Spicy sweet potato and parsnip soup

Spicy sweet potato and parsnip soup


16 people made this

About this recipe: Spicy without being hot, this is a lovely thick and aromatic soup which serves two to three depending on size of bowls used.

PippaSztencel Caernarfonshire, Wales, UK

Serves: 2 

  • 1 large sweet potato
  • 1 large parsnip
  • 1 carrot
  • 2 vegetable stock cubes
  • 3 mugs (approx. 900ml) water
  • 2cm cube butter
  • 1 teaspoon turmeric
  • 1 teaspoon rosemary
  • 1 teaspoon basil
  • 1 teaspoon coriander

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Peel all the vegetables and chop them into small pieces, then put them and the butter into a large saucepan.
  2. Fry the vegetables in the butter for about 5 minutes.
  3. Crumble in the stock cubes followed by the spices, herbs, and water, and bring to the boil.
  4. Simmer for 15 to 20 minutes or until vegetables have softened, stirring occasionally.
  5. Blend until smooth with a handheld liquidiser. Eat, and hopefully enjoy. :)

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Reviews (1)


husband said it was the tastiest soup he had ever had. - 28 Jan 2016

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