Parsnip Soup Recipe
British · Soup · 40 min total
A creamy, subtly sweet parsnip soup with a hint of warming spices, perfect for chilly days.
10
min prep
min prep
30
min cook
min cook
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 500g parsnips, peeled and chopped
- 1 potato, peeled and chopped
- 750ml vegetable stock
- 150ml double cream
- Salt and pepper to taste
Instructions
- Heat oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic, cumin, and coriander; cook for 1 minute until fragrant.
- Add parsnips, potato, and stock. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in cream, season with salt and pepper, and heat through. Serve hot.
Tips
- For a vegan version, replace cream with coconut milk.
- Soup can be stored in the fridge for up to 3 days or frozen for 2 months.
- Garnish with fresh parsley and a drizzle of cream.
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