Spicy Parsnip Soup 19 Comments

Jan 5, 2009

Does anyone else love all the root vegetables that are in season right now?

It is rare for parsnip to feature as a key ingredient in most recipes. In this soup parsnip combines with garlic, onion and celery to form a rich and thick consistency for the soup. Turmeric, gives the vegetables an inviting deep gold color to the soup, while the coriander, cumin and chili powder gives the soup warmth, depth and a slight hot touch. I kept the soup rustic. Feel free to use your blender to puree the soup. It’s a perfect soup for a healthier lifestyle.

Spicy Parsnip Soup (Image 2)


1 pound parsnips, peeled and sliced into 1cm thick ‘discs’
1 medium onion, chopped finely
2 cloves garlic, crushed
1 stick celery, chopped finely
1 quart stock (vegetable or chicken)
½ tsp coriander, ground
½ tsp cumin, ground
½ tsp turmeric
¼ tsp chili powder
1 tablespoons sunflower oil
Salt and pepper to taste



Prep Time

15 minutes

Cook Time

15 minutes


Heat the sunflower oil in a large saucepan. Add the onion and celery, and soften for three minutes. Add the garlic and the spices and stir over at high heat for a quarter of a minute, before adding the parsnips and stock. Season to taste. Bring to the boil and simmer until the parsnips are soft, then liquidize to a smooth consistency. Serve with warm crusty bread.


Delicious Magazine UK

Filed Under

Soup, Vegetarian Recipes and Thanksgiving Recipes

Spices Used

Cumin, Chili, Turmeric and Coriander

Other Ingredients Used



this is exactly what I need to eat right now! the parsnip recipe soup sounds delicious.

—Kate, over 5 years ago

I love parsnips, and this sounds like a great way to use them.

lisaiscooking, over 5 years ago

This is exactly what I need right now, something healthy.
Hope you are enjoying your time away.
Stacey Snacks

Stacey Snacks, over 5 years ago

Sounds great. I love simple soups like this that don't take hours to make:-)

Marc @ NoRecipes, over 5 years ago

Oh, I am a big fan of pureed cauliflower soups because of how creamy they are. I bet this is even better, because parsnips have that wonderful, natural nutty flavor to them.

Carolyn Jung, over 5 years ago

Mmmm, I have a big bag of local organic parsnips in the crisper and was planning to make soup with them...
Your recipe is timely and looks delicious!

—Susan, over 5 years ago

This looks like it's going to be very good...I would have to disagree about how long the prep time is, however! I am doubling the recipe, but still--it takes much longer to chop vegetables (perhaps I'm very slow?) Anyway, I look forward to trying the finished product!

—Nicole, over 5 years ago

just made this soup, it is AMAZING! somehow very sweet, so delicious. i didn't have any coriander or celery so left them out, and put in cumin seeds instead of ground cumin. thanks for the recipe i'm eating it now!

—Kate, over 5 years ago

Add 3 diced carrots along with the parsnips. Delicious

—Anne Strohl, over 4 years ago

Is it a quarter pint or litre stock?

—Kat, over 4 years ago

Hi Kat.
A quart is one litre of stock.

—Ursula, over 4 years ago

Just found your blog via a Tweet from @LocalLomons--so glad to have made the discovery. Looking forward to learning more about spices! Soup looks delicious.

Kasey, over 4 years ago

love this recipe making it for the second time, tonight!!!

—jess, over 4 years ago

Yum, im making it now!

—Lucy, over 4 years ago

Had a craving for parsnip soup. Just made this, spot on! Added a little crushed red pepper for kick. Finished with a little fresh lemon juice to brighten the flavors!

—CarebearNJ, over 4 years ago

Just made it for my husband and I for work lunches, added a swede as well to eek it out longer :D

—sarah mcgee, over 4 years ago

Those both look different. i would try it some weekend

Niyaz, over 4 years ago

This recipe sounds great ,the others ive found have cream ,yummy but oh the cals

—Jackie, over 3 years ago

This is excellent! Easier than I expected. I didn't have any stock on hand so just upped the spice. Delicious! Thanks!

—Jen, over 3 years ago

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