Add parsnip with potato and stock and bring to a boil. Reduce heat and simmer soup uncovered stirring occasionally for about 20 minutes or until potato is softened.

Spiced Parsnip Soup 2 pounds (1 kilogram) parsnips, peeled and cut into large dice 1 tablespoon vegetable oil 2 tablespoons butter 1 cup chopped onion 1 tablespoon chopped ginger 1 tablespoon ...

A soup always makes a pleasing first course — something warm and soothing to start the meal. This parsnip soup would make a fine starter for either Easter dinner or the Passover Seder.

Heat 50 mls vegetable oil in a medium saucepan on a low heat and when hot add the onions and garlic. Cook for 2 to 3 minutes until translucent without adding any colour. Add the parsnip, cover the ...

Divide the soup among 6 shallow bowls and garnish with the crisp-fried pancetta. Serve immediately.

Spiced parsnip soup recipe packed with 'beautiful sweetness' and 'important' nutrients There's nothing like a mixed vegetable soup in the winter but sometimes keeping it simple is best to enjoy ...

This velvety parsnip soup, for example, was supposed to be finished with shaved white truffles. Not on a Wednesday night at my house. Instead, I simply used a swirl of sour cream and it was delicious.

The parsnip soup was heavenly. Warm and comforting, the parsnip embraced me with its subtle sweetness and nutty flavor. There were tones of butterscotch and a hint of spice, too.

During winter, parsnip is a particular favourite of mine. No array of roast vegetables is complete without caramelised rounds of it sitting in the baking dish next to the carrots, celeriac and ...