Aunt Loulla's Parsnip Soup

Updated post.

I wasn’t a mad fan of the old parsnip until recently I tasted my Auntie Loulla’s parsnip soup. Now, I love parsnip everything and just ordered a batch with the supermarket delivery. Roasted parsnips, parsnip crisps, parsnip hash browns, my parsnip-admiration now knows no bounds. That’s the power of delicious dishes, they can utterly transform the way you feel about food. It really is that simple and something to remember when encouraging your kids to try and enjoy new foods and especially vegetables. Drizzle them in olive oil, add to pies, casseroles and of course soup.

I now adore parsnip’s sweet, earthy flavour and right now is absolutely the right time to enjoy them while they’re in season. I opt for a plant-based version.

Parsnip soup is the perfect winter warmer and my Aunt Loulla (who is an extremely talented chef and award winning restaurateur of Kosmos in Manchester) makes the ULTIMATE parsnip soup.

Auntie Loulla

A dreamy, creamy soup you’ll want seconds and thirds of, I promise!

Over to Loulla…

A steaming bowl of parsnip soup is perfect for a cold winter’s day. With almost no fat, no cholesterol and no sodium, parsnips are perfect for those wanting a healthy, filling soup for lunch or dinner.

Omit the cream for an even lower calorie option…

How to make parsnip soup

Parsnip Soup Recipe

Loulla’s Parsnip Soup

Ingredients

  • 2 tbsp. olive oil
  • 25g (1oz) butter
  • 1 large onion, chopped roughly
  • 2 gloves garlic, left whole
  • 6 large parsnips (1 kg) peeled and chopped into chunks
  • 1 large potato, peeled and chopped
  • 2 tsp curry powder or garam masala
  • 2 tbsp. honey
  • 2 sprigs fresh thyme
  • Salt and freshly ground black pepper
  • 1.5 litres (2 ½ pints) chicken stock or organic vegetable/vegan stock
  • Juice ½ lemon
  • 300mls (½ pint) double cream or full fat milk/vegan alternative
  • For garnish
  • 1 parsnip, peeled, then using a potato peeler,
  • Peel long strips
  • Oil for deep-frying
  • Few leaves of fresh coriander or parsley

Loulla's Parsnip Soup

winter soup recipes

Method

  1. Heat the oil and butter in a large saucepan, add the onions garlic and curry powder.
  2. Gently fry for about 10 minutes, then add the parsnips and potato, season with salt, pepper and thyme.
  3. Pour in the stock, bring to the boil add cream or milk, honey and lemon juice, turn the heat down, cover with a lid, make sure the stock covers the vegetables by 5cm( 2inch) and simmer for 30 minutes or until parsnips are cooked.
  4. Remove from the heat, allow to cool slightly and carefully whiz up using a hand blender or a liquidizer. Return to the pan, taste the soup and adjust seasoning if needed.
  5. Meanwhile, heat a deep-frying fryer to 190c 375f and fry the turnips strips until golden, drain on kitchen paper.
  6. Serve the soup in warm bowls, topped fried turnips, sprinkled with a few coriander leaves.

Delicious!

Do also join Loulla’s private Facebook Group which has thousands of members: Loulla’s Recipe Share.

Buy my bestselling book in paperback or audio

Mumboss: The Honest Mum's Guide to Surviving and Thriving at Work and at Home

Available on Amazon or Audible

MUMBOSS by Vicki Psarias

Like what you've read? Then why not follow Vicki on Facebook, Twitter, YouTube, Pinterest and Instagram

Never Miss A Post!

Subscribe to HonestMum for my weekly email newsletter where I share my new blog posts, blogging tips, event invitations, competitions and news about my new book. I never share your personal data with third parties.


2 Responses

  1. Soffy

    Love this! I never ever ate parsnips until I started weaning my little girl a few months ago and bought them for her and thought why not try myself and see what she’s eating, I now love them. We are never out of parsnips in this household, I will definitely be trying this out so thank you for sharing!

    Reply

Leave a Reply

Your email address will not be published.

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.