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SPICED PARSNIP & GINGER SOUP

Spiced Parsnip & Ginger Soup. ⁠ Garnished with Crispy Parsnip skin ‘Crisps’ ⁠ This Low waste recipe is perfect for those chilly autumnal nights.


This soup:

  • Can be done in under an hour
  • is low waste
  • Ultimate feel good comfort food
  • Like a hug in a bowl
  • Freezes well

Pro tip: Make it Low waste!

Peel the skins directly into a tupperware pot and shake with 1-2 TSP of oil and salt and pepper. Then spread out evenly on a tray and bake/ roast gently in the oven for 10-12 minutes on 180°C. Keep an eye on them! They burn quickly! I know from experience……

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SPICED PARSNIP & GINGER SOUP

  • Author: Megan
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Yield: 4 Bowls 1x
  • Category: Soup
  • Method: Blender
  • Cuisine: British
  • Diet: Vegan

Description

If you’re like me and have a bit of ginger to use up, and a few sleepy looking parsnips knocking about in the fridge. Whip this soup up you won’t regret it! It is like Autumn in a bowl!


Ingredients

Scale
  • 500g Parsnips – roughly chopped
  • 1 Large Onion or 2 medium – Diced
  • 34 Garlic Cloves – crushed
  • 5cm piece of Ginger – peeled and diced
  • 800ml Vegetable stock
  • 200ml unsweetened plant milk – I use Good Hemp, it adds another layer of creaminess without making it sweet.

 

  • 1/4 tsp cardamom (shelled)
  • 1/4 tsp cumin seeds
  • 1/4 tsp ground mace / nutmeg
  • 12 tsp Maple Syrup
  • Salt and Pepper to taste

Instructions

  1. Peel parsnips, save the skins for parsnips crisps* 
  2. Add parsnips to a roasting tray and roast at 180°C until cooked through and lightly golden. Set to one side to cool whilst cooking the onions. 
  3. Sauté onions, garlic, ginger and spices on a med-low heat until onions are cooked and spices are fragrant. De-glaze the pan with a little water or some of the stock – DO NOT throw the liquid away! this is added flavour! 
  4. Add cooked parsnips, onions and spices to a blender with the stock, maple syrup and plant milk, blend until smooth. Season with Salt and Pepper to taste.
  5. Gently heat soup and enjoy.

Optional: garnish with parsnip crisps, toasted walnuts and lots of cracked black pepper.


Notes

*To make the parsnip crisps, add to a tupperware pot with 1-2 tsp of oil and salt and pepper, shake with lid on to coat evenly, then spread out evenly on a baking tray and bake until crispy (approx 10-11 mins at 180°C)

Keywords: soup, parsnip, autumn soup, winter warmer

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