Recipe
Spicy Parsnip & Honey Soup
A warming parsnip soup with gentle chilli heat and a touch of honey for sweet-spicy balance.
Ingredients
Method
15 mins prep35 mins cook50 mins total
Heat the oven to 200°C fan and toss parsnips and onion with olive oil.
Roast for 25 minutes until lightly caramelised and tender.
Transfer to a saucepan and add garlic cumin and chilli flakes then cook for 1 minute.
Pour in hot stock and simmer for 8 minutes.
Blend until smooth then stir in honey.
Season with salt and black pepper then adjust chilli if needed.
Serve hot with an optional swirl of cream.
Notes
Roast the parsnips well for deeper flavour before blending.
Adjust chilli to your preferred heat level at the end.
Add extra stock if you prefer a thinner consistency.
About this recipe
This spicy parsnip and honey soup is smooth, warming and ideal for colder days. The natural sweetness of roasted parsnips pairs beautifully with a hint of chilli and a little honey for depth.
It is quick enough for weeknights and easy to batch-cook for lunches. Serve with crusty bread or toasted seeds for extra texture.
