Spiced Parsnip Soup

In the UK, we’ve just been slapped with a six-week lockdown and the gyms are closed which is making it more challenging for those January fitness goals. Running in 0 degree temperatures is not much fun and in these kind of conditions a warming bowl of soup is very agreeable. I honestly don’t know how I coped when I lived in Indiana and temperatures fell to -20 in the winter! I’ve modified a recipe that was in Jamie Oliver’s ‘Veg’. This is one of my favourite cookbooks because it features many different cuisines. I chose this Spiced Parsnip Soup as parsnips are in season at the moment and because my husband loves them. He particularly appreciated this soup as the parsnip does come through resolutely.


500g parsnips

1 baking potato

100g green beans

1 onion

2 cloves garlic

1/2 inch ginger


1 tsp cumin seeds

1 tsp garam masala

200g red split lentils

1.5 litres vegetable stock

4 tbsp plain yoghurt

Serves 4 – 6


1.) Peel and chop the onion, potato and parsnips

2.) Heat some oil in a pan and add the onions, potato and parsnips, cook down until the veg become golden (around 15 – 20 minutes)

3.) In the meantime, peel the garlic and ginger and chop finely

4.) Add the ginger and garlic to the pan, add the cumin seeds, garam masala and the lentils

5.) Cook down for 5 more minutes – if it’s dry you might need to add a touch more oil

6.) Add the stock and the green beans (these are not compulsory but I had some left over from my Jungle Curry)

It’s quite a lot of liquid but don’t worry – it will make a lovely thick soup!

7.) Simmer for 20 minutes

8.) Blitz to your preferred consistency with an immersion blender

9.) Season with salt and pepper and stir through the yoghurt to add a nice creamy texture.