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Recently we were fortunate enough to receive a nice batch of parsnips from someone at our allotment site. Because I hate waste I set to work thinking of ways to use them up. I decided upon a soup and a few batches of parsnips ready for roasting alongside roast dinners. Scroll down to see my spicy parsnip soup recipe.
Spicy parsnip soup
- 1 tbsp olive oil
- 1 tbsp butter
- 2 garlic cloves or puree
- 1 fresh chilli
- 1 tsp mild curry powder
- 1 litre vegetable stock
- 1 tsp ground black pepper
- 1 onion
- 2 parsnips large
Fry the onion in the butter and olive oil. This combination helps to stop the onions from catching and burning.
Once the onion is translucent add the chopped parsnips.
Added the garlic cloves, chopped chilli and the curry powder. Fry for a couple of minutes.
Add 1 litre of hot vegetable stock and allow the soup to cook for about 20 minutes until the parsnips were cooked through.
Once cooked blend using a stick blender.
Enjoy with fresh bread or croutons.
If you’re a fan of super smooth soup then you may want to run this through a sieve, or blend it for longer, to ensure a smooth consistency.
To make this extra luxurious add a little dash of double cream.
This soup has a wonderful kick to it, thanks to the chilli. If you’re not a fan of such strong flavours then you can leave the chilli out completely, or replace with mild chilli powder. I think the parsnips add a wonderful flavour to this soup and it is a real change from the normal tomato based soups I eat.