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Parsnip soup

Published: October 7, 2015 at 3:50 PM

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Serves 4

Easy

Total time: 30 mins

A star rating of 5 out of 5.2 ratingsRate

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A velvety, root veg soup is ideal for a chilly evening when you want something quick, easy and filling. This parsnip number is spiced with garam masala and paprika

Vegetarian

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Make this warming parsnip soup, then check out our roast parsnips, maple-roast parsnips, parsnip curry and more parsnip recipes. For more flavour variations on this dish, check out our parsnip and apple soup and carrot and parsnip soup.

Ingredients

Nutrition

• 1 onion

  chopped

• 1 stick celery

  chopped

• olive oil

• 2 carrots

  peeled and chopped

• 500g parsnips

  peeled and chopped

• 1 tsp garam masala

• 1 tsp paprika

• 1 litre vegetable stock

TO SERVE

• double cream
• chilli oil

Nutrition: per serving

• kcal159

  low

• fat5.1g

• carbs24.1g

• fibre8.8g

• protein4g

• salt0.7g

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Method

• step 1

  Fry the onion and celery in 1 tbsp olive oil for 5 minutes until softened, then add the carrot and parsnip for 10 minutes until soft. Add the garam masala and paprika and season, then add the vegetable stock, bring to the boil and simmer for 15 minutes. Using a stick blender, blend the soup until smooth. Swirl in 1 tsp of double cream and a drizzle of chilli oil to serve.

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A star rating of 5 out of 5.2 ratings

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