Parsnip & Fennel Soup

Thyme gives this hearty soup even more autumnal flavor.
Publish date:
parsnip fennel soup

Recipe by Joe Piccirillo

Start to Finish: 25 minutes

Servings: 4


  • 4 parsnips, peeled and chopped
  • 1 large bulb fennel, chopped, plus fronds reserved
  • 1/4 cup EVOO, plus more for drizzling
  • 2 cloves garlic, chopped
  • 2 shallots, chopped
  • 1 tsp. fresh thyme
  • 1 1/2 cups vegetable stock
  • 1 1/2 cups whole milk
  • Crumbled cooked bacon and thinly sliced mushrooms, for garnish


In pot, cook parsnips, chopped fennel, 1/4 cup oil, garlic, shallots, and thyme over medium heat until vegetables are soft, about 10 minutes. Transfer to blender. Add stock; puree. Return soup to pot. Add milk. Heat soup over medium until heated through, about 5 minutes; season. Top with bacon, mushrooms, and fennel fronds. Drizzle with oil.