Spiced Parsnip Soup


I had a couple of Parsnips left over from Boxing Day and decided to make them into a lovely warming soup in this wonderful wintry weather; I came across this Jamie Oliver recipe and it’s now chilling in the fridge!

Serves 3, ProPoints per serving= 2


  • olive oil spray
  • 1/2 onion, peeled and diced
  • 1 cloves garlic, crushed
  • 1 small piece fresh ginger, peeled and grated
  • 1/2 tsp garam masala
  • 2 parsnips, peeled and chopped into chunks
  • 125 ml semi-skimmed milk
  • 300-500ml vegetable stock
  • sea salt
  • freshly ground black pepper


Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, until the onions are soft and sweet.

Drop in the chopped parsnip and stir together so that everything gets coated in the oil and flavours. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 15-30 minutes with a lid on.

After 15 minutes, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and carefully whiz up using a hand blender or liquidizer. Taste the soup to see if it needs a little more salt or pepper.


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