Amazing Parsnip Soup

Straight from our kitchens and just in time for the holidays!

Holidays – the sights, the sounds and the delicious smells & tastes. If there is ever a time where preparing delicious, indulgent dishes is acceptable it’s during the festive season. This year we’ve asked Executive Chef Robert Ash to bring the best recipes for you, just in time for the holiday season.

Indulgent, rich and the perfect appetizer – check out our recipe for our Parsnip Soup below.


  • olive oil
  • 1 knob butter
  • 1 large onion, peeled and roughly chopped
  • 2 cloves garlic, peeled and roughly chopped
  • 1 thumb-sized piece of ginger, peeled and roughly chopped
  • 1 tbsp garam masala
  • 6 parsnips, peeled and chopped into chunks
  • 500ml semi-skimmed milk
  • 1L organic vegetable stock
  • sea salt
  • freshly ground black pepper
  • 1 fresh red chilli, deseeded and finely sliced
Fresh parsley root on the wooden table
Fresh parsley root on the wooden table
Parsnip or cauliflower cream soup in ceramic bowl with butter sauce, sun dried pears and herbs on kitchen table with white tablecloth
soup in ceramic bowl on table with white tablecloth


  • Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, until the onions are soft and sweet.
  • Drop in the chopped parsnips and stir together so that everything gets coated in the oil and flavours. Pour in the milk and stock, season well and bring to a boil. Turn down the heat and simmer for 30 minutes with the lid on
  • After 30 minutes, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and carefully whiz up using a hand blender or liquidizer. Taste the soup to see if it need a little more salt or pepper
  • Serve with a sprinkling of sliced red chilli, a few coriander leaves and a chunk of crusty bread.

More Recipes From Our Kitchens

Looking for more holiday cooking inspiration? Check them all out here!


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