deliciously sweet parsnip creamy soup

It’s snowing in Araotz … I feel like having a nourishing cream… Parsnip seems to be the best option today…

Parsnip cream is ideal for cold November days. This root nourishes the energy of the lungs and large intestines. White, with large amounts of fiber and a soft contractive energy,  parsnip helps to tonify the organs associated with the energy of autumn.


4 onions

3 large parsnips

2 bay leaves

Extra virgin olive oil

Sea salt

1 to 2 tablespoons of rice miso

A tiny pinch of turmeric (optional)

Crema de chirivía


Cut the onions into thin jualiana. Cut the parsnip by the rolled method or in pieces of homogeneous size.

Sautée the onions in a pot with a little bit of olive oil and a pinch of salt.

Cook until they start to get golden brown. The softer they get, the sweeter the cream will be.

Now add the parsnips, another pinch of salt and sautée a few minutes.

If you want to use turmeric, add it now. Add also a pinch of black pepper.

Turmeric will give a slightly golden colour to the cream, in addition to providing its anti-inflammatory properties and a special touch to the cream’s flavour.

Cover the ingredients with water, let it surpass one finger above the vegetables. Add the bay leaves folded in half and bring to a boil.

Lower the flame, and cook with the lid, over medium heat until the parsnips are tender. 

When tender, place a bit of the cooking broth in a bowl and dilute the miso.

Add it to the pan and remove the bay leaves.

Blend to a creamy consistency.

Serve with some small green leaves.

Cook it with love … and enjoy!