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Make this warming parsnip soup, then check out our roast parsnips, maple-roast parsnips, parsnip curry and more parsnip recipes. For more flavour variations on this dish, check out our parsnip and apple soup and carrot and parsnip soup.

  • 1 onion
    chopped
  • 1 stick celery
    chopped
  • olive oil
  • 2 carrots
    peeled and chopped
  • 500g parsnips
    peeled and chopped
  • 1 tsp garam masala
  • 1 tsp paprika
  • 1 litre vegetable stock

TO SERVE

  • double cream
  • chilli oil

Nutrition: per serving

  • kcal159
    low
  • fat5.1g
  • carbs24.1g
  • fibre8.8g
  • protein4g
  • salt0.7g

Method

  • step 1

    Fry the onion and celery in 1 tbsp olive oil for 5 minutes until softened, then add the carrot and parsnip for 10 minutes until soft. Add the garam masala and paprika and season, then add the vegetable stock, bring to the boil and simmer for 15 minutes. Using a stick blender, blend the soup until smooth. Swirl in 1 tsp of double cream and a drizzle of chilli oil to serve.

Plenty more soup recipes

Moroccan Vegetable Soup Recipe
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Comments, questions and tips (2)

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A star rating of 5 out of 5.2 ratings

f.smith2

question

How much celery and how much veg stock please?

gary_world

i stumbled across this and was surprised that it had no comments or ratings given that it had been posted 5 years ago? as the teaspoon measures weren't clear for the paprika and garam masala i decided to go with instinct which meant i used a rounded teaspoon for the former and a heaped teaspoon for…

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