Spiced Chili Parsnip Soup

Spiced Chili Parsnip Soup Recipe

A Delectable and Spicy Parsnip Soup
Yield: 6    Preparation Time:     Cooking Time:
Parsnips work well with Indian spicing giving this soup a deliciously spicy flavor. The addition of coconut milk makes the flavor a bit more subtle.


5 parsnips, peeled and roughly chopped
1 onion, finely chopped
1 carrot, finely chopped
1 leek, (white part only), finely chopped
1 celery stalk, finely chopped
1 chili, deseeded and finely chopped
2cm piece of fresh ginger, finely chopped
3 garlic cloves, finely chopped
1 tablespoon sunflower oil
2 tablespoons butter
2 cardamom pods
600ml hot vegetable stock
400ml coconut milk
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 tablespoons chopped coriander
Sea salt and freshly ground black pepper

Recipe Instructions

Fry the ingredients.
Heat the butter and oil in a large frying pan and add the onion, garlic, ginger and chili. Cook for 5 minutes until the onion has softened. Stir in the spices and cook for another minute. Reduce the heat and add the carrot, celery and leek. Cook for 5 minutes. Add the parsnip chunks and ½ the chopped coriander and mix thoroughly. Cook for 2 minutes then pour in the coconut milk and the hot stock.

Make the soup.
Bring the soup to the boil then reduce the heat and simmer covered for 15 – 20 minutes until the vegetables are soft. Remove from the heat and allow to cool slightly. Pour into a food processor and blitz. Reheat gently, season to taste and sprinkle over the rest of the chopped coriander.