Spicy parsnip soup

Parsnip Soup

Serves 4

  • olive oil

  • 1 knob butter

  • 1 large onion, peeled and roughly chopped

  • 2 cloves garlic, peeled and roughly chopped

  • 1 thumb-sized piece fresh ginger, peeled and roughly chopped

  • 1 tablespoon garam masala

  • 6 parsnips, peeled and chopped into chunks

  • 500 ml semi-skimmed milk

  • 1 litre organic vegetable stock

  • sea salt

  • freshly ground black pepper

  • 1 fresh red chilli, deseeded and finely sliced

  • 1 handful fresh coriander leaves, optional

  • crusty bread, to serve

Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, until the onions are soft and sweet.



Drop in the chopped parsnip and stir together so that everything gets coated in the oil and flavours. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.



After half an hour, check that the parsnips are cooked by sticking a knife in. If you're happy, remove them from the heat and carefully whiz up using a hand blender or liquidizer. Taste the soup to see if it needs a little more salt or pepper.



Serve with a sprinkling of sliced red chilli, a few coriander leaves if you like, and a good chunk of crusty bread.



Tip: Use coconut milk instead of regular milk for a twist.

Nutritional Information

Spicy parsnip soup

With zingy ginger and fresh chilli

More Starters recipes >
0 foodies cooked this
I've given the humble parsnip soup a new lease of life with aromatic Asian flavours and added heat
Serves 4
50m
Super easy
Method



Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, until the onions are soft and sweet.

Drop in the chopped parsnip and stir together so that everything gets coated in the oil and flavours. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.

After half an hour, check that the parsnips are cooked by sticking a knife in. If you're happy, remove them from the heat and carefully whiz up using a hand blender or liquidizer. Taste the soup to see if it needs a little more salt or pepper.

Serve with a sprinkling of sliced red chilli, a few coriander leaves if you like, and a good chunk of crusty bread.

Tip: Use coconut milk instead of regular milk for a twist.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 370 19%
  • Carbs 47.9g 21%
  • Sugar 22.3g 25%
  • Fat 11.2g 16%
  • Saturates 3.0g 15%
  • Protein 14.3g 32%
Of an adult woman's guideline daily amount

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