This spicy parsnip soup recipe is sweet, creamy and has a gentle spicy hint. It’s the most comforting soup I know and is deeply nourishing.
In my younger days of partying a little too hard, I had a wonderful friend called Maurice.
More than once he came round to look after my housemate & I when we weren’t doing a very good job of it ourselves.
He would bring a can of Baxters Spicy Parsnip Soup with him, and feed us up.
It became a kind of gastro comfort blanket.
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 mins
Cook Time
25 mins
Total Time
45 mins
Ingredients
- 450 g parsnips peeled & chopped
- 1 carrot peeled & chopped
- 1 onion chopped
- 1 potato peeled & chopped
- 2-4 cloves garlic
- 850 ml 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
Instructions
- Fry the onion and garlic in a little oil. Add the spices and fry for a couple of minutes to release their flavours.
- 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.
- 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.
- 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.
- Edited to add; When topping up with boiled water, add 1/2 a can of coconut milk too. Wowsers!
Parsley Sage says
Lovely tribute to a man who helped you feel human again after those naughty nights :)
Jane Sarchet says
:) Thanks parlsey, he’d like that!
Janie x
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 :)
Christie - Food Done Light says
I love parsnips and the story behind it makes it even better.
Jane Sarchet says
Me too Christie, thanks for stopping by!
Janiex
Tammy/Our Neck of the Woods says
This sounds and looks utterly delicious! It’s right up my alley. Maurice sounds like he was a great friend and so nice you can remember him every time you make this soup :)
Jane Sarchet says
Thanks Tammy, he was a great friend x
Nancy/SpicieFoodie says
Hi Jane,
Sorry to hear Maurice is no longer with us. I think it is a lovely way to honor him. I’ve always liked parsnip but other than roasted I don’t know how to cook it. Thanks so much for sharing your soup -it sounds divine!
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
Jonny says
Have to say.. That soup was the best I did ever had :0)
Jane Sarchet says
Blimey, really? Praise indeed honey :) xxx
Buttons says
Oh what a truly wonderful way to remember and share the memory of your friend. Sounds and looks delicious. B
Jane Sarchet says
:)
Lisa Lynn 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!
Jane Sarchet says
What a shame Lisa, so often you can get away with planting old seed. Better luck next year!
Janie x
Bigg Sis says
This sounds heavenly…. interesting spices and parsnips. I adore parsnips. Thanks so much for sharing! I found you on Wildcrafting Wedensdays!
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
Kathy @ Mind Body and Sole says
That looks SOOO good! :) Thanks for sharing your real food recipe on Wildcrafting Wednesday! :)
Jane Sarchet says
Hey Kathy, you’re welcome! Glad you liked the look of it :)
Janie x