www.marissa.co Spiced Parsnip Soup

Spiced Parsnip Soup

A winter vegetable soup with a difference, the parsnips make this soup seem decadently creamy (without any added cream) and the slithers of garlic and mustard seeds that you garnish the soup with turn it into a talking point.  Served at a winter dinner party as a canapé, sit down starter, a main for a light lunch and a meal that you can have sitting and waiting when you get in from a hectic day. This recipe will be one that you will make again and again.

Spiced Parsnip Soup
Preparation time
Cooking time
Total time
A delicious Spiced Parsnip Soup quick to make and serve as a starter, main or served in a shot glass the soup makes a delicious canape.
Recipe type: Soups
Cuisine: Indian
Servings: 4
  • 40g butter or olive oil
  • 1 large onion chopped
  • 750g parsnips, peeled and chopped into small pieces (the smaller the pieces the quicker the cooking time)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¼ - ½ teaspoon hot chilli powder depending on taste
  • 1.2 litre chicken or vegetable stock
  • 150ml milk add more if you prefer a thinner soup (vegans and lactrose intolerants use Coconut, Almond or Soya milk)
  • Garnish (Don't skip this step it really gives the soup a wonderful taste and look)
  • 15ml/1tablespoon sunflower or Olive Oil
  • 10ml/2 teaspoons yellow mustard seeds
  • 1 clove garlic cut into julienne strips
  • salt and pepper to taste
  1. Melt the butter in a large saucepan and fry the onions and parsnips gently for 3 minutes.
  2. Stir in the spices and cook for a further 1 minute.
  3. Add the stock and bring to the boil.
  4. Reduce the heat to a gentle simmer for about 20-25 minutes or until the parsnips are tender.
  5. Cool slightly and blend to a smooth consistency.
  6. Add the milk, you can increase the milk quantity if you prefer a thinner soup.
  7. Return the pot to the stove and heat through gently over a low heat.
  8. Taste and season if needed.
  9. Garnish: This is the step that gives the soup its wow factor
  10. Heat a frying pan with the oil add the garlic and fry until they take colour then add the yellow mustard seeds.
  11. The mustard seeds will pop shield yourself with a lid that you partially cover the pot with.
  12. Ladle into warmed bowls and garnish with the garlic and mustard.
Vegan Option:
Use a vegan vegetable stock and fry in olive oil instead of butter.
Serving Suggestions:
Serve with chucky bead or if you are serving as part of an Indian Style Dinner serve with Naan bread.
The soup can come out on the thick side, I love a thick soup but sometime I have to add more stock to dilute to a thinner consistency.
This is one of my favourite soups and I thank my friend Tracey for introducing me to the flavours.

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