Parsnip Soup

A great starter for Christmas day or a filling winter lunchtime treat with a big hunk of bread!
1 small onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon grated fresh ginger root
1 small carrot, thinly sliced
1/2 stick celery, thinly sliced
1/4 teaspoon dried thyme
30g unsalted butter
3 medium parsnips, thinly sliced
500ml chicken stock
ground nutmeg
crème fraiche (if desired)

Parsnip soup


  • Heat the butter in a saucepan and saute onion, garlic, ginger, carrot, celery and thyme for 10 minutes over medium-low heat or until onion is soft.
  • Add parsnips and stock. Bring to the boil. Cover and simmer for 15 minutes until the vegetables are very soft.
  • Puree soup and season with salt, pepper and nutmeg. If the soup is too thick, thin with some water or if you like it creamy with crème fraiche.
Approx serving:
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