Parsnip soup is a really lovely way with this rooty vegetable that’s naturally quite sweet. This spiced soup combines flavours like garlic, garam masala and onion with this lovely vegetable to make a thick and creamy soup that works just as well as a starter as it does a main course.
This soup serves four, so it will quite happily feed a family, but if you only need half the quantity, don’t cut the ingredients, simply make the full amount and then freeze it once it’s cooled. That way, you will just need to reheat it quickly whenever you fancy it! For more delicious ideas, have a look at our other soup recipes.
HOW TO MAKE SPICED PARSNIP SOUP:
- 40g butter
- 1 large onion, chopped
- 1 clove garlic, peeled and crushed
- 1tbsp garam masala
- 750g parsnips, peeled and chopped
- 700ml vegetable stock
- 100ml single cream
- Juice 1 lemon
- Small bunch parsley, roughly chopped
In a large pan gently heat the butter over a low medium heat and fry the onion, covered until just beginning to soften. Add the garlic and cook for another minute. Then add the garam masala along with 3tbsp water, to ensure the spices do not burn, for a minute after that.
Add the parsnips and stir well to coat then cover and leave to cook for about 5 minutes until softened. Add the stock and bring to the boil, then turn down to simmer for 20 minutes. Allow to cool slightly.
Blend the soup until smooth, stir in the cream and gently reheat without boiling. Stir through the lemon juice, season to taste with plenty of salt and pepper then serve in large bowls scattered with the chopped parsley.
If you have leftover roast parsnips or want to make a sweeter, un-spiced version of this soup, roast the parsnips, adding a drizzle of honey towards the end of cooking, then add them to the cooked onions, garlic, hot stock and blend