Warming Spiced Parsnip Soup

Parsnip Soup

At DPM we love cooking as much as we love marketing food products. As the nights get colder and colder try this gently spiced soup recipe – made with cumin, coriander, turmeric and ginger – it turns parsnips into a heart-warming bowl of goodness. We loved it! Another advantage of having our on-site development kitchen.

A perfect winter warmer or for Halloween and Bonfire night.


  • 750g parsnips (roughly 6-7), peeled
  • 2 tbsp olive oil
  • ¼ tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp ground turmeric
  • 1½ tsp ground ginger
  • ½ tsp chilli powder, plus a sprinkle
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 bay leaves
  • 1.3 litres fresh vegetable or chicken stock
  • Chilli oil to serve


  1. Heat the oven to 180°C/160°C fan/gas 4. Slice about 100g of the parsnips very thinly on a mandolin or using a sharp knife. Pat dry with kitchen paper, toss with 1 tbsp of the oil, the cumin and some salt and pepper, then spread out on a large baking sheet. Bake for 20-25 minutes until crisp and golden at the edges.
  2. Meanwhile, put the rest of the ground spices in a small frying pan and toast for 1-2 minutes over 
a medium heat until fragrant.
  3. Heat the remaining oil in a large saucepan over a medium-high heat and fry the onion until soft. Meanwhile, chop the rest of the parsnips. Add the garlic to the onions and cook for 2 minutes more. Add the toasted spices and bay leaves and stir for a minute, then add the chopped parsnips and stock. Bring to the boil, then turn down to a medium heat and cook for 30 minutes until the parsnips are tender.
  4. Remove and discard the bay leaves, then give the soup a whiz using a stick blender until smooth (or in a blender with the cap removed and a folded tea towel held over to stop the hot soup exploding out).
  5. Season to taste. Sprinkle with the parsnip crisps and a drizzle of chilli oil.