Spiced parsnip soup

This warming vegetarian soup makes a great autumnal starter or a hearty lunch with homemade bread

  • Prep:30 mins
    Cook:40 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 261
  • fat 15g
  • saturates 7g
  • carbs 28g
  • sugars 13g
  • fibre 9g
  • protein 5g
  • salt 0.58g


  • small knob of butter
  • 1 onion, sliced
  • 2 garlic cloves, sliced
  • small piece fresh root ginger, peeled and sliced
  • 6 large parsnips, peeled and chopped
  • 1 tsp cumin seed
  • 1 tsp coriander seed
  • 2 cardamom pods
  • 1 tbsp garam masala
  • 1.2l vegetable stock
  • 150ml pot double cream
  • 1 tsp olive oil
  • 1 tsp toasted cumin seeds
  • 1 red chilli, deseeded and sliced
  • coriander leaves


Another idea for parsnips: Creamy parsnip mash
Boil 900g potatoes with 3 peeled, chopped parsnips for 15 mins until tender. Drain well, then mash with a large knob of butter and 4 tbsp crème fraîche or double cream. Season with salt and pepper and serve piping hot.


  1. Heat the butter in a large saucepan. Add the onion and cook for a few mins to soften. Throw in the garlic and ginger, cook for 1 min more, then add the parsnips and spices. Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 mins. Add most of the cream, bring to the boil, then turn off the heat.

  2. Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months. Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chilli and coriander leaves.

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