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 Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission.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
Recipe for Wild Mushroom Bisque
November 16, 2016
As the weather gets cooler, my go-to dinner is often a hearty soup and a winter salad. Sturdy vegetables available in the late fall and winter such as squash, root vegetables, broccoli and cauliflower often combined with dried legumes and mushrooms lend themselves to a slow simmer on the stove top. Making soup is a satisfying Sunday afternoon activity. …
Provence in a Bowl Fennel Tomato Soup with Pastis
July 7, 2016
In his easy recipe, David has combined iconic tastes of Provence – tomatoes, fennel and Pastis – into a bowl (original Cocoa & Lavender post here). In summer months, local market stands showcase tomatoes of every description from trendy multi-coloured heirloom varieties to a Provencal version of the juicy beefsteak to tiny cocktail versions. Fennel grows wild …
Winter Weekend Dinner Party Menu Inspired by Provencal Cuisine
January 19, 2018
We have been “dining-out” on David’s delicious seafood-based Christmas menu, and a bit reluctant to turn the page to the realities of a cold winter in parts of North America. However, the truth is that Provence is enjoying a mild-ish winter, while skiers are revelling in the snowy Alps this year. So, it’s time for …
Hearty Lentil Soup with Sausage and Sweet Paprika
September 24, 2018
This recipe for lentil soup with sausage, lots of vegetables and a hint of sweet paprika is a filling meal for lunch or dinner. Bundle up and enjoy the change of seasons.…
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?