Spicy Parsnip Soup with Smoked Garlic Croutons

In my younger days of partying a little too hard, I had a wonderful friend called Maurice, who would come round and look after my housemate & I when we weren’t doing a very good job of it ourselves.

Spicy Parsnip Soup

He would bring a can of Baxters Spicy Parsnip Soup with him, and feed us up. It became a kind of gastro comfort blanket.

Smoked Garlic

Sadly Mo is no longer with us, but I make this soup in his memory, every time I need to feel looked after and nourished. And I send him a nod and a wink as I eat it, proving I can look after myself now :)

Spicy Parsnip Soup with Smoked Garlic Croutons

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes


  • 450g parsnips, peeled & chopped
  • 1 carrot, peeled & chopped
  • 1 onion, chopped
  • 1 potato, peeled & chopped
  • 2-4 cloves garlic
  • 850ml chicken or veg stock
  • 1/2 teaspoon chilli powder (or as much fresh diced chilli as you like)
  • 1/2 teaspoon garam masala
  • 1 teaspoon black pepper
  • 1/2 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 2 slices of bread
  • 2 cloves of smoked garlic
  • 1 tablespoon butter


  1. Fry the onion and garlic in a little oil. Add the spices and fry for a couple of minutes to release their flavours.
  2. Add everything else to the pot and bring to the boil, immediately reducing to a simmer for around 20 minutes or until the vegetables are soft.
  3. Whilst the soup is simmering, cut the crusts off the bread. Cut the slices into little dice, and shallow fry in the butter. When the squares are beginning to turn golden, add 2 chopped cloves of smoked garlic to the pan and fry with the bread.
  4. Blitz the soup with a stick blender when cooked, adding as much freshly boiled water from the kettle to make it as thick as you like it. Pour into bowls and top with the yummy croutons.
  5. Edited to add; When topping up with boiled water, add 1/2 a can of coconut milk too. Wowsers!

Shared with; Homestead Barn Hop, Mix it up Monday, Monday Mania, Melt in your mouth Monday, Wildcrafting Wednesday, Real Food Wednesdays

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  1. Mickie says

    How do you smoke your garlic? Do you do a lot at one time and store it? How do you store it? I realize I have a lot of questions but we ARE talking about GARLIC!!!

    • Jane Sarchet says

      Hey Mickie, you’re so fine, you’re so fine you blow my mind! Hey Mickie! Hey Mickie! Sorry mate, not sure what came over me then. Everything went all 80’s :)

      Anyway, back to the garlic! I must admit to buying my garlic, pre smoked. Sorry. I will now find out how to smoke it, and shall do so on your behalf. I know there’s hot smoking & cold smoking. I think the one I bought was cold smoked as the cloves were hard and raw, whereas the hot smoked ones are mushy and well, cooked.

      Mine of information here, isn’t it :)

    • Jane Sarchet says

      Nancy, do give it a go – I promise you won’t be disappointed!
      Thanks for visiting, I’m off for an early night with your ebook :)
      Janie x

  2. says

    This sounds wonderful…and I do so love parsnips! Unfortunately mine didn’t germinate well this year. Now I know that they should be planted the year you purchase the seed, mine were several years old. So next spring I will definitely be planting more. Saving this recipe!

    Thanks for sharing on Wildcrafting Wednesday!
    Lisa Lynn recently posted..Wildcrafting WednesdayMy Profile

    • Jane Sarchet says

      Hi Bigg Sis! Thanks for leaving the lovely comment :)
      I agree, you can’t really go wrong with fresh, sweet parsnips!
      janie x

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