SPICED PARSNIP SOUP

SPICED PARSNIP SOUP

Spiced Parsnip Soup is an earthy and comforting blend of creamy parsnips infused with warming nutmeg and softened by coconut milk. This elegant yet simple soup transforms humble root vegetables into a silky and gently spiced dish that’s both satisfying and easy to prepare. Each spoonful offers natural sweetness from the parsnips, balanced with a savoury depth from the broth and a velvety finish from the plant-based cream. It is perfect for cool days, which offers an immune-supporting boost and a naturally gluten-free and vegan option. Whether enjoyed as a light lunch or a nourishing dinner starter, it brings both comfort and nutrition to the table. Pair it with crusty seeded bread or a vibrant green salad for a well-rounded and wholesome meal. Quick to cook and easy to customise, this soup is a warm and aromatic staple for any seasonal kitchen.

RECIPE CATEGORY

Lunch

SERVING SIZE

1

CUISINE

British

PREPARATION/TECHNIQUES

Simmer

OCCASION/HOLIDAY

Winter

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegan, Vegetarian, Low Fat, Healthy, Quick & Easy, Wheat / Gluten-Free

DISH TYPE

Soup / Stew

INGREDIENTS

There are the following ingredients for Spiced Parsnip Soup:

• ¾ cup parsnips, chopped
• ¾ cup vegetable broth
• ¼ cup coconut milk
• Pinch of ground nutmeg
• Pinch of Salt to taste

FULL NUTRITIONAL INFORMATION

• Calories: 188.5 kilocalories
• Fat: 12.4 grams
• Saturated Fat: 10.7 grams
• Carbohydrate: 19.8 grams
• Sugar: 4.8 grams
• Sodium: 191.8 milligrams
• Fibre: 4.9 grams
• Protein: 2.4 grams
• Calcium: 53.0 milligrams
• Iron: 2.4 milligrams
• Potassium: 507.2 milligrams

PREPARATION

These steps are followed for the preparation of Spiced Parsnip Soup:

• Combining Ingredients: In a small pot, combine the chopped parsnips and vegetable broth over medium heat.
• Cooking Parsnips: Bring to a gentle boil and reduce to a simmer for 12 to 15 minutes until the parsnips are very soft.
• Adding Coconut Milk and Nutmeg: Stir in the coconut milk and a pinch of ground nutmeg.
• Blending the Soup: Using an immersion blender, blend it until completely smooth and creamy.
• Final Seasoning: Season with salt to taste and stir to combine.
• Serving: Pour into a bowl and garnish with a light sprinkle of nutmeg if desired. Serve hot.

PREP TIME

5 minutes

COOKING TIME

15 minutes

TIPS

• Parsnip Prep: Peel parsnips thoroughly for a smooth and clean flavour.
• Faster Cooking: Chop parsnips into small and even pieces for quicker softening.
• Coconut Swirl: Reserve a teaspoon of coconut milk to swirl on top before serving.
• Enhanced Spice: Add a dash of cinnamon or white pepper for extra warmth.
• Texture Control: Blend completely smooth or leave some parsnip chunks for added body.

VARIATIONS

• Carrot Blend: Swap half the parsnips with carrots for a sweeter twist.
• Protein Boost: Stir in a few tablespoons of cooked red lentils.
• Creamy Alternative: Use oat cream or almond cream in place of coconut milk.
• Herby Twist: Add thyme or sage for an aromatic profile.
• Spicy Version: Include a pinch of cayenne pepper or curry powder for an extra kick.

PREPPING AND STORAGE

• Refrigeration: Store cooled soup in a sealed container for up to 3 days.
• Freezing: Freeze in portioned and freezer-safe containers for up to 2 months.
• Reheating: Warm gently in a saucepan, stirring in a splash of broth if too thick.
• Make-Ahead: Chop parsnips in advance and store refrigerated for up to 24 hours.