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Parsnip Honey Ginger Soup

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion roughly chopped
  • 3- inch piece fresh ginger peeled and finely grated
  • 2 pounds parsnips peeled and chopped into chunks
  • 1 large potato peeled and chopped
  • 3 tablespoons runny honey
  • 1½ teaspoons garam masala
  • 6 cups vegetable or chicken stock
  • Sea salt and black pepper to taste
  • ½ cup heavy cream or crème fraîche
  • Fresh parsley or chives for garnish
  • Extra virgin olive oil for drizzling

Method
 

  1. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent, stirring occasionally so it doesn't catch on the bottom.
  2. Stir in the grated ginger and garam masala, and cook for another minute until your kitchen smells absolutely incredible. This step releases all those warming aromatics that make this soup so special.
  3. Add the chopped parsnips and potato to the pot, stirring everything together so the vegetables get coated in those beautiful spices. Cook for 2-3 minutes, stirring frequently.
  4. Drizzle in the honey and stir well to coat all the vegetables. Let it cook for just a minute to caramelize slightly—this is where the magic happens and the natural sweetness really comes through.
  5. Pour in the stock and bring everything to a boil. Once bubbling, reduce the heat to a gentle simmer, cover with a lid, and cook for 25-30 minutes until the parsnips and potato are completely soft and tender when pierced with a knife.
  6. Remove from heat and use an immersion blender to blitz the soup until silky smooth. If you don't have an immersion blender, carefully transfer in batches to a regular blender—just be careful with hot liquids and don't overfill!
  7. Stir in the cream or crème fraîche, and season generously with salt and pepper to taste. If the soup is too thick for your liking, add a splash more stock or water until you reach your desired consistency.
  8. Ladle the soup into warm bowls and finish with a swirl of cream, a drizzle of your best extra virgin olive oil, and a sprinkle of fresh herbs. Serve with crusty bread for dunking—perfection!