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.
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…
Loulla’s Parsnip Soup
- 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
- Heat the oil and butter in a large saucepan, add the onions garlic and curry powder.
- Gently fry for about 10 minutes, then add the parsnips and potato, season with salt, pepper and thyme.
- 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.
- 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.
- Meanwhile, heat a deep-frying fryer to 190c 375f and fry the turnips strips until golden, drain on kitchen paper.
- Serve the soup in warm bowls, topped fried turnips, sprinkled with a few coriander leaves.
Do also join Loulla’s private Facebook Group which has thousands of members: Loulla’s Recipe Share.