A warm, creamy soup that's soft, lightly sweet, and full of spice. This Parsnip Soup with Coriander and Cream is simple to make, comforting to eat, and perfect for chilly days.
In One Glance
- 🍲 Recipe name: Parsnip Soup with Coriander and Cream
- ⏱️ Prep time: 10 minutes
- 🔥 Cook time: 1 hour
- 🕒 Total time: 1 hour 10 minutes
- 👨👩👧👦 Servings: 6
- ⚡ Calories: ~279 kcal per serving
- 🥄 Main ingredients: parsnips, coriander, cumin, turmeric, cream, yogurt
- 😋 Taste: creamy, lightly sweet, gently spiced
- 🧾 Allergens: Contains milk (cream, yogurt). Free from gluten, eggs, soy, nuts, peanuts, sesame, celery, mustard, sulfites, crustaceans, and fish.
- 💚 Why make it: comforting and flavorful soup with simple ingredients 🍴
- Difficulty: easy - one pot, no stress
Jump to:
Velvety Parsnip and Curry Spiced Soup
My first encounter with parsnips came in a local veggie box years ago. I remember thinking, what on earth do I do with these pale carrots? But once I cooked them, I was hooked. Parsnips are smooth, nutty, and gently sweet - like carrots, but deeper in flavor.
This recipe was inspired by Sarah Raven's Seasonal Food cookbook, and it quickly became a favorite in my kitchen. As the soup simmers, the scent of coriander and cumin fills the air. A swirl of Greek yogurt on top adds the final creamy touch. Serve with crusty bread, and you've got a cozy meal that feels like a warm hug on a cold afternoon.
What Do You Need?
You can find the exact amounts in the recipe card below.
- Parsnips: The star ingredient - sweet, soft, and nutty. Alternative: carrots or sweet potatoes for a twist.
- Onion: Adds mild sweetness and depth. Alternative: shallots for a softer flavor.
- Butter and oil: Give richness and help the vegetables soften without browning. Alternative: olive oil only, for a lighter version.
- Ground coriander, cumin, turmeric & chili powder: Add warmth and spice. Adjust chili for more or less heat.
- Vegetable stock: Builds body and flavor. Alternative: homemade chicken stock.
- Milk & cream: Make the soup velvety and smooth. Alternative: plant-based milk and cream for a dairy-free version.
- Greek yogurt: For garnish and tang. Alternative: sour cream or coconut yogurt.
- Fresh coriander leaves: Also known as cilantro. Add color and freshness. Alternative: flat-leaf parsley.
How Do You Prepare This?
You can find the full step-by-step instructions in the recipe card below.
- Base: Melt butter and oil in a large pan. Add onion and parsnip cubes; cook 5 minutes without browning.
- Spices: Stir in coriander, cumin, turmeric, and chili; cook 2 minutes until fragrant.
- Simmer & blend: Pour in stock and bring to a boil. Simmer 30 minutes until parsnips are soft, then blend until smooth.
- Finish: Stir in milk and cream, season, and reheat gently. Serve with a swirl of yogurt and coriander leaves.
Top Tip
- Peel parsnips evenly so they cook at the same rate.
- Don't let the onions brown - this keeps the soup pale and smooth.
- For extra spice, add a pinch of cayenne.
- Use a hand blender directly in the pot for easy cleanup.
- Serve with crusty bread or homemade croutons.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 1½ pounds parsnips, peeled and cut into small pieces
- 1 teaspoon ground coriander, ground
- 1 teaspoon ground cumin, ground
- ½ teaspoon ground turmeric, ground
- ¼ teaspoon chili powder, ground
- 5 cups vegetable stock
- salt and pepper, at taste
- ¾ cup milk
- ⅔ ml heavy cream
- Greek yogurt, garnish
- fresh coriander, garnish
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Melt butter and oil in a large pot over low heat.1 tablespoon vegetable oil, 2 tablespoons butter
- Add onion and diced parsnip. Fry for 5 minutes without browning.1 onion, 1½ pounds parsnips
- Add coriander, cumin, turmeric, and chili powder. Stir for 2 minutes until fragrant.1 teaspoon ground coriander, 1 teaspoon ground cumin, ½ teaspoon ground turmeric, ¼ teaspoon chili powder
- Pour in vegetable stock. Bring to a boil, then reduce heat and simmer for 30 minutes until parsnips are tender.5 cups vegetable stock
- Puree the soup with a hand blender or in batches in a blender until smooth.
- Stir in milk and cream. Season with salt and pepper. Warm gently (do not boil).salt and pepper, ¾ cup milk, ⅔ ml heavy cream
- Ladle into bowls and top with a spoonful of yogurt and coriander leaves.Greek yogurt, fresh coriander
Notes
- Fridge: Store up to 2 days in an airtight container.
- Freezer: Up to 2 months.
- Reheat: Warm slowly over medium heat while stirring. Do not let it boil.
Nutrition
Leave a Reply