Parsnip Soup


  • about 900g parsnips

  • 1 big onions (chopped)

  • 2 garlic cloves (crushed)

  • 50g butter

  • 10ml/ 2 tsp ground cumin

  • 5ml/ 1 tsp ground coriander

  • about 1.2 liters/ 5 cups hot chicken stock

  • 150ml single (light) cream

  • salt and ground black pepper

  • chopped fresh chives or parsley and/ or croutons to garnish


  1. Peel off the skin and thinly slice the parsnips.

  2. Heat up butter in a large pan.

  3. Add in the sliced parsnip and chopped onion with the crushed garlic. Gently cook until softened but not colored. Stirring occasionally.

  4. Add in ground cumin and ground coriander. Stirring for 1-2 minutes, then gradually blend in the hot chicken stock and mix well.

  5. Cover and simmer for about 20 minutes, or until the parsnip is soft. Puree the soup, adjust the texture with extra stock or water if it seems too thick. Adjust the seasoning.

  6. Add in cream and reheat without boiling.

  7. Serve immediately. Sprinkled with chopped chives or parsley and/ or croutons, to garnish.

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