Creamy Parsnip Soup

If you’ve still got plenty of parsnips left after the Sunday roast, here’s a great way to make the most of them with this rich, creamy soup. Perfect as a starter or served with a sandwich for a light lunch, use a little more cumin if you’d like extra heat. It looks even more impressive when served with a sprinkling of paprika and a swirl of single cream.

Creamy Parsnip Soup


  • 40g/1½oz butter 
  • 1 onion peeled and sliced 
  • 700g/1½lb parsnips, peeled and finely diced 
  • ½ teaspoon ground cumin 
  • 1.2 litres/2 pints chicken or vegetable stock 
  • Salt and freshly ground pepper 
  • 150ml/¼pint single cream 
  • Paprika to sprinkle when serving

Serves 6


  1. Melt the butter in a large pan, add the onion and cook without colour for about 5 minutes.
  2. Add the parsnips and cook gently for about 3 minutes. Add the cumin, stock and seasoning.
  3. Bring to the boil and simmer gently until the vegetables are tender. Cool slightly and puree in a food processor. For a really smooth and silky soup, pass the soup through a sieve.
  4. Return the soup to the cleaned pan, check the seasoning and reheat but do not boil. Add the cream, saving a little to swirl on each portion. At this stage if you feel the soup is a little thick add some milk. Re-check the seasoning.
  5. When ready to serve, pour the soup into a serving bowl and swirl with the cream and sprinkle with the paprika.
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