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Spicy Parsnip Soup
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5 from 1 vote

Spicy Parsnip Soup

This quick and easy Spicy Parsnip Soup recipe combines the wonderful flavours of parsnips, ginger, cumin, turmeric and garam masala, with just a touch of chilli… The result is a delicious and nutritious soup that can be on the table in under 30 minutes!
Course Main Course, Soup, Starter
Cuisine British
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 255kcal
Author Eb Gargano

Ingredients

  • 1 tablespoon olive oil
  • 2 onions peeled and diced
  • 1 cm ginger grated (or 1 teaspoon pre-chopped ginger – see Note 1)
  • 2 cloves garlic
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • ½ teaspoon dried chilli flakes or to taste
  • 1 kg parsnip peeled and cut into small chunks (roughly 1cm cubes)
  • 750 ml vegetable stock (from a cube is fine – I used 1 x Kallo organic vegetable stock cube)
  • Salt and pepper to taste (See Note 2)
Metric - US Customary

Instructions

  • Place the olive oil and diced onions in a fairly large saucepan and gently fry the onions for 4 minutes, with the lid on, until softened but not brown. Stir occasionally.
  • Add the ginger, garlic, garam masala, cumin, turmeric and chilli flakes and fry for 1 more minute on low, stirring frequently. Add a small splash of water if it gets too dry.
  • Add the chopped parsnips, vegetable stock, salt and pepper, and turn up the heat. Bring to the boil, then turn the heat right down and simmer for 15 minutes with the lid on, or until the parsnip pieces are quite soft.
  • Tip the soup into a blender and blitz until completely smooth. PLEASE TAKE CARE AS THE SOUP WILL BE VERY HOT! (See Note 3.)
  • If necessary, return the blended soup back to the saucepan and warm back up to your desired temperature. You may also wish to check the seasoning at this point too. If the soup is a little thick for your tastes, add a little extra water at this point to achieve your desired consistency.
  • Ladle the soup into bowls and serve with homemade bread.

Notes

  1. To make this soup even easier, you can use ready chopped frozen ginger – which is easy to find in most supermarkets.
  2. I prefer to only add black pepper to this soup, as the salt content of the stock cube makes this soup salty enough for my tastes.
  3. If you prefer, you can use a stick blender or potato masher - or leave the soup un-blended.
  4. Suitable for freezing.
  5. Nutrition information is approximate and meant as a guideline only.

Nutrition

Calories: 255kcal | Carbohydrates: 52g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 203mg | Potassium: 1052mg | Fiber: 14g | Sugar: 14g | Vitamin A: 82IU | Vitamin C: 47mg | Calcium: 112mg | Iron: 2mg