Starters & Light meals

Spiced parsnip soup


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  • 12 parsnips
  • 1 T olive oil
  • 1 t ground cumin
  • 1/2 t dried chilli
  • 1/2 t ginger
  • A pinch of sea salt
  • 2 onions
  • 1 potato
  • 1 t olive oil
  • 3 cups chicken stock
  • 2-3 T milk

Preheat the oven to 180°C. Peel and slice parsnips, toss in olive oil and arrange on a baking tray.

Scatter over ground cumin, dried chilli, ginger and a pinch of sea salt. Roast for 15 – 20 minutes until sticky and golden.

Chop onions and one potato. Place in a saucepan with olive oil and sweat for 10 minutes, then add the roasted parsnips and chicken stock.

Simmer for 10 minutes before removing from the heat and blending with milk. Season and reheat in a clean saucepan.

Serve hot with chunks of rye bread.

TASTE’s take:
Eating seasonally is one of the best things you can do for your body and for the environment. Parsnips are in season now and they’re packed with flavour and nutrients.
Their sweetness intensifies when they are roasted and the sugars caramelise. This is a thick, rich soup but it does not contain any cream or butter

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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