Frances’ Parsnip Soup

parsnip soupIngredients

  • 3 Large or 5 small parsnips, 2 cm rounds
  • 1 onion sliced thinly
  • oil
  • 2 bay leaves
  • 3 carrots chopped into 2 cm rounds
  • a stock cube / vegetable bouillon for 1ltr of stock
  • 1tsp ground cumin
  • 1tsp ground coriander


  1. Chop the veg
  2. Heat the oil in a large saucepan
  3. Add the onion and cook until translucent, around 3-5 minutes
  4. Add the cumin and coriander and bay leaves, stir and cook for a minute
  5. Add the carrots and parsnips, stir, cook for 3 minutes
  6. Add 1ltr stock to cover the veg, cover and cook for 30 minutes, simmering
  7. Once parsnips are cooked through, let the soup cool for 5 minutes then blend
  8. Heat the blended soup through and serve with a slice of bread

One Comment Add yours

  1. Erinma Ochu says:

    Very tasty – and easy to make. A perfect soup for a cold day.

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