Recipe: Spicy Parsnip Soup - Jamie

Rating: 4 stars based on 1020 reviews


  • olive oil
  • knob of butter
  • 1 large onion, peeled and roughly chopped
  • 2 cloves of garlic, peeled and roughly chopped
  • a thumb-sized piece of fresh ginger, peeled and roughly chopped
  • 1 tablespoon garam masala
  • 6 parsnips, peeled and chopped into chunks
  • 500ml milk
  • 1 litre vegetable stock
  • sea salt and freshly ground black pepper
  • 1 fresh red chilli, deseeded and finely sliced
  • optional: a handful of fresh coriander leaves
  • crusty bread, to serve


  • Heat a splash of olive oil and the butter in a large saucepan.
  • Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, until the onions are soft and sweet.
  • Drop in the chopped parsnip and stir together so that everything gets coated in the oil and flavours.
  • Pour in the milk and stock, season well and bring to the boil.
  • Turn down the heat and simmer for 30 minutes with a lid on.
  • After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and carefully whiz up using a hand blender or liquidizer.
  • Taste the soup to see if it needs a little more salt or pepper.
  • Serve with a sprinkling of sliced red chilli, a few coriander leaves if you like, and a good chunk of crusty bread.




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