I first made this spicy parsnip soup when I was a student. I wasn’t much of a cook back then! Me and my flatmate really loved the Baxter’s spicy parsnip soup, and we decided we’d have a go at this recipe (origin now unknown – sorry!). Sadly, we couldn’t eat the soup in the end because we’d been a bit too generous with the cayenne pepper! I’ve wanted to give it a go again for ages, and finally got around to it during the Christmas break. I tweaked the recipe a bit, adding extra spices – although being much more careful with the cayenne pepper this time! You can make this as spicy as you like, so I’d add it to taste and adjust as you wish.
A knob of butter
1 onion, finely diced
5 parsnips, peeled and diced
salt and pepper
500ml vegetable stock
1 tbsp clear honey
2 bay leaves
2 – 3 tsp turmeric
310g natural yoghurt
Cayenne pepper and ground cumin to taste
1.Melt the butter in a medium sized pan, add the onion and cook gently until soft and transparent – do not allow to brown.
2. Add the parsnips with a little salt and pepper, stir together and cook gently for 4-5 minutes.
3. Add the stock, honey, bay leaves and turmeric and bring to the boil. Then reduce the heat and simmer gently for 25 minutes until the parsnips are soft.
4. Discard the bay leaves, place the cooked parsnips and yoghurt into a blender and blend until smooth.
5. Return the soup to the pan, add the cayenne pepper and cumin to taste and stir well. Adjust the seasoning if necessary and serve.
Ta-dah! The perfect soup for a cold day – enjoy with some delicious sourdough or crusty bread. Yum!
My beautiful tea towel from Love Fibre
Our lovely friend Fiona made us the most wonderful tea towel for Christmas (it’s obviously going to be making an appearance in lots of my food photos from now on!). Isn’t it amazing? The fabric is hand woven and it’s so gorgeous! You can see more of Fiona’s work on her website – everything is handmade on the Isle of Tiree (click here to see photos we took when we went to stay a few years back!). Thank you, Fiona! 🙂