Winter Parsnip Soup

Parsnips never tasted so good

This is one of the most delicious soups I have ever tasted. This is a Deliciously Ella recipe and you can find it on her website here. I’m absolutely in love with it, I feel it is going to become a winter staple in my house. Roasted parsnips are one of my fave things to eat, especially when doused in maple syrup and salt. But this is another take on parsnips and it is so worth trying out. All the different spices really help to bring out the flavours of the parsnips. Plus the Tumeric gives it a beautiful colour.

Buy your favourite crusty bread to have along side this thick creamy soup.



8 Parsnips

Chilli Flakes

Cumin Seeds

900ml Water

Olive Oil for roasting

Salt & Pepper

1 Tin Coconut Milk

2 Teaspoons Tahini

2 Teaspoons Sesame Oil

3 Gloves Garlic

2 Teaspoons Ground Ginger

1 Teaspoon Mustard Seeds

2 Teaspoons Apple Cider Vinegar

1 Teaspoon Tumeric


Roast the parsnips with olive oil, salt, pepper and a teaspoon of chilli flakes (or more if you like it extra hot) on 180 for 45 mins.

Once they beautifully golden and soft blend them up with the rest of the ingredients in a blender. You may have to do a bit at a time because mine was starting to seep out of the lid when I put it all in at once.

Reheat a portion on your hob once blended and completely smooth.

I like to add tons of pepper and a few chilli flakes on top.

Enjoy with some delicious bread.