Spiced Parsnip Soup

Simply Delicious, Healthy & Spicy. Make It Fast.

Mix, grape seed oil,onions, chopped, garlic cloves, crushed, freshly grated ginger, ground cumin, ground coriander, parsnips, peeled, roughly chopped, vegetables stock, freshly chopped coriander.

  • To prep

    40 Mins
  • To cook

    20 Mins
  • Level

  • Yields

  • Kcal 261
  • Fat 15g
  • Saturates 7g
  • Sugars 13g
  • Carbs 28g
  • Salt 0.58g


  1. Step

    10 Min

    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.

  2. Step

    30 Min

    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.

  3. Step

    10 Min

    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 chill and coriander leaves.

Recipe By

Julia Ackerson

My name is Julia Ackerson and I'm a food Blogger, Writer, and Editor at My mission is to share restaurant quality recipes you can easily make at home. I'm all about getting people back into the kitchen.

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