Spiced Parsnip & Ginger Soup. Garnished with Crispy Parsnip skin ‘Crisps’ This Low waste recipe is perfect for those chilly autumnal nights.
- 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……Print
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!
- 500g Parsnips – roughly chopped
- 1 Large Onion or 2 medium – Diced
- 3–4 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
- 1–2 tsp Maple Syrup
- Salt and Pepper to taste
- Peel parsnips, save the skins for parsnips crisps*
- 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.
- 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!
- 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.
- Gently heat soup and enjoy.
Optional: garnish with parsnip crisps, toasted walnuts and lots of cracked black pepper.
*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