Spiced parsnip soup

Spiced parsnip soup

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(15 ratings)

Prep: 30 mins Cook: 40 mins


Serves 6
This warming vegetarian soup makes a great autumnal starter or a hearty lunch with homemade bread

Nutrition and extra info

  • Freezable
  • Vegetarian


  • kcal261
  • fat15g
  • saturates7g
  • carbs28g
  • sugars13g
  • fibre9g
  • protein5g
  • salt0.58g
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  • small knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, sliced
  • small piece fresh root ginger, peeled and sliced



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 6 large parsnip, peeled and chopped



    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 1 tsp cumin seed
  • 1 tsp coriander seed
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 2 cardamom pod
  • 1 tbsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1.2l vegetable stock
  • 150ml pot double cream

To serve

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp toasted cumin seeds
  • 1 red chilli, deseeded and sliced



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • coriander leaves


  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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Comments (13)

catie74's picture

The only vegetable I don't really like is parsnip................I like this

mkotter's picture

Easy and delicious. Great flavours.

Sanashura's picture

Love it! Love it!

angelika22's picture

My son first made this as a starter for the family last Christmas, and I have been hooked on this delicious soup ever since, the best!!! I made enough for 12 peopple last night and am going to freeze 10 portions...this used up the leftover cream from Christmas and parsnips are just great at this time of year.

jimzilla's picture

Fantastic flavours, a real crowd pleaser.

smistry's picture

perfect winter soup - have frozen some as well

berryt's picture

Really nice soup - will def make it again

amybelle123's picture

A lovely lovely soup! Great flavours and taste. I cooked this for my work's Christmas lunch and it went down very well!

Very easy to make as well!

jennji's picture

Lacked a bit of seasoning, so added, a bit of salt and pepper. But other thank that it was lovely, and even my 4 year old loved it. ( minus the chili's) !!

lp39644's picture

Fantastic soup with a lovely flavour.

thynk2much's picture

So light and delicious, really adored the delicate flavour.

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