Olive Magazine
Spiced Parsnip Soup Recipe

Spiced parsnip soup

Published: October 7, 2015 at 3:50 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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
Nutrition:
HighlightNutrientUnit
low inkcal159
fat5.1g
carbs24.1g
fibre8.8g
protein4g
salt0.7g
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Make this spiced parsnips soup, then check out our roast parsnipsmaple-roast parsnipsparsnip 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

  • 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

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.

Plenty more

Moroccan Vegetable Soup Recipe
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