Spicy Winter Parsnip Soup

We want you to share your recipes!

Here is a tasty recipe sent in to us for our recipe section of the website!

This delicious recipe for Spicy Winter Parsnip Soup was sent in by our community reporter David Jacobs.


6 to 8 parsnips
Carrot, 1 large
Potatoes, 4 to 5 small to medium
1 medium onion
4 garlic cloves
Tin plum tomatoes
Tomato puree
Turnip small to medium piece
Mustard seeds
Curry leaves
Turmeric tea spoon
Garam Masala tea spoon
Coriander teaspoon
Cumin seeds Teaspoon
Coriander seeds Teaspoon
Chilli flakes or fresh chilli for appropriate spice
Vegetable Stock
Salt pepper to taste
Curry powder teaspoon
Pumpkin seeds
Cardamom Seeds
Small portion red lentils
Olive oil
Vegetable stock cubes


Heat oven to gas mark 6
Place parsnips coated in olive oil and garlic cloves cook till soft.
Chop potatoes turnip in to pot of stock pot with water and vegetable stock cubes.
Add red lentils salt pepper to taste.

Boil water leave curry leaves soaking in it roughly half pint.

Add olive oil to pan or wok.
Add all spices and add chopped onion.
Plus tomatoes and tomato puree.
Cook all for about 5 to 10 minutes.

Remove parsnips from oven chop up and add to sauce mix plus all garlic and juice from roasting dish. Cook for another 5 to 10 minutes.

Drain curry leave mixture through sieve and add to sauce mix through.
Then add all to stock pot cook for about another 10 minutes.

You have couple choices here let this cool down then blitz in food processor or hand blender.

Job done enjoy.

Be sure to leave a comment below if you try this recipe for yourself!

If you would like to send us a recipe, get in touch on digitalsentinel@whalearts.co.uk or 0131 458 3267. You could also come along to one our IT sessions on Thursdays 10.30am – 12.30pm at either Clovenstone Community Centre or the WHALE Arts centre.

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