Project Description

Parsnip soup

Full Recipe in Details

Parsnips are the most underrated of winter vegetables, with no fat, no cholesterol and no sodium. Parsnips are perfect for healthy families and those that are keeping an eye on their winter weight. They’re also packed full of needed winter vitamins and minerals, high in fibre and folic acid. The parsnip is particularly rich in potassium with 375 mg per 100 g. Several of the B-group vitamins are present, however levels of vitamin C are reduced if cooked on too high a heat (thus the simmer cook recipe below). Since most of the vitamins and minerals are found close to the skin, do not peel, but scrub or wash. Some great recipe variations are to add some curry (left below) or add and mix parsnip with corn, fennel, sweet potato or pumpkin. (Recipe – thanks to Mitch Earl)

  • Olive oil

  • 1 knob butter

  • 1 large onion or bunch of Spring onions, peeled and finely chopped

  • 1 clove of garlic, peeled and finely chopped

  • 8 parsnips, peeled and chopped into 1 cm chunks

  • 500 ml lite milk

  • 1 litre fresh chicken stock

  • Sea salt

  • 100g smoked bacon or chorizo

  • Fresh Basil pesto (make your own if you like as its great for a pasta dish too)

  • Garnish with some fresh Basil or fresh peppery nasturtium leaf and orange/yellow flowers (yes they are edible!)

  • Heat a splash of olive oil and the butter in a large saucepan on a low heat. Add the onion and garlic. Gently fry for around 10 minutes, until the onions are soft and sweet. Drop in the chopped parsnip and pour in the milk and stock, season well and bring to the boil. 

  • Turn down the heat and simmer for about 30 minutes with a lid on. Check that the parsnips are cooked by sticking a knife through them. They should be nicely soft. 

  • When cooked remove them from the heat and carefully blitz up finely using a blender or liquidizer. Pass the soup through a fine sieve to get a super smooth consistency if you like. Taste the soup to see if it needs a little more salt or pepper.

  • Serve with a spoon of pesto, a hand full of cooked smoked lardons and a few sprigs of wood sorrel if you like, and a good hunk of warm crusty sourdough or ciabatta bread.


Have a great week ahead and happy local food eating!

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