Jamie Oliver

Spicy parsnip soup

With zingy ginger and fresh chilli

Thanks for voting. Why not leave a comment
Rate
(473)

Spicy parsnip soup

Serves 4
Cooks In50 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    370
    19%
  • Fat
    11.2g
    16%
  • Saturates
    3.0g
    15%
  • Protein
    14.3g
    32%
  • Carbs
    47.9g
    18%
  • Sugar
    22.3g
    25%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    370
    19%
  • Fat
    11.2g
    16%
  • Saturates
    3.0g
    15%
  • Protein
    14.3g
    32%
  • Carbs
    47.9g
    18%
  • Sugar
    22.3g
    25%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

ADVERTISEMENT
Tap For Method

Ingredients

  • 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
Tap for method

Share this Recipe

Copy URL
Tap For Ingredients

Method

I've given the humble parsnip soup a new lease of life with aromatic Asian flavours and added heat.

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.

Tip

View Comments

Jamie's world