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Parsnip Soup

Try this great, rich and creamy parsnip soup recipe. Sweet, nutty parsnips simmered in coconut milk and vegetable stock, enhanced with aromatic spices and ginger. Serve with some red chillies and your favourite sandwich for a hearty winter lunch.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 3 tablespoons olive oil
  • 1 large onion chopped
  • 2 garlic cloves chopped
  • 1 thumb-sized piece fresh ginger peeled and chopped
  • 6 medium parsnips peeled and chopped into small chunks
  • 400 ml tinned reduced-fat coconut milk
  • 1 litre boiling water
  • 1/4 teaspoon ground black pepper
  • 1 Knorr Vegetable Stock Pot
  • 1 tablespoon garam masala

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

383kcal

Energy (kJ)

1602kJ

Protein (g)

4.7g

Carbohydrate incl. fibre (g)

45.4g

Carbohydrate excl. fibre (g)

34.1g

Sugar (g)

13.2g

Fibre (g)

11.3g

Fat (g)

21.7g

Saturated fat (g)

10.9g

Unsaturated fat (g)

8.9g

Monounsaturated fat (g)

7.7g

Polyunsaturated fat (g)

1.2g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

464mg

Salt (g)

1.16g

Vitamin A (IU)

2IU

Vitamin C (mg)

38.3mg

Calcium (mg)

97mg

Iron (mg)

2.36mg

Potassium (mg)

976mg

Total

1531kcal

6410kJ

18.8g

181.6g

136.5g

52.6g

45.1g

86.9g

43.5g

35.7g

30.9g

4.9g

0.0g

0mg

1857mg

4.63g

6IU

153.4mg

386mg

9.44mg

3903mg


  • 1 Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic and ginger. Cook on medium heat for around 4-6 minutes, until the onions have softened but not browned.
  • 2 Add the parsnip and stir so that the parsnip becomes coated in the onion and spices. Pour in the coconut milk and water. Add the black pepper, water and Knorr Vegetable Stock Pot.
  • 3 Bring to the boil, stirring to dissolve the stock pot. Turn the heat down to low and simmer, covered, for 25-30 minutes, until the parsnips are soft.
  • 4 Remove from the heat and puree using a blender. Return to the heat, add the garam masala and warm through.
  • 5