Spicy Parsnip Soup for Cooler Months
Gary and Jane Langton · Provencal Recipes · Soup · TasteA tasty warming soup for the winter months, made with simple ingredients. You can omit the chili pepper if you prefer less heat – the flavour will still be wonderful. This Spicy Parsnip Soup makes a filling lunch, or serve smaller portions as an impressive starter to your evening meal.

Spicy Parsnip Soup
Parsnip and garlic take center stage in this rich and creamy soup and the spice is up to you with the addition of the red chili pepper.
Ingredients
- 2 Large parsnips
- ½ onion finely chopped
- 20 gr butter
- 500 mls chicken stock
- 150 mls cream
- 1 tsp turmeric
- 1 tsp Ras el Hanout
- 1 large clove garlic peeled and crushed
- 1 piece Ginger peeled and grated, about 3 cms long
- 1 small Red Chilli Pepper deseeded and chopped - optional
- salt and black pepper to taste
Instructions
- Peel, core and slice the parsnips, place them in a saucepan with the butter and sweat until they soften.
- Add the chopped onion, garlic, ginger and chilli (if used) and cook for a further 5 minutes until soft, but not browned.
- Add the spices and cook for a few minutes to allow the flavour to develop.
- Add the chicken stock and simmer until the parsnips are very soft (about 15 mins).
- Remove from the heat, allow to cool slightly and then liquidize until really smooth.
- Place back on a gentle heat and stir in the cream.
- Adjust the seasoning to suit your taste with black pepper and sea salt.
- The soup can be thinned down by adding water if required.
- To serve, reheat the soup gently and serve garnished with some finely chopped parsley or coriander, crispy croutons and some crusty bread.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Gone Fishing at the Lake of Sablet in the VaucluseNext Post
More Expat Silliness In ProvenceRelated Provence Articles
Homemade Cream of Mushroom Soup in Under an Hour
April 25, 2018
Never trust anyone who doesn't like soup. Whether your preference is hot, cold, spicy, creamy, chunky or smooth there are thousands of possible variations on this dish that requires a spoon. This Cream of Mushroom Soup will satisfy those who like their soup warm, fresh and delicious.…
Butternut Squash Soup – Velouté de Butternut
October 8, 2018
This Butternut Squash Soup might become your "go-to" for cool fall days. It requires very little preparation and only four ingredients. The heat of your oven will keep you warm while you wait.…
Springtime Chilled Pea Soup with Crispy Prosciutto
March 22, 2018
This recipe for a refreshing green Chilled Pea Soup is the culinary equivalent. The broth is simple to make ahead of time ideally the day before. Just before serving the soup prepare the prosciutto to a crispy texture and add as a garnish on top of each bowl. …
Creamy Mushroom and Chestnut Soup for Fall Weather
December 9, 2019
Luckily, this recipe for Creamy Mushroom and Chestnut Soup is so delicious it has stopped my brown food colour rant in its tracks.…
1 Comment
Thank you, very good. I first tried this soup in Paris, France at “Un Dimanche a Paris” restaurant. One question: where can I get the soup plate like the one in your recipe picture?