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Spicy Parsnip Soup



A few months ago, I made a cream of parsnip soup which can be seen here:

This time, I have developed the soup since by adding traditional Asian spices like cumin and turmeric which are good to have at this time of the year where coughs and colds are about.

These spices complement the parsnips the same way they do carrots. In addition, I added honey to bring out the sweetness of the parsnips. It is very reminiscent of roasted honey parsnips in the form of a soup.

I love creating and developing previous dishes I have made. I also like the mustard yellow colour of soup as well because it brings a warmth to the soup. That was the turmeric that brought that amazing colour out. This is a soup to have if you are feeling under the weather. Nice to add a bit of spice to the winter.

Prep: 15 mins
Cooking time: 1 hour
Serves: 3 people

-1 bag of parsnips

-1/2 red onion chopped

-1 1/2 knob of butter

-2 tsp Garlic paste

-2 Tbsp onion powder

-1 tsp parsley

-1 tsp Marjoram

-1 tsp thyme

-1 tsp cumin seeds

-1 tsp ground cumin

-1 tsp turmeric

-1 Tsp Garam masala

-1 tsp cayenne pepper

-1 Tbsp honey

-50ml of milk

-Salt and pepper to taste

  1. Wash and cut the parsnips into batons.

  2. Fry the parsnips in butter until golden and soft on a medium heat.

  3. Place the cooked parsnips into a food processor and blend (add some butter if you have difficulty blending).

  4. Add a little bit of oil to a medium saucepan on a medium heat.

  5. Add the pureed parsnips to the saucepan.

  6. Add milk to the puréed parsnips and mix.

  7. Add season and herbs and allow to simmer for 20 mins.

  8. Add honey to the soup.

  9. Chop half a red onion and add to the soup.

  10. Serve in a bowl.

  11. Garnish with parsley.



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