Spiced and Roasted Parsnip Soup recipe

Preparation Time: 30 minutes | Cooking Time: 50 minutes

This gently spiced roasted parsnip soup is perfect for dinner parties and casual lunches alike. Parnips are roasted in the oven, then simmered in a soup with sweeted spiced onions and finished with milk and cream. Serve with crispy croutons.


  • 900g parsnips
  • 3 carrots
  • 2 celery stalks
  • 1 onion
  • 3 garlic cloves
  • 2 tbsp. butter
  • 1 tbsp. oil
  • Salt and pepper
  • 1 litre chicken stock
  • 250ml milk
  • 125ml double cream
  • 1 tbsp. brown sugar
  • 1 tsp. ground ginger
  • 1/2 tsp. each ground allspice, cardamom and nutmeg
  • Pinch of cayenne pepper


  1. Dice the parsnips and carrots. Toss with 1 tbsp. oil and salt and pepper, lay in a foil lined baking tray and bake at 220C for 30 minutes or until golden and tender. Set to one side.

  2. Meanwhile, finely dice the onion and celery. Mince the garlic. Heat butter in a large saucepan and add the onion and celery. Cook until golden and sweet. Add the garlic and fry for 1-2 minutes, then add the brown sugar, ginger, allspice, cardamom, nutmeg and cayenne and fry for 30 seconds or until fragrant.

  3. Add the parsnips and fry for 1-2 minutes, then add the chicken stock and simmer until all of the veggies are tender, around 15 minutes. Take off the heat and pour into a blender or use a stick blender to whiz until smooth.

  4. Return to a clean saucepan and add the milk. Bring to a simmer. Take off the heat, stir in the cream and serve.

If you like, omit the garlic or try adding some fresh chilli for extra heat. Recipe serves 12. Can also be frozen.

Recipe Details:

  • Author: Laura Young.
  • Published:

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