Go Back

Parsnip & Ginger Soup

Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 servings


  • 1 tablespoon olive oil
  • 15 g butter
  • 1 large onion
  • 2 garlic cloves
  • 4-5 cm piece of ginger
  • 2-3 whole cardamom pods
  • ¼ tsp ground cumin
  • ¼ tsp cayenne pepper
  • 500 g parsnips peeled and cut into 1cm cubes
  • 800 ml vegetable stock
  • 200 ml whole milk
  • salt
  • freshly ground black pepper


  • Finely chop the onions and garlic
  • Heat the olive oil and butter in a saucepan and gently saute the onions for about 10 minutes until soft. Make sure not to get any colour on them.
  • Add the garlic, ginger, cardamom pods, cumin and cayenne and stir for a couple of minutes.
  • Add the parsnips and stir until well coated in the spices. Pour in the stock, season with salt and pepper and simmer until the parsnips are very soft – about 15 minutes.
  • Blend using a stick blender until smooth.
  • Add the milk and some further seasoning and heat through. If the soup is too thick add some more water.