Dairy free mushroom parsnip soup

{Giveaway} Mushroom Parsnip Soup

Published On 3 December, 2013 | Dairy Free, Giveaway, Gluten Free, Kosher, Vegan

 If I recall one thing from the kitchen of my childhood, it’s the red bold red Le Creuset dutch oven that graced the table more than anything else.  Whether a perfectly roasted chicken or a heartwarming pot of soup, something about that pot meant dinner was cooked with love which is why I love to cook for my family in our bold red set of cookware. 

There’s a new signature pan available, the signature 2-in-1 multi pan and it’s perfect for a smaller dinner, soup or stew.  Perhaps a romantic night in, or quick mac and cheese for the kids. The lid doubles as skillet, and the entire pan will fit nicely in the fridge if you want to make a meal ahead of time.


Ever since I set eyes on this Le Creuset at their awesome Overland Park store, this little multi-pan has been my go-to for dinner almost every night of the week.  The first dish I made in my new pan was a mushroom parsnip soup and the nice people at Le Creuset are giving you an opportunity to win one of these too. 

I based my soup on this Mushroom Parsnip Soup recipe, adapting it a little.  If you’re out of broth, you can always use marmite in a little hot water. 


One of my favorite vegetables is a roasted parsnip, I slice them thin and roast them with just a little salt, pepper and olive oil.  They make the perfect side dish or snack and the natural sugars come out when you roast them at 425 degrees for about 45 minutes.  Parsnips make the perfect partner for mushrooms in risotto, gratin or soup.


Once your parsnips have roasted, you’re almost ready to go, making this the soup both delicious and quick. 

Mushroom Parsnip Soup Recipe 

Serves 4


  • 16oz package of mushrooms
  • Four or five parsnips, peeled and sliced
  • One onion, diced
  • 2 cups vegetable stock
  • 1 tablespoon balsamic vinegar


  • Pre-heat the oven to 425 degrees and roast your sliced and peeled parsnips with a little salt and pepper and extra virgin olive oil for 45 minutes.
  • Put the multi pan on a low heat and saute the onion.
  • Set aside two mushrooms.  Peel and dice the rest of the mushrooms, add to the pan once the mushrooms are soft and clear. 
  • Once the parsnips have roasted, add to the pan. 
  • Add the vegetable stock and bring the soup to a simmer. 
  • Using the lid of the multi pan, slice the mushrooms you held aside, and cook with a little balsamic vinegar until soft. 
  • Once the soup has been simmering for ten minutes, puree with an immersion blender. 
  • Serve the soup with a garnish of the balsamic mushrooms, parsley and croutons.

Enter the giveaway below for your chance to win this multi pan, valued at $169.

a Rafflecopter giveaway


Can’t wait to find out if you’re the winner? Make your way to your local Le Creuset Signature store. If you’re in the Kansas City area, the staff at the Leawood store (at Town Center Crossing, near the Apple Store and Trader Joes) are super friendly and will help you find EXACTLY what you are looking for.

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