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Spiced Parsnip Soup


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  • 1 Tbsp oil
  • 1 onion, finely chopped
  • 1 leek, thinly sliced
  • 1/2 tsp sugar
  • 1/2 tsp finely grated fresh ginger
  • 1/4 tsp ground turmeric
  • pinch of ground nutmeg
  • 1 lb parsnips, peeled and thinly sliced
  • 1 potato, peeled and thinly sliced
  • 3 cups chicken stock
  • salt and freshly ground black pepper
  • 1/2 cup creamy yogurt
  • 1 Tbsp chopped pistachio nuts



Step 1

1. Heat the oil in a large saucepan and add onion, leek, sugar, ginger, turmeric and nutmeg. Cook until the onion and leek are soft. Add the parsnips and potato and cook, covered an additional 5 minutes over a low heat. Pour in the stock and bring to a boil. Simmer for 30 minutes or until vegetables are tender.
2. Blend/Puree contents of saucepan until smooth. Return to pan and gently reheat. Season to taste. Ladle into bowls, swirl in a little yogurt and garnish with the chopped pistachios.

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