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Parsnip soup with warming spices

Pureed parsnip goes really well with nearly all the classic curry spices. This is a nutritious, warming soup which is ideal for the cooler days ahead. The subtle flavour of Oat Drink works very well with the warming flavours of the spices and parsnip making it a perfect lactose free creamy winter soup.


Serves 4

1 tbsp olive oil

1 onion, roughly chopped

500g parsnips, pealed and roughly chopped

500ml vegetable stock

250ml Oat Drink

sea salt and freshly ground black pepper

1 tbsp coriander, chopped

For the warming spices

seeds from 6 cardamom pods

1/2 tsp fennel seeds

1/4 tsp turmeric

50ml coconut milk

1/2 clove garlic, finely grated

1/2 tsp finely grated ginger

sea salt and freshly ground black pepper


Warm a little olive oil in a saucepan, add the onion and cook until soft. Add the parsnips and continue to cook  for another five minutes. Add the vegetable stock and bring to the pan to the boil. Reduce the heat and simmer until the parsnips are tender. Allow to cool and liquidise. Add the Oat Drink at this point and stir well. If you want a super smooth soup, run the soup through a sieve otherwise just keep the soup warm until you are ready to serve.

Grind the cardamom and fennel seeds in a pestle and mortar and add them to the coconut milk together with the turmeric. Stir in the grated garlic and ginger and season well. Serve the warm soup in bowls, dribbled with spiced coconut milk and a sprinkle of chopped coriander.