Spiced parsnip soup

Spiced parsnip soup

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(23 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


  • small knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 onion, sliced



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

  • 2 garlic cloves, 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 parsnips, peeled and chopped



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

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

    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 pods
  • 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, questions and tips

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6th Mar, 2019
Really delicious and so easy to make. I made with sour cream instead, and didn't add the 'to serve' items because I couldn't be bothered! I diced the parsnip small to reduce the cooking time. Agree with previous poster comment about the other top rated parsnip soup. That one's good too, but this one's better!
21st Nov, 2018
Tasty soup which is quick and easy to make
11th Dec, 2017
This is insanely good! Way better than the other top rated parsnip soup on here too! (I've made both)
10th Oct, 2016
The only vegetable I don't really like is parsnip................I like this
11th Jan, 2014
Easy and delicious. Great flavours.
2nd Dec, 2013
Mmmm so good.
1st Nov, 2013
Love it! Love it!
3rd Jan, 2013
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.
1st Feb, 2012
27th Mar, 2011
Fantastic flavours, a real crowd pleaser.


Iseult Masterson's picture
Iseult Masterson
15th Sep, 2019
I have 2 questions: Can anyone who has made this recipe please give an indication of the amount of parsnips by weight, unpeeled? 6 large parsnips seems a lot, but the parsips I have are very big. Also I'm wondering about the cardamom pods - are they to be put in whole and then blended in the soup or to be fished out before blending? Thanks.
goodfoodteam's picture
17th Sep, 2019
Thanks for your question. This recipe uses 6 medium parsnips. If the parsnips are very large, we'd suggest using 3 - 4. The weight doesn't have to be exact. You can either pick out the cardamom pods before blending or blend them in a for a stronger flavour.
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