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500g parsnips
2 onions
2 cloves of garlic
1 tbsp olive oil
1 tsp cumin
1 tsp cinnamon
salt and pepper to taste


  1. Roughly chop the onion and crush the garlic

  1. Heat the oil in a large saucepan over a medium heat

  1. Fry the onions and garlic for about 10 minutes, until the onion has softened

  1. Add the  cumin and cinnamon and fry for a further minute

  1. Make up and add the stock

  1. Peel, chop and then add the parsnips

  1. Simmer over a medium heat for about 30 minutes, until the parsnips have softened

  1. Pass the soup through a food processor

  1. Return the soup to the saucepan and season to taste with salt and pepper

  1. Simmer for a further 5 minutes, serve

If you find that the soup is too thin then there are a nuber of things that you can do to try and thicken it up, including: boil of some of the water, or stir in some cream or a little flour.