Golden parsnip soup

    45 min

    Wonderfully creamy soup that looks as good as it tastes. Makes approximately 2 litres.

    85 people made this

    Makes: 2 litres

    • 2 tablespoons ghee or butter
    • 4 banana shallots, chopped
    • 2 garlic cloves, crushed
    • 1/2 teaspoon kashmiri chilli powder
    • 1/2 teaspoon turmeric
    • 1 teaspoon ground coriander
    • 1kg parsnips, unpeeled and chopped into 1cm cubes
    • 1 vegetable stock cube
    • 1.5 litres boiling water
    • salt and pepper to taste
    • 150ml double cream

    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Gently fry the shallots in the ghee or butter until softened but not browned, about 10 minutes on medium heat.
    2. Add the crushed garlic and fry for 2 minutes, followed by the chilli powder, turmeric and coriander. Fry for 30 seconds to release the flavours.
    3. Add the parsnip and turn to coat with the spices before adding the boiling water and stock cube. Cover and simmer for 25 minutes or until the parsnip is soft enough to be crushed with the back of a spoon
    4. Blend until smooth and add seasoning to taste. Add the cream and gently bring back to boiling before serving.


    If freezing, leave out the cream and add after reheating and before serving

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