Aromatic Parsnip Soup

    1 hour

    This fragrant, warming winter soup has a yoghurt creaminess and subtle spicing, with a sweet undertone of apple.

    5 people made this

    Serves: 4 

    • 3½ cups vegetable stock
    • 1 large cooking apple
    • 600g parsnips
    • 1 medium onion
    • 1 tablespoon sunflower oil
    • 1 clove garlic
    • 2 teaspoons ground coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon turmeric
    • Salt
    • 300 ml milk
    • To garnish: a few sprigs of coriander; 4–6 tablespoons natural yoghurt, if desired

    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Warm the stock over low heat. Peel the apple and the parsnips. Quarter and core the apple, then chop the apple and parsnips into chunks and put aside.
    2. Peel and chop the onion. Heat the oil in a large saucepan, add the onion and leave it to soften.
    3. Peel and roughly chop the garlic, add to the pan, then add the ground coriander, cumin and turmeric and cook for 1 minute.
    4. Pour the warmed stock into the pan and add the apple, parsnips and salt. Bring to the boil, then reduce the heat, cover and simmer for 15 minutes. Meanwhile, strip off the coriander leaves.
    5. Remove the pan from the heat and stir in the milk. Process or blend the soup to a smooth purée, then reheat.
    6. Ladle the soup into bowls, swirl with a little yoghurt, garnish with the coriander leaves and serve. Or offer a small dish of yoghurt for people to help themselves.


    good source of vitamins B group, C, E and folate, and calcium.


    If you are using a food processor or blender that will not take boiling liquids, cooling the soup by adding cold milk means that you can purée it immediately.

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    Something else. For a special touch try some parsnip chips to garnish. Use a vegetable peeler to shave long strips & flash fry in hot oil, drain well & add sea salt. Yummy!  -  29 Oct 2009


    Have made this soup several times and love it! We had a huge number of parsnips given to our junior school students on a farm excursion. I ended up making this soup for more than 30 teachers!!!  -  29 Oct 2009