This easy and creamy Jamie Oliver parsnip soup is a perfect comfort meal for any day. Packed with rich flavors from cumin, ginger, and garam masala, it’s quick to prepare and can be made with simple ingredients. Top it off with crispy parsnip ribbons for a delicious twist!
Ingredients Needed
- 800g (1 lb 12 oz) parsnips
- 1 onion
- 2 cloves garlic
- 5cm (2-inch) piece of ginger
- Olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 200g (1 cup) red split lentils
- 4 uncooked poppadoms
- 1.5 litres (6 cups) organic vegetable stock
- 4 tablespoons natural yoghurt
- 4 sprigs fresh coriander
- Optional: chilli oil
How To Make Parsnip Soup
- Preheat the Oven: Preheat your oven to 180ºC (350ºF), or gas mark 4.
- Prepare the Vegetables: Set aside 2 parsnips for later. Peel and roughly chop the onion and remaining parsnips (leave skins on). Peel and finely grate the garlic and ginger.
- Cook the Base: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the parsnips and onions, cover, and cook for 20 minutes until golden, stirring occasionally.
- Add the Spices: Stir in the garlic and ginger, then scatter in the cumin seeds, garam masala, and lentils. Cook for another 5 minutes.
- Add the Poppadoms and Stock: Break the poppadoms into pieces and add them to the pan. Pour in the stock and simmer for 20 minutes, adding a splash of water if needed to loosen the soup.
- Prepare the Parsnip Crisps: While the soup simmers, peel the reserved parsnips into ribbons and discard the woody core. Blanch the ribbons in boiling water for 30 seconds, then drain and pat dry.
- Roast the Crisps: Season the parsnip ribbons with sea salt, spread them out on oiled baking trays, and roast in the oven for 15 minutes, or until golden and crisp.
- Finish the Soup: Season the soup with salt and pepper to taste, then stir in the natural yoghurt.
- Serve: Divide the soup into warm bowls. Garnish with fresh coriander leaves, sprinkle with a little garam masala, and top with the parsnip crisps. Optionally, drizzle with chilli oil for extra warmth.
Recipe Tips
- Cook the parsnips until golden: This enhances their natural sweetness and gives the soup a deeper flavor. Stir occasionally to prevent burning.
- Adjust soup thickness: If you prefer a thicker soup, cook it for a few more minutes to reduce the liquid, or add less stock.
- Make crispy parsnip ribbons: These add a lovely crunch to balance the creamy texture of the soup. Don’t skip this step!
- Taste as you go: Season the soup with salt and pepper at the end to ensure the flavors are perfectly balanced.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover parsnip soup cool to room temperature. Once cooled, transfer to an airtight container and refrigerate for up to 3 days.
- Freeze: Cool the soup, then store it in an airtight container or freezer-safe bag. It can be frozen for up to 3 months. To serve, thaw in the fridge overnight and reheat on the stove.
- Reheat: Pour the soup into a pot and heat over medium-low heat, stirring occasionally, for 5-10 minutes until fully heated.
Nutrition Facts
Serving Size: 1 cup (231g)
- Calories: 428
- Total Fat: 11.7g
- Saturated Fat: 2g
- Total Carbohydrate: 62.2g
- Dietary Fiber: 11.3g
- Sugars: 16.9g
- Protein: 21.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Mulligatawny Soup
- Jamie Oliver Mussels Soup
- Jamie Oliver Minestrone Soup Recipe
- Jamie Oliver Mushroom Soup
Jamie Oliver Parsnip Soup
Description
This easy and creamy Jamie Oliver parsnip soup is a perfect comfort meal for any day. Packed with rich flavors from cumin, ginger, and garam masala, it’s quick to prepare and can be made with simple ingredients. Top it off with crispy parsnip ribbons for a delicious twist!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 180ºC (350ºF), or gas mark 4.
- Prepare the Vegetables: Set aside 2 parsnips for later. Peel and roughly chop the onion and remaining parsnips (leave skins on). Peel and finely grate the garlic and ginger.
- Cook the Base: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the parsnips and onions, cover, and cook for 20 minutes until golden, stirring occasionally.
- Add the Spices: Stir in the garlic and ginger, then scatter in the cumin seeds, garam masala, and lentils. Cook for another 5 minutes.
- Add the Poppadoms and Stock: Break the poppadoms into pieces and add them to the pan. Pour in the stock and simmer for 20 minutes, adding a splash of water if needed to loosen the soup.
- Prepare the Parsnip Crisps: While the soup simmers, peel the reserved parsnips into ribbons and discard the woody core. Blanch the ribbons in boiling water for 30 seconds, then drain and pat dry.
- Roast the Crisps: Season the parsnip ribbons with sea salt, spread them out on oiled baking trays, and roast in the oven for 15 minutes, or until golden and crisp.
- Finish the Soup: Season the soup with salt and pepper to taste, then stir in the natural yoghurt.
- Serve: Divide the soup into warm bowls. Garnish with fresh coriander leaves, sprinkle with a little garam masala, and top with the parsnip crisps. Optionally, drizzle with chilli oil for extra warmth.
Notes
- Cook the parsnips until golden: This enhances their natural sweetness and gives the soup a deeper flavor. Stir occasionally to prevent burning.
- Adjust soup thickness: If you prefer a thicker soup, cook it for a few more minutes to reduce the liquid, or add less stock.
- Make crispy parsnip ribbons: These add a lovely crunch to balance the creamy texture of the soup. Don’t skip this step!
- Taste as you go: Season the soup with salt and pepper at the end to ensure the flavors are perfectly balanced.
Jamie Oliver Parsnip Soup