Parsnip Soup

October 11, 2016

This is a really good soup for Christmas lunch. Make it thinner and add a swirl of cream. Garnish with some fresh green herbs, slices of orange or satsuma and a sprinkle of ground cloves.


2 onions diced

2 tablespoons of olive oil or the equivalent in butter

2 chopped cloves of garlic

1 teaspoon of ginger powder

1 teaspoon of ground cardamom

1 teaspoon of ground coriander

1 teaspoon of ground cumin

1 litre--2 pints of stock, either homemade or a vegetable or chicken stockcube

1 kilo--2 lbs--4 very large parsnips peeled and chopped into small cubes

salt and pepper to taste

1 apple peeled and grated for the garnish

basil or parsley chopped for the garnish


Fry the onions in the oil-butter for about 5 minutes, I prefer not to brown the onions but let them cook and sweat in the oil-butter.

Add the garlic and cook for 2 more minutes

Add all the spices. I did not have the cardamom so I just left it out.

Add the stock

Add the cubed parsnips

Bring to the boil and simmer for 1 hour.

Put all the soup in a blender

Add salt and pepper to taste

Grate the apple and use as a garnish with the fresh herbs


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