Recipe Spiced Parsnip Soup

Morning Glory

Obsessive cook
Staff member
19 Apr 2015
Local time
7:35 AM
Maidstone, Kent, UK
Its such a simple recipe and you can make it as spicy as you like by adding extra chilli. I served the soup with a toasted camembert sandwich for a complete meal.


25g butter
1 medium onion, finely chopped
20g ginger grated (1 tbsp)
2 tsp fresh turmeric, grated
2 fat cloves of garlic, grated
1/2 tsp each of fenugreek seeds, cumin seeds, ground coriander
280g parsnips (chopped into small pieces)
250 ml veg stock
200ml water
1 medium sized medium hot red chilli deseeded and finely chopped
Juice of half a lemon
Salt to taste
Chilli flakes and olive oil to finish

  1. Melt the butter in a large non-stick pan. Add the onions and cook gently until they soften.
  2. Add the ginger, and garlic to the pan and cook for a few minutes.
  3. Add all the other ingredients and simmer until the parsnips are tender. Purée the mixture (I used a stick blender). Add more water if required and heat through.
  4. Serve scattered with chilli flakes and drizzled with olive oil.
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