Skip to content
Back Back to Insurance menu Go to Insurance
Back Back to Saga Money Go to Saga Money
Back Back to Saga Magazine menu Go to Magazine
Search Magazine

Leek, parsnip and chestnut soup recipe

Sophie Wright / 18 November 2014

Parsnips have a natural sweetness that works perfectly with the mellow flavour of leeks, while chestnuts add creaminess to this lovely winter soup.

Leek, parsnip and chestnut soup
Leek, parsnip and chestnut soup

Preparation time

15 minutes

Cooking time

30 minutes




  • 2 tbsp rapeseed oil
  • 25g butter
  • 2 large leeks, sliced and washed including most of the green part
  • 1 stick celery
  • 1 white onion
  • 2 springs fresh thyme, leaves only, plus a few for garnish
  • 3 cloves garlic, peeled and chopped
  • 3 parsnips, peeled, cored and chopped finely
  • 75g cooked chestnuts, plus a few extra for garnish
  • 1.5 litres chicken or vegetable stock
  • Salt and pepper


1. Add the oil and the butter to a large pan and turn the heat to medium. Add in the leeks, celery and onion along with the thyme leaves and the peeled garlic. Season with salt and pepper and place a lid on and allow the vegetables to sweat for 10 minutes, stirring a few times in between.

2. Now add the chopped parsnips and the chestnuts along with the stock, bring to the boil and simmer until the parsnips are tender.  Make sure the vegetable are completely covered with stock, if not, add a little more as it depends on the size of your pan.

3. After about 20 minutes all the vegetables should be nice and tender.

4. Turn off the heat and blend either in a liquidiser or with a handheld blender. Never over fill your liquidiser, so do this in batches and I would recommend leaving the soup to cool slightly before doing this.  

5. Blend until completely smooth before returning to the pan and reheating. You can add a little more stock if you feel the mix is too thick.

6. Season with a little more pepper before serving with a few more chopped chestnuts and a few fresh thyme leaves.

Chef’s tip: dress soup with a drizzle of oil for a tasty finishing touch.

Our thanks to for permission to use this recipe.

Visit our soup recipe section for more soup and stew ideas, or browse our winter recipes for more delicious ways to get through the winter months, including recipes for parsnip, apple and honey soup, leek and cauliflower soup and and Mary Berry's classic leek and potato soup.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.