May 07, 2012

Spicy Parsnip Soup with Parsnip Crisps

Seems kind of weird to be blogging a warming soup in the summer. Irish weather is so messed up...but everybody knows that already!

Soup is one those amazing things. It's incredibly easy to make and literally anything can go into it. Well, not literally everything, but you get my drift! Once you have some vegetables, stock, salt and pepper you're on the path to soupness! 

I made some parsnip crisps to sit on top of the soup. Crisps on soup? Mind=blown. They add a lovely crunch. Besides, soup is good for you, so we you afford to have some crisps on top! 

It may look warm and summery outside, but it's not. It's cold, so you should make some soup. This soup to be exact!


Holly x

 Pretty parsnips.

 Sliced parsnips...that's a mound and a half!

Every recipe seems to have onions and garlic, they add so so much flavour!

The flavourings: curry powder, salt and fresh cracked black pepper. 

Peeled strips of parsnip for parsnip crisps...

I'm nearly sure they fall under the healthy category!! 

Recipe, Serves 6

3 Tablespoons Olive Oil
6 Parsnips, quartered and roughly chopped
1 Onion, roughly chopped
1 Garlic Cloves, roughly chopped
2 Tablespoons Medium Curry Powder
1 Teaspoon Salt
1/2 Teaspoon Fresh Cracked Black Pepper
1200ml-1500ml Chicken/Vegetable Stock
50ml-200ml Milk

Begin by peeling, topping and tailing the parsnips.
Quarter the parsnips and chop into equal chink.
Roughly chop the onion and garlic.
In a large pot heat the olive oil, add the parsnip and onion.
Sweat for 2 minutes before adding the garlic and sweating until the onion is translucent and the parsnips begin to soften around the edges. Approx 5 minutes.
Stir in the curry powder, salt and pepper. Cook for 2 minutes.
Add 1200ml of stock, bring to the boil, reduce heat, cover and simmer for 30 minutes.
After 30 minutes the soup will be done if the parsnips are soft and mash under the pressure of your thumb.
Remove from heat.
Using a stick blender, blend the soup until super smooth. About 5 minutes.
If the soup is too thick add a mixture of stock and/or milk to get it to the consistency you'd like.
Ladle into bowls, garnish with sour cream, chopped chives and parsnip crisps (recipe below)

Parsnip Crisps

1 Parsnip
6 Tablespoons Vegetable Oil
1/2  Teaspoon Salt
1/2 Teaspoon Ground Cumin 

Peel, top and tail the parsnip.
Using a vegetable peeler, peel down the length of the parsnip creating long crisps (see above picture).
Heat the oil in a frying pan and shallow fry the parsnip lengths, in an even layer, until golden brown.
Remove from the oil-they will be soggy, but will crisp up as they cool.
Sprinkle with salt and ground cumin. 


Small Bunch Chives, chopped
6 Teaspoon Sour Cream


  1. Hmmm soup sounds lovely. I like your blog.

  2. Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.