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Spiced parsnip soup

Spiced parsnip soup

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal261
fat15g
saturates7g
carbs28g
sugars13g
fibre9g
protein5g
low insalt0.58g
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Ingredients

  • 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

To serve

  • 1 tsp olive oil
  • 1 tsp toasted cumin seeds
  • 1 red chilli , deseeded and sliced
  • coriander leaves

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, November 2009

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A star rating of 4.5 out of 5.27 ratings
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