Spicy Parsnip Soup

| | ,

Spicy Parsnip Soup

Parsnip Soup

Jump to recipe

I first made this parsnip soup at my partner’s house a few years ago before we lived together.  We used to spend alternate weekends at each other’s houses and I would feel a little bit like I’d lost a limb when we were planning food at his house from his selection of 2 cookery books rather than my 100+ (I know it’s excessive but I love them).

But not having too much choice can mean you cook things that you might not usually choose and this falls into that category.  If you just read the ingredients it doesn’t sound particularly promising but it’s actually very, very good.  Anyway, give it a try and see what you think.  There’s a bit of chopping to do but once that’s out of the way it’s very easy.

Parsnip Soup Ingredients

The original recipe is from a book called “What’s Cooking Vegetarian” by Jenny Stacey.

Spicy Parsnip Soup

Servings 2


  • 1 tbsp oil
  • 1 tbsp butter
  • 1 red onion chopped
  • 2 cloves of garlic chopped
  • 3 parsnips chopped
  • 2 tsp garam masala
  • 1/2 tsp dried chilli flakes
  • 1 tbsp plain flour
  • 1.5 pt stock
  • Black pepper
  • Juice of 1/2 lemon


  • Fry the onion, garlic and parsnip in oil and butter for 5-10 minutes, stirring occasionally.
  • Stir in the garam masala and chilli and cook for 30 seconds.
  • Stir in the flour and cook for another 30 seconds.
  • Add the stock, bring to the boil and simmer for 10-20 minutes (until the parsnip is cooked).
  • Stir and mash some of the parsnips up a bit.
  • Add lemon juice and black pepper to taste.

A note about salt

You might have noticed that I rarely mention salt in my recipes. I just don’t use it a lot. I’m sure a lot of people would think my cooking is ‘under seasoned’ but I have to watch my blood pressure and I’m used to not using much. There are some things, like rice, where I add a bit at the table but I rarely add it into my cooking.