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Parsnip Soup

One of the best parts about winter is being able to warm up with a hearty bowl of hot soup, improved only with a big hunk of bread. The problem is, most people don't know how easy it to make your own at home. Try our easy (in fact fool-proof) parsnip soup recipe and tell us what you think!
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Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Course Appetizer, Main Course
Cuisine British
Servings 2 people
Calories 303 kcal


  • 500 g raw parsnips
  • 500 ml vegetable stock
  • 1 tbsp olive oil
  • 2 shallots
  • 2 cloves garlic
  • A few sprigs of thyme


  • Peel the parsnips and chop off the two ends. Chop into small chunks (1 inch square) and set aside with the shallots (peeled) and garlic cloves (also peeled).
  • In a hot pan, add the oil followed by the parsnips, shallots, garlic cloves and a few cracks of black pepper. Stir fry on a high heat for around 5 minutes or until the parsnips start to turn golden.
  • Add the stock and thyme to the pan, bring to the boil, turn down the heat and simmer with a lid on for 30 minutes.
  • Turn off the hob and allow to cool for 45 minutes before blending the soup. Warm back up by adding it back into the pan on a medium heat and serve with some fresh bread.

Nutrition (per serving)

Calories: 303kcal

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