Parsnip and Ginger Soup 06.05.2013

A wonderfully warming wintery soup with a bit of kick. Highly excellent with some crusty bread and an open fire. From Hugh Fearnley-Whitingstall’s very ace River Cottage Veg Every Day.


  • 1tbsp olive oil
  • 15g butter
  • 1 large onion finely chopped
  • 2 cloves garlic finely chopped
  • 5cm piece of ginger, peeled and finely chopped
  • ¼ tsp ground cardamon
  • ¼ tsp ground cumin
  • ¼ tsp cayenne pepper
  • 500g parsnips peeled and cut into 1cm cubes
  • 800ml vegetable stock
  • 200ml milk
  • salt and pepper
  • cream or yoghurt (just a little bit for finishing)
  • flaked almonds or pumpkin seeds


Heat the oil and butter over a medium heat in a large saucepan. Add the onion and saute for about 10 minutes until soft and translucent.

Add the garlic, ginger and spices and stir for a couple of minutes.

Add the parsnips and stir until well coated with the spices. Then add the vegetable stock and season. Simmer until the parsnips are very soft – about 15 mins.

While you allow the soup to cool slightly, toast the almond flakes (or pumpkin seeds) for a garnish. Puree until smooth then return to the pan, add the milk and adjust the seasoning.

Serve with a trickle of cream or yoghurt and the toasted almonds.

File under soup winter autum vege

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