This spicy parsnip soup is perfect for chilly days. Creamy and flavourful, it's made with roasted garlic, fresh ginger, and a blend of warm spices. Ready in under an hour, it's an easy and satisfying meal. Serve with croutons, toasted hazelnuts, and chopped dates for added texture and flavor. Ideal for a cozy lunch or light dinner!
You'll also love my slow cooker veggie soup, or this ham and lentil soup. Or creamy soups like this Turkish lentil soup, or healthy baked potato soup. Or the always very popular roasted tomato soup.
Jump to:
⭐️ Why this recipe works
- Depth of Flavor: Roasting the garlic enhances its sweetness and depth, creating a complex base for the soup.
- Balanced Spices: The blend of cumin, coriander, and cinnamon adds warmth and aromatic complexity without overpowering the parsnips.
- Creamy Texture: Using an immersion blender creates a smooth, velvety texture that is comforting and satisfying.
- Nutrient-Rich: Parsnips are high in vitamins and fiber, making this soup both healthy and filling.
- Versatile Garnishes: Croutons, toasted hazelnuts, and chopped dates add contrasting textures and flavors, elevating the overall dish.
🧾 Ingredients overview
- Garlic: Adds a sweet, mellow flavor when roasted.
- Parsnips: The main ingredient, providing a sweet and earthy base.
- Brown Onion: Adds depth and a savory foundation.
- Thyme: Enhances the soup with a subtle herbal note.
- Vegetable Oil: Used for sautéing and roasting, adding richness.
- Ground Cumin: Adds warmth and an earthy undertone.
- Ground Coriander: Provides a citrusy, slightly sweet flavor.
- Cinnamon: Adds a hint of sweetness and warmth.
- Fresh Ginger: Contributes a fresh, spicy kick.
- Vegetable Stock: Forms the liquid base of the soup, adding savory depth.
- Lemon Juice or Cider Vinegar: Balances flavors with acidity.
- Whole Milk: Adds creaminess and balances the soup's texture.
- Croutons, Toasted Hazelnuts, Chopped Dates, Thyme Leaves: For serving, adding texture and flavor.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Spicy Parsnip Soup recipe step-by-step
- Roast the Garlic: Preheat the oven to 180ºC. Cut the top off the garlic head, drizzle with olive oil, and sprinkle with salt. Wrap in foil and roast for 30-40 minutes until soft and golden.
- Prepare the Soup Base: While the garlic roasts, heat vegetable oil in a large saucepan over medium heat. Add sliced onions and cook until soft and translucent. Stir in cumin, coriander, cinnamon, and thyme leaves.
- Cook the Parsnips: Add chopped parsnips to the pot, coating them with spices. Pour in hot vegetable stock, bring to a boil, then reduce heat and simmer for 15-20 minutes until parsnips are soft.
- Blend the Soup: Remove roasted garlic from the oven, extract cloves, and add to the pot. Use an immersion blender to blend the soup until creamy and smooth. The soup will be thick.
- Adjust the Flavor and Consistency: Add lemon juice and milk (or water/cream) to achieve the desired consistency. Taste and adjust seasoning as needed.
- Serve: Serve the soup hot, garnished with croutons, toasted hazelnuts, chopped dates, and fresh thyme leaves.
📖 Variations
- Garlic: Use raw garlic if short on time; it will provide a stronger flavor.
- Milk: Use coconut milk for a vegan option and added richness.
- Spices: Add a pinch of nutmeg or smoked paprika for extra depth.
- Herbs: Substitute thyme with rosemary or sage for a different herbal note.
- Garnishes: Swap croutons with toasted pumpkin seeds or pomegranate seeds for variation.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Roasting Time: Roasting garlic slowly ensures a caramelized, sweet flavor that's worth the extra time.
- Spice Adjustment: Always adjust spices at the end after tasting the blended soup, as their intensity can change during cooking.
- Immersion Blender: An immersion blender is preferable for hot liquids to avoid the risk of splattering.
- Fresh vs Dried Thyme: Fresh thyme offers a more vibrant flavor, but dried thyme can be used in a pinch.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled soup in an airtight container in the fridge for up to 5 days.
- Freezer: For longer storage, place the soup in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, thaw in the fridge overnight if frozen. Warm the soup in a pot over low heat, stirring occasionally until heated through. Avoid boiling to prevent the milk from curdling.
❓Recipe FAQ's
Well, no. Not really. You can add some fresh garlic into the onions at the beginning as you sautee them, but the soup will definitely lack a depth of flavour. If it's a time issue, I would highly recommend roasting the garlic when you have time and keep it in an airtight container in the fridge covered with a drizzle of olive oil. Roasted garlic will keep like this for up to 5 days.
A great alternative to the dates would be some diced apple. The sweet tartness of an apple works so well with the creamy earthiness of the soup.
Absolutely! You can denfintely roast them first. Just drizzle some olive oil or vegetable oil onto the chopped parsnips and bake an oven preheated to 180ºc. They should only take about 20 minutes to roast. Once they've roasted just carry on with the recipe as normal.
You can use a regular blender, but blend the soup in batches and let it cool slightly before blending to avoid splattering.
Looking for other soup recipes like this? Try these:
If you tried this Spicy Parsnip Soup please let me know in the comments below, and please leave a star rating while you're there!
For more recipe ideas, follow us on Pinterest, Facebook, and Instagram, and join our exclusive Facebook group.
For meal planning assistance, check out our weekly Aldi-only meal plans, free for subscribers.
Craving more comfort food? Visit our sister site, Salted Mint, for easy, delicious recipes with everyday ingredients.
30 Minute Easy Creamy Spicy Parsnip Soup
Ingredients
- 1 head garlic, roasted (see notes)
- 2 large parsnips, peeled and chopped
- 1 brown onion, sliced
- 2 sprigs thyme, leaves picked
- 2 tablespoons vegetable oil
- ½ teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
- ½ piece fresh ginger, grated
- 1 (4 cups) litre vegetable stock, made with a stock cube
- Squeeze of ½ lemon or ¼-½ teaspoon cider vinegar, see notes
- 200-300 ml (1 cup) whole milk, see notes
For Serving:
- Croutons
- Toasted hazelnuts
- Chopped dates
- Thyme leaves
Instructions
Roast the Garlic:
- Preheat the oven to 180ºC. Cut the very top off the head of garlic, place it on a piece of foil, drizzle with olive oil, and sprinkle with salt. Wrap in the foil and roast in the oven for about 30-40 minutes until the garlic is pale golden and very soft.
Prepare the Soup Base:
- While the garlic is roasting, heat the vegetable oil in a large heavy saucepan over medium heat. Once the oil is hot, add the sliced onions and cook until they’re soft and translucent. Stir in the cumin, coriander, cinnamon, and thyme leaves.
Cook the Parsnips:
- Add the chopped parsnips to the pot, mixing well to coat them with the spices. Pour in the hot vegetable stock, bring to a boil, then reduce the heat and simmer for about 15-20 minutes until the parsnips are soft.
Blend the Soup:
- Remove the roasted garlic from the oven, extract the cloves, and add them to the pot. Use an immersion blender to blend the soup until creamy and smooth. The soup will be very thick at this stage.
- Adjust the Flavor and Consistency:
- Add the lemon juice and milk (or water/cream if preferred) to achieve the desired consistency. Taste and adjust the seasoning as needed.
Serve:
- Serve the soup hot, garnished with croutons, toasted hazelnuts, chopped dates, and fresh thyme leaves.
Notes
- Roasted Garlic: If you're short on time, you can add chopped raw garlic with the onions instead. This will give a stronger, more pronounced flavour than roasted garlic's sweet, mellow taste.
- Balancing Flavours: After blending, you might think the soup needs more spices, but adding a bit of acid (lemon juice or cider vinegar) will enhance and balance the flavors. Start with a small amount and adjust to taste.
- Milk or Cream: Adding milk creates a balanced consistency without overpowering the flavour. For a lighter option, use water; for a richer taste, use cream, though it might slightly mute the spices due to its fat content.
- Soup Thickness: Adjust the thickness of the soup to your liking. The initial blend will be very thick, allowing you to thin it out with milk, water, or cream if you prefer.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Leave a Reply