James Martin Parsnip Soup transforms the humble root vegetable into a luxurious, warming starter. Enhanced with a touch of mild spices like curry powder or turmeric to balance the natural sweetness of the parsnips, this recipe relies on plenty of butter and rich double cream to create a silky texture. It is an elegant dish perfect for holiday gatherings or a comforting lunch on a cold winter day.
Try More Recipes:
- James Martin Broccoli And Stilton Soup
- James Martin French Onion Soup
- James Martin Tomato And Red Pepper Soup
Why You Will Love This Parsnip Soup Recipe:
- Perfect Balance: The natural earthiness and sugar in the parsnips are perfectly offset by the savory stock and the gentle heat of the spices.
- Velvety Texture: Unlike thinner soups, parsnips naturally thicken the liquid when blended, creating a luxurious mouthfeel that is enriched further by double cream.
- Budget Friendly: Parsnips are an inexpensive seasonal vegetable, making this a gourmet-tasting meal that costs very little to make.
- Make Ahead: The flavors actually develop and improve after sitting for a day, making it an ideal candidate for meal prep or dinner parties.
- Festive Flavor: It tastes like the essence of winter and is a classic choice for Christmas or Thanksgiving starters.
James Martin Parsnip Soup Ingredients
- 500g parsnips, peeled and chopped into chunks
- 1 large onion, peeled and chopped
- 2 cloves garlic, crushed
- 50g butter
- 1 tbsp vegetable oil
- 1 tsp mild curry powder (or turmeric/ground coriander)
- 1.2 liters chicken or vegetable stock
- 150ml double cream
- Salt and freshly ground white pepper
- Parsnip crisps or fresh coriander (for garnish)
How To Make James Martin Parsnip Soup
- Prepare the Base: Heat the 50g of butter and 1 tbsp of oil in a large heavy-based saucepan over medium heat. Once the butter is foaming, add the chopped onion and crushed garlic. Cook gently for 5 minutes until softened but not browned.
- Add Parsnips and Spices: Add the 500g of chopped parsnips to the pan along with the 1 tsp of curry powder (or your chosen spice). Stir well to coat the vegetables in the spiced butter. Cook for another 3 to 4 minutes to release the aroma of the spices.
- Simmer: Pour in the 1.2 liters of stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cover loosely with a lid and cook for 20 to 25 minutes until the parsnips are completely soft and tender when pierced with a knife.
- Blend: Remove the pan from the heat. Using a stick blender (immersion blender) or a standard jug blender, blitz the soup until it is completely smooth and silky.
- Finish: Stir in the 150ml of double cream. Season to taste with salt and white pepper. (White pepper is preferred to keep the appearance clean).
- Serve: Ladle into warm bowls and garnish with a swirl of extra cream, some parsnip crisps, or fresh coriander.
Recipe Tips
- The Core: Large, older parsnips can have a woody, fibrous core. It is best to slice them lengthwise and cut out this woody center before chopping, or the soup might have a grainy texture.
- Spice Variations: James Martin often uses spices to cut the sweetness. If you dislike curry powder, try ground coriander or freshly grated ginger for a fresher, zesty note.
- Pass It: For a Michelin-star smooth consistency, pass the blended soup through a fine-mesh sieve (chinois) to catch any remaining fibers.
- Parsnip Crisps: To make the garnish, use a vegetable peeler to peel strips of raw parsnip. Deep fry them in hot oil for 30 to 60 seconds until golden and crisp.
What To Serve With Parsnip Soup?
Since this Parsnip Soup is rich and slightly sweet, it needs a savory, crunchy partner a slice of warm, crusty sourdough bread with salted butter is the traditional choice, but it also pairs excellently with cheese straws or a walnut bread to complement the nutty parsnip flavor. For a festive touch, serve it with a small ham sandwich or crispy pancetta scattered on top to provide a salty contrast.
How To Store Leftovers Parsnip Soup?
- Refrigerate: Cool completely and store in an airtight container for up to 3 to 4 days.
- Freeze: Transfer to a freezer-safe container or bag. Freeze for up to 3 months.
How To Reheat Leftovers Parsnip Soup?
Important Tip: Avoid letting the soup come to a rolling boil when reheating. Because it contains dairy (double cream), high heat can cause the cream to separate or curdle, spoiling the texture.
- Stovetop: Pour the soup into a saucepan and warm over low heat for 5 to 8 minutes, stirring frequently. Do not let it boil rapidly if the cream has already been added, as it may separate.
- Microwave: Heat in a microwave-safe bowl for 2 minutes, stir, then heat for another 1 minute until piping hot.
FAQs
Yes, if you want a lighter Parsnip Soup, swap the double cream for whole milk. It won’t be quite as rich, but it will still be delicious.
It is if you use vegetable stock instead of chicken stock. The rest of the ingredients are vegetarian-friendly.
Yes, Parsnip and apple is a classic combination. Peel and chop one Granny Smith apple and add it to the pan at the same time as the parsnips in step 2.
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Try More Recipes:
- James Martin Broccoli and Stilton Soup
- James martin Leek And Potato Soup
- James Martin Boeuf Bourguignon
Parsnip Soup Nutrition Facts
Serving Size: 1 bowl (serves 4)
- Calories: 320 kcal
- Total Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 65mg
- Sodium: 850mg
- Total Carbohydrate: 22g
- Dietary Fiber: 6g
- Sugars: 8g
- Protein: 4g
James Martin Parsnip Soup
Course: Starter, Soups, Dinner, LunchCuisine: British, AmericanDifficulty: Easy4
servings15
minutes25
minutes320
kcalIngredients
500g parsnips, peeled and chopped into chunks
1 large onion, peeled and chopped
2 cloves garlic, crushed
50g butter
1 tbsp vegetable oil
1 tsp mild curry powder (or turmeric/ground coriander)
1.2 liters chicken or vegetable stock
150ml double cream
Salt and freshly ground white pepper
Parsnip crisps or fresh coriander (for garnish)
Directions
- Prepare the Base: Heat the 50g of butter and 1 tbsp of oil in a large heavy-based saucepan over medium heat. Once the butter is foaming, add the chopped onion and crushed garlic. Cook gently for 5 minutes until softened but not browned.
- Add Parsnips and Spices: Add the 500g of chopped parsnips to the pan along with the 1 tsp of curry powder (or your chosen spice). Stir well to coat the vegetables in the spiced butter. Cook for another 3 to 4 minutes to release the aroma of the spices.
- Simmer: Pour in the 1.2 liters of stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cover loosely with a lid and cook for 20 to 25 minutes until the parsnips are completely soft and tender when pierced with a knife.
- Blend: Remove the pan from the heat. Using a stick blender (immersion blender) or a standard jug blender, blitz the soup until it is completely smooth and silky.
- Finish: Stir in the 150ml of double cream. Season to taste with salt and white pepper. (White pepper is preferred to keep the appearance clean).
- Serve: Ladle into warm bowls and garnish with a swirl of extra cream, some parsnip crisps, or fresh coriander.
Notes
- The Core: Large, older parsnips can have a woody, fibrous core. It is best to slice them lengthwise and cut out this woody center before chopping, or the soup might have a grainy texture.
Spice Variations: James Martin often uses spices to cut the sweetness. If you dislike curry powder, try ground coriander or freshly grated ginger for a fresher, zesty note.
Pass It: For a Michelin-star smooth consistency, pass the blended soup through a fine-mesh sieve (chinois) to catch any remaining fibers.
Parsnip Crisps: To make the garnish, use a vegetable peeler to peel strips of raw parsnip. Deep fry them in hot oil for 30 to 60 seconds until golden and crisp.
