Spicy Parsnip Soup Recipe

Name: Spicy Parsnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: olive oil; 1 teaspoon butter; 1 large onion, peeled and roughly chopped; 2 garlic cloves, peeled and roughly chopped or 2 teaspoons of lazy garlic, in jars; 1 teaspoon of peeled and roughly chopped fresh ginger or 1 teaspoon of lazy gingerroot, in jar; 1 tablespoon garam masala (or any normal curry powder); 6 medium parsnips, peeled and chopped into chunks; 2 carrots, peeled and chopped into chunks; 500 ml milk; 1 liter vegetable stock; sea salt, and; fresh ground pepper; 1 red fresh chili peppers, deseeded and finely sliced (optional) or 1 teaspoon of lazy red chile, in jar (optional); handful fresh coriander leaves (optional)

Servings: persons

olive oil
1 teaspoon butter
1 large onion, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped or 2 teaspoons of lazy garlic, in jars
1 teaspoon of peeled and roughly chopped fresh ginger or 1 teaspoon of lazy gingerroot, in jar
1 tablespoon garam masala (or any normal curry powder)
6 medium parsnips, peeled and chopped into chunks
2 carrots, peeled and chopped into chunks
500 ml milk
1 liter vegetable stock
sea salt, and
fresh ground pepper
1 red fresh chili peppers, deseeded and finely sliced (optional) or 1 teaspoon of lazy red chile, in jar (optional)
handful fresh coriander leaves (optional)

1
Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, until the onions are soft.
2
Drop in the chopped parsnips and carrots, and stir together, ensuring that everything gets coated in the oil and flavours.
3
Pour in the milk and stock, season and bring to the boil.
4
Turn down the heat and simmer for 30 minutes with a lid on. During this time.
5
Add the optional chillies, if required. May want to wait until blended and taste.
6
After 30 minutes check the parsnips are cooked and soft, if so use blender or liquidiser to blend soup.
7
Serve with optional coriander leaves.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: olive oil, 1 teaspoon butter, 1 large onion, peeled and roughly chopped, 2 garlic cloves, peeled and roughly chopped or 2 teaspoons of lazy garlic, in jars, and more.

Yes, Spicy Parsnip Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Parsnip Soup

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