Spicy Parsnip Soup

I’m overjoyed that it’s finally parsnip season here in the UK! Although I am partial to them roasted as they caramelise so beautifully; most all, I love to blend them into a thick, rich, gorgeously spicy soup. Parsnips are crammed full of vitamin C, folic acid and fibre, plus they even have anti-inflammatory and antioxidant proprieties. 

This recipe is a fragrant twist on a classic; I added fresh ginger, turmeric, cinnamon and chili, and as well as made even creamier with coconut milk, there’s no simpler or more nutritious way to warm up this winter. 


  • 1 tbsp of olive oil
  • 1 large onion (roughly chopped)
  • 2 cloves of garlic (roughly chopped)
  • 6 medium-sized parsnips (peeled and roughly chopped)
  • 1 piece fresh ginger (peeled and roughly chopped)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 500 ml coconut milk  
  • 1 litre hot water + 1 cube of good-quality vegetable stock
  • 1 tsp dried chili (or 1 fresh red chili if you like it super spicy!)
  • 1 handful fresh coriander (roughly chopped)
  • salt and pepper to taste


  1. Place a large saucepan on a high heat and add the tbsp of olive oil. Then add the onion, garlic, ginger, tumeric and cinnamon, and then cook, constantly stirring, until the onions are tender.  
  2. Next add the chopped parsnips and stir until well combined and the chunks have been coated in the spices.
  3. In a large glass jub, prepare the stock by mixing the stock cube with 1 litre of boiling water.
  4. Then add the coconut milk and stock to the saucepan mixture, bringing it to the boil for about 1 minute.
  5. Once bubbling, turn down the heat to a gentle simmer, and leave with a lid on for about 20 minutes, until the parsnips have completely softened.
  6. Once the parsnip chunks are soft, remove the saucepan from the heat and leave for at least 5 minutes to cool slightly before whizzing the mixture with a hand blender. Add chili flakes, salt and/or pepper as needed.
  7. Garnish with a sprinkle of chili, pepper and the chopped coriander.

NB. This will freeze for up to 3 months, or keep in the fridge in an airtight container for 4 days.

Spicy Parnsnip 2.jpg