30 Minute Easy Creamy Spicy Parsnip Soup
A warming, soup perfect for chilly days. This creamy spiced parsnip soup is elevated by roasted garlic, giving it a deep, sweet flavour. Garnish with croutons, toasted hazelnuts, and chopped dates.
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Servings: 4 servings
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
Calories: 66kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 13mg | Potassium: 167mg | Fiber: 2g | Sugar: 3g | Vitamin A: 44IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 1mg
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