Artichoke Soup with Parsnip Chips

This flavorful vegan artichoke soup with parsnip chips, made with fresh artichoke hearts, is a satisfying mix of smooth, creamy and crunchy.

Two bowls of artichoke soup with parsnip chips

I’ve decided I need to eat more soup. I love soup, I just don’t make it often enough. And since we’re in prime soup season, I decided I’d better get to sharing more soup recipes on the blog, too. It’s a win-win for me; I make more soups to shoot and post to the blog, and I get to eat them afterwards.

We’re kicking it off with a good one: Artichoke Soup with Parsnip Chips!

artichokes being trimmed

Artichokes are (and will always be) my absolute favorite vegetable. Their earthy, slightly sweet flavor quite literally makes my mouth water- anyone else know what I’m talking about??

They hold a nostalgic sway over me as well. I have countless memories of fighting with my mom and sister over who got the biggest piece of the heart at the dinner table. For some reason my dad is not present in these memories…I guess he wasn’t an artichoke fanatic like the ladies of the family? And oh, what a gleeful occasion when my mom would bring home an individual artichoke for each one of us.

hands holding a trimmed artichoke

Not to mention there’s just something about the act of eating artichokes, with your bare hands, dunking the leaves gluttonously into melted butter (or mayo, if that’s your thing), scraping off the meaty flesh with the back of your teeth and then unceremoniously discarding the scraps. It’s a glorious, barbaric mess and I am very into it.

In fact, I decided awhile back that if I ever get another tattoo, it will be of an artichoke, most likely on my inner forearm. So there you go, official artichoke freak.

parsnips being trimmed with a mandolin

So why has it never occurred to this artichoke super fan to capture their tantalizing flavor in a soup? I have no idea, but that’s all changing today my friends. Because according to John, this Artichoke Soup with Parsnip Chips “tastes like drinking artichokes”.

parsnip chips with sea salt and thymeIt’s made with trimmed artichoke hearts (fresh, not frozen, and do save the leaves for steaming and dunking), leeks, shallots and potato. And because I like some texture with my smooth soups, it’s topped with thinly sliced, fried parsnips. If I were you I’d make extra for snacking, because I definitely ate them all immediately, leaving no crunchy toppings in sight for the second helping of our soup, which was a little bit sad.

overhead shot of artichoke soup with parsnip chips

Thanks for reading! To keep up with me in the kitchen, follow along on FacebookInstagramTwitter and Pinterest. If you make this Artichoke Soup with Parsnip Chips, don’t forget to share it using the hashtag #LePetitEats!

Artichoke Soup with Parsnip Chips

This flavorful vegan artichoke soup with parsnip chips, made with fresh artichoke hearts, is a satisfying mix of smooth, creamy and crunchy.

Course Soup
Cuisine Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Denisse



  • 5-6 fresh artichoke hearts roughly chopped
  • 2 tablespoons olive oil
  • 1 leek white-and-light green parts only, sliced and rinsed
  • 3 garlic cloves chopped
  • 1/2 cup shallots chopped
  • 8 ounces Yukon Gold potatoes peeled and diced (about 2 medium)
  • 6 cups vegetable stock
  • 1 bay leaf
  • 2 sprigs thyme plus more for garnish
  • 1/4 teaspoon cracked black pepper
  • Salt to taste to taste
  • 1-2 tablespoons lemon juice


  • 1 parsnip peeled and thinly sliced on a mandolin
  • 1/2 cup vegetable oil
  • Flaky sea salt


  1. Cook the artichoke hearts, leek, garlic, shallots in butter: Melt the butter in a large, thick-bottomed pot on medium heat. Add the artichoke hearts, leek, garlic, and shallots. Cook until tender.

  2. Add potatoes, stock, bay leaf and thyme. Bring soup to a gentle boil, then lower the heat to maintain a simmer. Cook uncovered, for 30-40 minutes, or until vegetables are fork tender.

  3. Discard the herbs, then purée the soup using an immersion blender or a regular blender (if using a regular blender cool the soup slightly, remove the lid insert and cover loosely with a kitchen towel while blending to prevent a blender explosion!) 

  4. Stir in salt, pepper and lemon juice, tasting and adjusting as necessary.

  5. Place a wire rack on a large, rimmed baking sheet and line the rack with 2 layers of paper towels. Heat the canola or vegetable oil in a large saucepan until the oil registers 325° on a deep-fry thermometer. Meanwhile, using a mandolin, slice the parsnips into thin coins.

  6. Working in batches, carefully drop handfuls of the parsnip ribbons into the hot oil and cook the ribbons over moderately high heat, stirring occasionally with a wooden spoon, until the ribbons turn a deep honey color, about 1 minute. Using a slotted spoon or skimmer, transfer the parsnips to the paper towels and sprinkle with salt. Let cool completely.

  7. To serve, divide soup evenly amongst bowls. Top with parsnip chips and thyme leaves.

Two bowls of artichoke soup with parsnip chips

Craving more healthy+satisfying soups?

Romanesco Soup with Zaa’tar Granola

Loaded Baked Potato Cauliflower Soup

Pea Soup with Morel Mushroom Cream

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  1. Amanda

    I’ve been looking for an amazing artichoke recipe for awhile now and I’ve honestly messed up a few. I’m finding it hard to cut them and cook them ): definitely saving this.


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